PEPPERMINT CRISP ICE CREAM
12-15
servings8 Hrs
30
minutesSouth Africa is probably the only country keeping the peppermint crisp chocolate alive. I mean it’s the magic ingredient to one of our most beloved desserts, the peppermint crisp tart and so it’s only fitting that this national treasure make its appearance in our dessert, in the form of an ice cream.
Ingredients
2 cups fresh whipping cream
1 tin condensed milk
1 tsp vanilla extract
1 tin caramel treat
150g peppermint crisp, chopped
1 cup tennis biscuit roughly crushed
Directions
- Pour the cream into a large mixing bowl. Use an electric beater to whip until stiff.
- Add the condensed milk and vanilla to the bowl and keep whipping until smooth and combined.
- In a separate bowl whip the caramel treat until smooth, add it to the cream mixture.
- Pour half of the caramel and ¾ cup of the chocolate and gently fold everything together.
- Tip the mixture into a freezer proof container.
Dollop the remaining caramel treat and make ripples using a teaspoon. Top with the rest of the chocolate, cover with clean wrap and freeze for a minimum of 6 hours or overnight.
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