Peppermint Crisp Ice Cream Sandwiches
1 packet (250g) coconut biscuits
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.