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
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Ingredients
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200g
coconut biscuits
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250 milliliters
cream
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180 milliliters
caramel or dulce de leche
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50g
peppermint chocolate bar, crushed or chopped
Directions
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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.
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Freeze the mixture in a lined 20 x 20cm baking dish so it’s about 2cm thick, until firm.
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Once firm, arrange the biscuits on top and cut the ice cream into squares.
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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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