Peppermint crisp caramel tart ice cream

Recipe by Fehmz

2litre vanilla ice cream
250ml fresh cream
1 tin caramel treat
2 slabs peppermint crisp chopped
2 packets mini or 1 pack large tennis biscuits

Line a loaf tin with clingfilm and let it overhang the sides to make it easy to lift once frozen.

Soften your ice cream a little and combine it with the fresh cream and caramel treat. Reserve some of the biscuits and peppermint crisp for decoration.

If you are using the large tennis biscuits then swirl the peppermint crisp into your ice cream base.

Add 1/3 of the ice cream into your loaf pan, then place a layer of biscuits, repeat with another 1/3 of ice cream and then biscuits, end it with a layer of biscuits on the very top. Close your cling film and freeze for 6-8 hours.

Unmould and decorate with reserved biscuits, chocolate and caramel sauce. Serve in slices.

If you are using the mini tennis biscuits you can swirl them into your ice cream base as well as the chocolate and pour into the loaf tin, close and freeze for 6-8 hours. Decorate as above or scoop and serve.

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