Peppermint crisp ice cream sandwiches
|4||chocolate — Peppermint Crisp|
|1||tennis biscuits — packet|
Beat the cream until stiff then fold in the caramel and crushed peppermint crisp, leaving a few swirls.
Pour the mixture in a 20 x 20cm baking dish so it’s about 2cm thick, then freeze until firm.
Once firm, arrange the tennis biscuits on top and cut the ice cream into squares.
Remove each square, sandwiching another tennis biscuit on the bottom of each ice cream slice.
Arrange on a baking tray and freeze again until firm.
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