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
- Line a 22cm loose-bottomed cake tin with baking or parchment paper as follows:
- 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.
- 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.
- Place the cake tin in the freezer.
- Bash the tennis biscuits until fine & mix in the butter.
- You want the cookie mix to clump together when you hold it together – add a bit more butter if needed.
- 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.
- Place the cake tin back in the freezer.
- Take the ice cream out of the freezer to soften slightly.
- Soften the caramel treat in a bowl & whisk into 1 litre of the ice cream with a pinch of salt.
- Put the rest of the ice cream back into the freezer.
- 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.
- Take the rest of the vanilla ice cream out, let it soften & mix in the peppermint extract.
- Spoon on top of the caramel ice cream layer & level the top.
- Cover with cling film & freeze for at least 6 hours or overnight until frozen hard.
- When ready to serve take the cake out of the freezer.
- 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.
- Remove the collar & sprinkle the cake with the peppermint crisp & serve.
Thanx for this delicious recipe Hein! It is a total hit. 😊
Yolandi ♥