|150 g||coconut biscuits|
|60 g||butter — melted|
|250 g||Caramel Treat|
|1 tsp||vanilla paste — paste|
|500 ml||cream — for whipping|
|2 slabs||Peppermint Crisp chocolate — chopped|
|80 g||dark chocolate — 70%|
Starting with the biscuit base, combine the biscuit crumbs and melted butter. Press the buttery crumbs firmly into a 20cm round spring-form cake tin.
Place the caramel and vanilla paste in a large mixing bowl. Whisk briefly to combine. Add the cream to the caramel and beat on a low speed until the cream starts to thicken. Increase the speed and whisk on high until the cream is lusciously thick.
Fold through half the peppermint crisp splinters and pour the ice cream over the base. Cover with foil and freeze overnight.
For the ganache, heat the chocolate and cream together in the microwave on high for about 40 seconds. Mix until smooth. Set aside to cool slightly.
Remove the ice cream from the freezer 10 minutes before serving. Drizzle with the ganache and scatter over the remaining peppermint crisp chocolate pieces. Slice into wedges and serve.
Recipe reprinted with permission of Bibby’s Kitchen@36.