PEPPERMINT CRISP TART ICE-CREAM CAKE
(Fills 1 x 20 cm baking tin)
1 litre softened good quality vanilla ice-cream
1 packet Chocolate and Peppermint Tennis Biscuits (or use the original ones)
1 tin of Caramel Treat, softened
1 slab of Peppermint Crisp, crushed or roughly chopped
Line one 20 x 20 cm baking tin with baking paper on the base.
Spread a layer of ice-cream on the base and swirl through some caramel and peppermint crisp crumbs.
Top with a layer of biscuits spread with caramel and a generous sprinkle of peppermint crisp crumbs.
Repeat until you’ve utilised all the ingredients and ended with a layer ice-cream.
Freeze for at least 4 hours until set.
Loosen the sizes with a sharp knife and turn out onto a serving board, peel off the baking paper cut into 12 portions.
Serve immediately.
Recipe posted by Nicole Bierman
