Sweet
Peppermint Crisp ice-cream cake
A South African favourite with a massive twist — a Tennis biscuit crust, a salted Caramel Treat ice-cream layer and a peppermint ice-cream layer full of Peppermint Crisp, frozen hard and showered with more chocolate. No oven needed.
A South African favourite, but with a massive twist, and a good one at that. This would be a great option for Christmas, as Christmas in South Africa is very hot and this cake would be perfect.
Lining the tin — line the base, replace it with the rim outside, then add a tall collar
Method
- 01
Line a 22 cm-diameter loose-bottomed cake tin with baking paper as follows: disassemble the tin and line the removable disc base. Replace the removable base with the baking paper rim sticking out on the outside. This will make it easier to transfer the cake from the tin.
- 02
Make a collar for the inside walls of the tin, a few cm higher than the cake tin edge. Grease with a little butter or non-stick spray to make the paper stick. Place the cake tin in the freezer to chill.
- 03
Next, make the tart crust by placing the biscuits in a food processor and blitzing them; alternatively, crush them with a rolling pin until fine. Mix in the melted butter (you want the biscuit mixture to clump together — add a little more butter, if needed).
- 04
Spoon into the base of the tin, level with the back of a spoon and press down with your fingers or fist to make sure the crust is packed tightly. Return the cake tin to the freezer for a set, compacted base.
- 05
Then remove the ready-made vanilla ice-cream from the freezer and scoop out half of the ice-cream into a large bowl. Return the remaining half of the ice-cream to the freezer.
- 06
Add the tinned caramel and a large pinch salt to the bowl with the vanilla ice-cream and mix until a smooth consistency is achieved.
- 07
Next, spoon the caramel mixture onto the biscuit base, level with the back of a spoon and place in the freezer, at least 3 hours or until the ice-cream has frozen hard enough for the next layer to go on top, without sinking into the caramel mixture.
- 08
Remove the remaining store-bought vanilla ice-cream from the freezer, allow to soften at room temperature, and mix in the peppermint extract and half of the peppermint chocolate pieces. Mix until smooth and spoon the peppermint chocolate ice-cream over the caramel ice-cream layer.
- 09
Cover with cling film and freeze, at least 6 hours or overnight, until the ice-cream cake has frozen.
- 10
Once the ice-cream cake is ready to serve, remove from the freezer. Gently disassemble the tin. Lift the cake off the base, gently peel off the baking paper and transfer to a serving platter with the biscuit base at the bottom.
- 11
Remove the baking paper collar around the cake and serve the cake sprinkled with the remaining peppermint chocolate pieces.
Keep cooking
