Print Options:

Peppermint Crisp Ice-Cream

Yields1 ServingPrep Time15 minsTotal Time15 mins

A Velvety take on a South African favourite!

Ingredients
 1 l Butterscotch Velvet Ice-Cream
 1 l Vanilla Velvet Ice-Cream
 1 tin caramel treat
 150 g peppermint Crisp Chocolate
 1 packet Tennis biscuits
Method:
1

Line two cake pans with cling wrap.

2

Crush the Tennis biscuits and spread it on the bottom of the cake pans.

3

Chop up the chocolate.

4

Mix the ice-cream with caramel and chocolate and spoon over the biscuits in the cake pans.

5

Freeze overnight.

6

Pull the cakes out of the cake pans and sandwich it together by putting the one on top of the other.

7

Decorate with Peppermint Crisp Chocolate and crushed cookies.

8

ENJOY!