Peppermint Crisp Tart Ice Box Cake

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.

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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