Peppermint crisp tart is a South African favourite. Layers of Tennis Biscuits (coconut-flavoured cookies), tinned caramel treat (pretty much dulce de leche in a can) and glorious Peppermint Crisp chocolate. It’s always a crowd favourite and perfect to bring to any gatherings because it’s so easy to make ahead. It’s the kind of dessert that even non-dessert-eaters love and that’s why I decided to use those flavours I love so much in this ice cream cake recipe. I absolutely love making ice cream cakes in December/around Christmas time. Not only do my guests always love them, it’s also the perfect easy make-ahead dessert recipe. I can make it up to a month (yes really) in advance and know that it’s right there waiting for me when I’m ready to serve dessert. What’s not to love? This version with its layers of cookies, caramel and Peppermint crisp chocolate is just drool-worthy. I guarantee your guests will ask for seconds!
Salted caramel and chocolate ice cream bombe
