Peppermint Crisp Tart Ice Cream

An ice cream version of the classic Peppermint Crisp Tart.

INGREDIENTS

Cream 500ml
Caramel Treat 360g
Mini Tennis Biscuits 2 x 40g packs
Peppermint Crisp 2 x 49g slabs

METHOD

Beat the cream until stiff peaks form and then set aside. In a separate bowl beat the Caramel Treat until smooth, then add it to the cream and gently mix together until well combined. Roughly crush the Peppermint Crisp slabs and mini Tennis biscuits and mix into the ice cream before placing it into the freezer for a couple of hours to firm up.

This is a no churn ice cream recipe so you don’t have to use an ice cream machine for this, but I enjoy using my KitchenAid ice cream attachment and I churn it for 20 minutes before adding in the chocolate and biscuits as it helps the ice cream set faster.