Caramel peppermint crisp ice cream sandwiches

May 27, 2013
0 Ratings
Photo by Christelle Botha for Sanlam Reality Magazine
  • Serves 6
Author Notes

This recipe is based on a favourite South African dessert, the good old Peppermint crisp tart. Turning it into ice cream sandwiches not only gives a nod to the new 'double dessert' trend but also makes a great treat for outdoor barbeques (or as 'braais' as we call them in South Africa!). —The Kate Tin

What You'll Need
  • 200g coconut biscuits
  • 250 milliliters cream
  • 180 milliliters caramel or dulce de leche
  • 50g peppermint chocolate bar, crushed or chopped
  1. Beat the cream until stiff then fold in the caramel and peppermint chocolate, leaving a few swirls. If you can't get hold of peppermint chocolate, simply substitute for chopped or grated chocolate and 1 or 2 drops of peppermint essence or liqueur.
  2. Freeze the mixture in a lined 20 x 20cm baking dish so it’s about 2cm thick, until firm.
  3. Once firm, arrange the biscuits on top and cut the ice cream into squares.
  4. Remove each square, sandwiching another tennis biscuit on the bottom of each ice cream slice. Arrange on a baking tray and freeze again until firm.
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4 Reviews

mrslarkin May 28, 2013
Katelyn, these sound delicious, and your technique of cutting through the ice cream is brilliant! I was curious what a tennis biscuit was, so I found this very witty blog about them, and other biscuits - so interesting. Also, your blog is lovely!
LeBec F. May 27, 2013
Sounds lovely but when you do recipes for 52, you might want to be more explicit with your ingredients. Ex: 'tin of caramel' has no meaning in the U.S. We don't have a product known as that. And some other country may have a tin of caramel that is bigger than another's, so you would best name the weight or volume of the ingredient. We also have no 'peppermint crisp bars' here, so i wouldn't know what to use because i don't know what peppermmint crisp bars are.
Rekaya May 27, 2013
looks delicious