Line a 22cm loose bottomed cake tin with baking or parchment paper as follows.
Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. This will make it easier to transfer from the tin.
Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick.
Place the cake tin in the freezer.
Bash the tennis biscuits until fine and mix in the butter.
You want the cookie mix to clump together when you hold it together - add a bit more butter if needed.
Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly. Place the cake tin back in the freezer.
Take the ice cream out of the freezer to soften slightly. Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt.
Put the rest of the ice cream back into the freezer.
Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two - three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix.
Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract.
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.
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 and transfer to a serving platter with the biscuit base on the bottom.
Remove the collar and sprinkle the cake with the peppermint crisp and serve.
Recipe reprinted with permission of Hein Stirred
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