PEPPERMINT CRISP TART ICE CREAM SANDWICHES
- 2 litre vanilla ice cream
- 360 g tin caramel treat
- 200 g Tennis Biscuits
- 150 g Peppermint Crisp
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 20 cm x 30 cm. 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.
Photo: Gideon Louw
Vir vanaand se braai het ek hierdie lekker nagereggie gemaak.
Ek kannie onthou waar ek dit gesien of gehoor het van nie maar alle eer aan die skeppers daarvan dit is heeeeeeeeerlik.
Neem twee tennis beskuitjies en plaas ‘n blokkie roomys so groot soos die beskuitjie op een helte.
Plaas die ander beskuitjie bo op en rond mooi af.
Rasper ‘n klein Peppermint Crisp sjokolade en druk die rante van die roomys in die gerasperde sjokolade.
Plaas in die vrieskas vir twee of drie ure en sit voor na ete.
