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These peppermint crisp ice cream sandwiches are one of my favourite flavours of South African summer. Inspired by a ‘local ‘n lekker’ dessert, peppermint crisp tart, it is made with only 4 ingredients (like the pudding which inspired it) but is a much better suitor for our steamy climate. It’s so easy you can rope (read: trick) the kids into making them (while you read a book or pour a glass of wine) and the little sarmies are great for serving after a lazy weekend braai. I’ve done many a twist on peppermint crisp tart – like this Caramel Peppermint Crisp Cake or this Peppermint Crisp Mousse Cake. There’s a pattern here… putting two desserts into one. Well, because if you have a sweet tooth and have ever had to choose between two desserts, you’ll know that it’s a torturous nightmare. Two desserts in one. Problem solved! Because too much of a sweet thing is never enough!



Image of a peppermint crisp ice cream sandwich in between coconut tennis biscuits

Peppermint Crisp Ice Cream Sandwiches

Serves 6


1 packet (250g) coconut biscuits

250ml cream

1/2 (400g) tin caramel

1 peppermint crisp bar (80g), crumbled


To make the peppermint crisp ice cream, beat the cream until stiff then fold in the caramel and peppermint crisp, leaving a few swirls. Freeze the mixture in a baking dish so it’s about 2cm thick, until firm. Once firm, arrange the tennis biscuits on top and cut the ice cream into squares. Remove each square, sandwiching another tennis biscuit on the bottom of each ice cream slice. Arrange on a baking tray and freeze again until firm.