A dish or oven tray that the biscuits fits exactly into. Ideal would be 36 x 18 cm giving 6 x 3 biscuits and the filling won’t be too thick (mine is 5 x 3 and too thick so going for bigger dish next time).
Spray the dish lightly with non-stick spray. The dish must be freeze proof.
Put the caramel condensed milk into a large mixing bowl and stir until lump free and soft. Tip the ice cream into the bowl as well as the broken slab of Peppermint Crisp and stir through.
Pack the biscuits upside down on the bottom of dish and carefully spoon the ice cream mixture on top. Smooth the top and place the top layer of biscuits forming a sandwich.
Put the dish into freezer overnight or until frozen solid.
Remove from freezer and cut along the outlines of the biscuits with a sharp knife.
Lift carefully out and serve immediately or leave in the dish in freezer until ready to use.

I made 15 frozen Peppermint Crisp sandwiches but you can make at least 3 more in a bigger dish with the same amount of filling giving a thinner sandwich. It makes for quite an economical dessert.

Recipe posted by Elsabie Templeton
Photo:  Elsabie Templeton