|360 g||canned caramel|
|1/2 tsp||vanilla essence|
|3 bars||Peppermint Crisp chocolate|
|13-16||coconut biscuits — crushed|
Place the tinned caramel in a bowl with the milk and vanilla essence then whisk until smooth.
Beat the cream until stiff peaks then add and fold in the caramel mixture, tennis biscuits and peppermint crisp
Pour the mixture in a freezer container then top with more tennis biscuits and peppermint crisp. Cover with cling wrap.
Freeze for at least 6 hours or overnight. Then enjoy.
Reprinted with permission from Cooking with Gaisang, follow along on Instagram for more.