Cool down with this delicious recipe for Chocolate Mint Ice Cream Cake.


Crème Patisserie:
125ml milk
125ml cream
15ml sugar
20g corn flour (Maizena)
50g sugar
3 large egg yolks
5ml vanilla extract
20g butter

200g Tennis Biscuits, caramel or choc mint flavour (crushed with rolling pin or in food processor)
100g butter, melted
397g tinned caramel or Dulce de leche
250ml cream
A few drops of green food colouring
2.5ml peppermint essence
150g dark chocolate, finely chopped

How to

Crème Patisserie:
Heat the first 3 ingredients to just below boiling point on the stove. While you are waiting, mix the corn flour, sugar and egg yolks together to form a smooth paste. Add a scoop (I use a 60ml cup measure) of hot milk to the egg mixture and stir well. Add the mixture back to the pot and whisk with a silicon whisk until thick and creamy. Add vanilla and mix. Remove from the heat and add butter. Stir until the butter has melted and has completely incorporated with the custard. Set aside to cool in a clean bowl set in a bigger bowl filled with ice cubes. To prevent a skin from forming, cover the custard with cling film or saran wrap, pushing the plastic down to touch the top layer of custard.

Crush biscuits and mix with butter until it starts to look like wet sand. Press into a large, greased cake pan to form a base. Refrigerate until needed.

Gently whip cream and caramel together. You want smooth and creamy, not stiff. The mixture will thicken while standing. Add essence and food colouring. Mix well making sure you scrape the bottom of the bowl. Gently fold in cooled crème patisserie and add chocolate. Pour mixture onto your prepped biscuit base and cover in cling film (saran wrap). Wrap the entire dish in heavy duty aluminium foil and free until needed. Remove from the freezer 10 minutes before serving. Top with grated peppermint crisp or melted chocolate if preferred.

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Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.