PEPPERMINT CRISP ICE CREAM CAKE
The classic South Africa dessert reinvented as an ice cream cake. Because who does not like ice cream!
SERVES 8
1 packet tennis biscuits
3 Tbsp cacao nibs (optional)
6 – 8 Tbsp melted butter
2 litre good-quality vanilla ice cream
1 can (360 g) Caramel Treat
Pinch of salt
1½ tsp peppermint extract
300 g Peppermint Crisp chocolate, broken into small pieces
1. Line a 22 cm loose-bottomed cake tin with baking or parchment paper.
2. Cut out a piece of baking or parchment paper 2 cm wider than the base and fit the base and paper into the rim, with the paper sticking out. This will make it easier to transfer the ice cream cake from the tin. Cut out a length of baking or parchment paper, a few centimeters higher than the sides of the tin. Spray or grease the sides and line with the paper collar. Place the cake tin in the freezer.
3. Crush the tennis biscuits until fine and mix in the cacao nibs and melted butter. The cookie mixture should be well moistened so that the crumbs clump together. Add a bit more butter if needed. Spoon the mixture into the bottom of the cake tin, level it with the back of a spoon and press down with your hand to make sure the crust is packed tightly and evenly.
4. Place the cake tin back in the freezer. Take the ice cream out of the freezer to soften slightly.
5. Soften the caramel treat in a bowl and whisk it into 1 litre of the ice cream with a pinch of salt. Put the rest of the ice cream back into the freezer.
6. Place the caramel ice cream mixture on top of the cookie base, level it, then place it in the freezer for approximately 4 hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix.
7. Take the rest of the vanilla ice cream out of the freezer, let it soften and then mix in the peppermint extract and half the Peppermint Crisp chocolate. Spoon on top of the caramel ice cream layer and level the top. Cover with cling film and freeze for at least 6 hours or overnight until frozen hard.
8. When ready to serve, take the cake out of the freezer. Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper. Transfer the cake to a serving platter with the biscuit base on the bottom. Gently peel off the paper collar, sprinkle the cake with the remaining Peppermint Crisp and serve.
