Peppermint Crisp ice cream pudding cake

Bibby's Kitchen
16 servings Prep: 15 mins, Cooking: 1 hr 1

By Food24 September 15 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

150 g coconut biscuits
60 g butter — melted
ICE CREAM:
250 g Caramel Treat
1 tsp vanilla paste — paste
500 ml cream — for whipping
2 slabs Peppermint Crisp chocolate — chopped
GANACHE DRIZZLE:
80 g dark chocolate — 70%
60 ml cream
Tap for ingredients
Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.