Prep Time: 15 minutes + 6 hours to freeze and set
Cooking Time:
Serves: 12
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555-smallerIf you are a subscriber to my blog, you will know that I find great satisfaction in spotting and creating recipes that are easy and fuss free but not sacrificing on flavour. Being a food stylist and content curator by day for various clients,  I use my blog as a platform (outlet if you will) to specifically develop and style recipes to inspire cooks (no matter what skill level) to let their hair down and have fun in the kitchen. And the end result is guaranteed to look just like my photographs.
Outside my foodie circles, I often find great inspiration among family and friends. Like this simple, utterly delicious and beyond easy Peppermint Crisp Tart Ice-cream Cake. I tried it for the first time at my friend, Lauren’s place after a braai. I found myself asking how she made it and decided to do my own take on it.  Lauren’s version is so very practical (being a busy mom of 2 and all), she softens 2 L of vanilla ice-cream in a bowl then layers it back into the 2 L tub together with crushed peppermint crisp and tennis biscuits spread with caramel, amazing right?

So I planned on doing her version and then decided to be all smart-arsy about it by preparing it in 2 x 20 cm baking tins lined with baking paper. So I can cut the ice-cream cake into perfect portions. The complete and utter glutton in me ended up using 1 L of softened ice-cream with 1 tin of caramel, 1 packet of choc mint tennis biscuits (they are amazeballs) and 1 slab of peppermint crisp  – when you should, in theory, stretch it all out with the whole 2 L. None the less, it was incredibly rich and delicious. It filled 1 x 20 cm baking tin and when set, I removed the ice-cream cake from the tin, peeled off the paper and cut  it into 12 portions. The portions may look small but believe you me, it’s more than enough. If you are not a greedy guts like myself, do what Lauren did with 2 L of ice-cream. Alternatively, if you like what you see and want to make use of the whole 2 L, double up on the caramel, biscuits and peppermint crisp for 2 x 20 cm baking tins of pure indulgence. Is this not the perfect after dinner festive dessert?

20161130_151818-smallerPeppermint Crisp Tart Ice-cream Cake

Fills 1 x 20 cm baking tin

Ingredients
1 L softened good quality vanilla ice-cream
1 packet Chocolate & Peppermint Tennis Biscuits (or use the original ones)
1 x tin of Caramel Treat, softened
1 x slab of Peppermint Crisp, crushed or roughly chopped

Method
Line one 20 x 20 cm baking tin with baking paper on the base.
Spread a layer of ice-cream on the base and swirl through some caramel and peppermint crisp crumbs. Top with a layer of biscuits spread with caramel and a generous sprinkle of peppermint crisp crumbs.
Repeat until you’ve utilised all the ingredients and ended with a layer ice-cream.
Freeze for at least 4 hours until set.
Loosen the sizes with a sharp knife and turn out onto a serving board, peel off the baking paper cut into 12 portions.
Serve immediately.

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2 Responses

  1. Jill

    Thank you Carey – just what I needed, something different to serve as dessert that’s easy to prepare in advance for those Christmas occasions. I’m no masterchef, but you do inspire me now and then to try something different. Have a wonderful holiday season.

    Reply

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