Chocolate Peppermint Crisp Ice Cream Cake
The Kate Tin
The Kate Tin
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Ingredients

  • Chocolate Biscuits
  • 100 g butter, softened
  • 50 g Natura Sugars Golden Caster Sugar
  • 100 g self-raising flour
  • 25 g cocoa powder
  • Mint No-Churn Ice Cream
  • 1 x 400g tin condensed milk (Make your own with my recipe here - I made mine using the Natura Sugars Golden Caster Sugar)
  • Handful fresh mint leaves* (about 12g)
  • 500 ml cream, whipped
  • 50 g chopped peppermint crisp bar
  • Ice Cap Chocolate Sauce
  • 1 cup good-quality dark chocolate, chopped
  • 3 tbsp coconut oil (use unflavored if you like)
  • Frosted Mint Leaves
  • Handful fresh mint leaves
  • 1 egg white, beaten
  • 1/2 cup Natura Golden Caster Sugar

Instructions

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