Peppermint Crisp Ice-Cream Tart
Pick n Pay - Nov 2nd, 15:15
A South African classic gets a summer makeover.
300 grams PnP T-Biscuits, finely crushed
150 grams PnP butter, melted
375 ml PnP cream
385 grams Caramel Treat, and extra to serve
1.5 litres PnP chocolate and mint ice cream, softened
150 grams Peppermint Crisp, chopped, for serving
Line the bottom of a 23cm springform cake tin with baking paper.
Blitz biscuits and butter in a food processor to create a fine crumb.
Spread half in the bottom of tin.
Whip cream to medium peaks.
Whisk Caramel Treat until smooth.
Whisk a third of the cream through caramel until well combined.
Fold remaining cream into caramel mixture.
Spoon onto biscuit base and freeze for 4 hours or until hard.
Top with remaining biscuit base to create a second cookie layer.
Spread chocolate and mint ice cream on top and freeze overnight.
Serve with extra caramel and a sprinkling of Peppermint Crisp on top.
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