PEPPERMINT CRISPY ICE CREAM PUDDING CAKE
I used tennis biscuits for the base, and I used a spring round cake tin, lined with baking paper to set the ice cream in.
- 250 ml caramel treat
- 1 teaspoon vanilla extract
- 500 ml whipping cream
- 1 Peppermint Crisp chopped in splinters
- 1½ packets Tennis biscuits crumbed and mixed with 80 – 100 ml melted butter for base
Press the crumbed cookie mix into a 20 cm loose bottom pan for the base. Put in the fridge till needed.
Beat the caramel treat and vanilla together till blended.
Pour the whipping cream in on low speed till starting to get thick.
Turn up speed till cream is thick.
Fold the peppermint crispy splinter in with a spoon and pour over biscuit base, cover with foil and freeze overnight.
Next day remove from the pan, place on a serving platter and decorate to taste.
Recipe and photo: Nadia Van As
