I enjoy chocolate & cake. Who doesn’t? But if I have to choose between savoury or sweet eats or treat, I will choose savoury. Like a big pack of Lays Lightly Salted Crisps. Or savoury pies. Or a good steak. Or canape’s with salmon.

But, this Peppermint Crisp Ice Cream Cake by local food blogger Hein van Tonder (aka Hein Stirred) is absolutely unreal & has me reconsidering my all-savoury-last-meal list. A bonus is that it is so simple to make.

Peppermint Crisp Ice Cream Cake

1 packet of tennis biscuits

6 tbsp melted butter

2 litre of good quality vanilla ice cream

1 tin caramel treat

Good pinch of salt

1 ½ tsp peppermint extract

300g peppermint crisp chocolate, broken in small pieces

  1. Line a 22cm loose-bottomed cake tin with baking or parchment paper as follows:
  2. Turn the removable base over & line with a piece of parchment paper 2cm wider than the base & assemble it with the rim letting the paper stick out. This will make it easier to transfer from the tin.
  3. Make a collar for the rim a few centimetres higher than the rim & line the rim with a bit of butter to make the paper stick.
  4. Place the cake tin in the freezer.
  5. Bash the tennis biscuits until fine & mix in the butter.
  6. You want the cookie mix to clump together when you hold it together – add a bit more butter if needed.
  7. Spoon (the mixture) into the bottom of the cake tin, level with the back of a spoon & press down with your hand to make sure the crust is packed tightly.
  8. Place the cake tin back in the freezer.
  9. Take the ice cream out of the freezer to soften slightly.
  10. Soften the caramel treat in a bowl & whisk into 1 litre of the ice cream with a pinch of salt.
  11. Put the rest of the ice cream back into the freezer.
  12. Place the caramel mixture on top of the cookie base, level & place in the freezer for at least 2-3 hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix.
  13. Take the rest of the vanilla ice cream out, let it soften & mix in the peppermint extract.
  14. Spoon on top of the caramel ice cream layer & level the top.
  15. Cover with cling film & freeze for at least 6 hours or overnight until frozen hard.
  16. When ready to serve take the cake out of the freezer.
  17. Gently loosen & remove the spring. Turn the cake over, remove the base & gently peel off the paper & transfer to a serving platter with the biscuit base on the bottom.
  18. Remove the collar & sprinkle the cake with the peppermint crisp & serve.

Thanx for this delicious recipe Hein! It is a total hit. 😊

Yolandi ♥

 

 

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