Celebrating heritage month with this delicious peppermint crisp ice box cake, perfect for weekend braais and so easy to make.
Layered with Bakers tennis biscuits and a deliciously smooth caramel whipped cream topped with peppermint crisp chocolate.
I decided to make this in my loaf tin because it’s probably the least used piece of bakeware I own, if you dont own one feel free to use a baking pan or any freezer safe container.
Here is how you can make.this delicious dessert.
Peppermint Crisp Ice Box Cake
150g peppermint crisp chocolate
2 cups cream, whipped to stiff peaks
1 tin of caramel treat
200g coconut biscuits (I used tennis biscuits)
1/2 cup whipped cream whipped to medium peaks, for topping
1. Line a loaf tin with non-stick baking paper, this will make it easy to unmold later.
2. Fold in the caramel into the whipped cream.
3. Pour a 3/4 of a cup of the caramel mixture into the tin, then place a layer of the biscuits over, then pour over another 3/4 cup and biscuits, repeat. Pop into the freezer overnight.
4. To unmold the ice box cake dip the loaf tin in hot water for 2-3 minutes. Place a serving plate over the loaf tin and turn over, remove the baking paper and top with the whipped fresh cream and peppermint crisp chocolate.