Peppermint Ice-cream Cake

Peppermint Ice-cream Cake

Try this delicious peppermint ice cream cake!


• 1 x 200g packet Tennis biscuits
• 75g butter, melted
• 2l good quality vanilla ice cream
• 1 x 360 g tin Caramel Treat
• large pinch salt
• 5 ml (1 tsp) peppermint extract
• 300 g Peppermint Crisp
• chocolate, broken into small pieces


  • Line a 22 cm-dia eter loose bottomed cake tin with baking paper as follows: disassemble the tin and line the removable disc base with baking paper, 2 cm wider than the base.
  • Replace the removable base with the baking paper rim sticking out on the outside. This will make it easier to transfer the cake from the tin.
  • Make a collar for the inside walls of the tin, a few cm higher than the cake tin edge.
  • Grease with a little butter or non-stick spray to make the paper stick.
  • Place the cake tin in the freezer to chill.
  • Make the tart crust by placing the biscuits in a food processor and blitzing them. Alternatively, crush them with a rolling pin until fine.
  • Mix in the melted butter. (You want the biscuit mixture to clump together – add a little more butter, if needed.)
  • Spoon into the base of the tin, level with the back of a spoon and press down with your fingers or fist to make sure the crust is packed tightly.
  • Return the cake tin to the freezer for a set, compacted base.
  • Remove the ready-made vanilla ice cream from the freezer and scoop out ½ of the ice cream into a large bowl.
  • Return the remaining ½ of the ice cream to the freezer.
  • Add the tinned caramel and a large pinch salt to the bowl with the vanilla ice cream and mix until a smooth consistency is achieved.
  • Spoon the caramel mixture onto the biscuit base, level with the back of a spoon and place in the freezer, at least 3 hours or until the ice cream has frozen hard enough for the next layer to go on top, without sinking into the caramel mixture.
  • Remove the remaining store-bought vanilla ice cream from the freezer, allow to soften at room temperature, and mix in the peppermint extract and ½ of the peppermint chocolate pieces.
  • Mix until smooth and spoon the peppermint chocolate ice cream over the caramel ice cream layer.
  • Cover with cling film and freeze, at least 6 hours or overnight, until the ice cream cake has frozen through.
  • Once the ice cream cake is ready to serve, remove from freezer.
  • Gently disassemble the tin. Lift the cake off the disc base, gently peel off the baking paper and transfer to a serving platter with the biscuit base at the bottom.
  • Remove the baking paper collar around the cake and serve the cake sprinkled with the remaining peppermint chocolate pieces.


Read also: Avocado Chocolate Peanut Butter Pudding

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