Peppermint Crisp Ice Cream Sandwiches
An Original Recipe by Lorraine Elliott
Makes 9 Tarts
Preparation time: 10-15 minutes
Cooking time: 0 minutes (unless you make your own salted caramel sauce)
- 200g/7ozs. packet Tennis biscuits* (or Marie biscuits)
- 300g/10.6ozs. caramel top and fill (I used home made salted caramel sauce, see recipe below)
- 600ml/21.2fl ozs. cream (okay I used 400ml cream and 200ml natural yogurt)
- 3 x 35g Peppermint Crisp bars, roughly chopped
If your supermarket is a relatively large one and has a South African section (some do if you live in an area with a lot of SA expats) then Tennis biscuits are usually found there.
Step 1 - Line a 20x20cm (8x8inch) with parchment. Place a layer of the Tennis biscuits on the base. Whip the cream until you get soft peaks and then in another bowl loosen up the caramel sauce by whipping it. Add the caramel sauce into the whipped cream and then add in the chopped Peppermint Crisp bars.
Step 2 - Spread half of the cream filling on top of the bottom layer of Tennis biscuits, then place another layer of Tennis biscuits and then add the other half of the cream filling (so you have a top, middle and bottom biscuit). Top with the remaining Tennis biscuits. Freeze until set and then cut into squares. Thaw as squares and eat. Or you can also eat them as an ice cream sandwich.
Home Made Salted Caramel Sauce
- 100g butter
- 225g light brown sugar
- 100ml pure cream
- Fat pinch of salt (how fat depends on taste)
Step 1 - Melt the butter and the brown sugar in a heavy based saucepan on medium heat until melted and thick. Add the cream (it may make a bit of a noise) and then allow to become a smooth sauce (make sure that the sugar has dissolved). Remove from the heat and allow to cool for 15 minutes. Then sprinkle salt and test for seasoning (it may still be quite hot). This can last in the fridge for up to 3 weeks to 1 month.