Deprecated: Hook custom_css_loaded is deprecated since version jetpack-13.5! Use WordPress Custom CSS instead. Jetpack no longer supports Custom CSS. Read the documentation to learn how to apply custom styles to your site: in /usr/www/users/thekavquxv/wp-includes/functions.php on line 6078 Caramel Peppermint Crisp Ice Cream Lollies | The Kate Tin

It ain’t Heritage Day without caramel peppermint crisp tart and these are deliciously refreshing for the (hopefully) warm weekend. And after a braai all you really want is an ice cream lolly and a swim, right? These were actually born from the leftover filling from these Peppermint Crisp Eclairs I made last week. I filled lolly moulds with the caramel peppermint crisp tart filling and and dipped them in chocolate and they are SO GOOD! What are you making this Heritage Day?


Makes 12


1 can (400g) tinned caramel

250ml milk

250ml fresh cream

400g Peppermint Crisp chocolate bars, crushed

50g crushed Tennis biscuits


Chocolate dip

200g good-quality dark chocolate, chopped (I used AFRIKOA 70% dark chocolate)

160g odourless coconut oil


Place the tinned caramel in a bowl with the milk and whisk until smooth. Beat the cream until stiff peaks then fold into the caramel mix. Stir in  ¾ of the peppermint crisp and the tennis biscuits. Pour the mixture into 12 lolly moulds and freeze until firm. In the meantime, melt the chocolate and coconut oil in the microwave on full power, stirring every 30 seconds. Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping). Dip the ice cream mould briefly in hot water to remove the lollies then immediately dip into the melted chocolate and sprinkle with the remaining peppermint crisp. Place on a tray lined with baking paper and quickly put them back in the freezer until firm.