A super simple and delicious recipe for Peppermint Crisp Ice Cream Sandwiches – a cool, creamy, crunchy, caramelly ending to a hot day in
front of the braai!

2l vanilla ice cream
360g tin Caramel Treat
200g Tennis Biscuits
150g Peppermint Crisp

How to
Allow the ice cream to soften at room temperature for 10-20 minutes or until it
is spreadable. Spread it roughly into a rectangular tin, about 20cm x 30cm.
Leave a few gaps for the caramel.

Give the Caramel Treat a good stir until it is smooth. Dollop spoonfuls over
the ice cream, and swirl together to create a marbled effect.

Spread the top until it’s smooth, then freeze for 3-4 hours or overnight.

Chop the Peppermint Crisp into small pieces and set aside.

Using a Tennis Biscuit as a guide, cut squares of the ice cream mixture out
and sandwich together with a Tennis Biscuit on each side.

Roll the ice cream sandwich into the chopped Peppermint Crisp, coating all
the edges.

Freeze in an airtight container until ready to serve.


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes