The ice cream itself is the real deal – none of that fake mint flavouring here please! It’s rich, creamy and made with mint from that bush that’s been taking over your garden and just keeps growing back (don’t worry, we all have one!). Layered with homemade bitter chocolate biscuits (which is hands-down the biscuit recipe I make the most) and topped with dark chocolate, this is the kind of decadent deliciousness that I imagined the grown-ups were devouring while I was trying to fall asleep – except it doesn’t involve wrappers, so you’re safe!

Chocolate Peppermint Crisp Ice Cream Cake

Serves 8-10

Chocolate Biscuits

100g butter, softened

50g Natura Sugars Golden Caster Sugar

100g self-raising flour

25g The Kate Tin Cocoa Powder

Mint No-Churn Ice Cream

1 x 400g tin condensed milk (Make your own with my recipe here – I made mine using the Natura Sugars Golden Caster Sugar)

Handful fresh mint leaves* (about 12g)

500ml cream, whipped

50g chopped peppermint crisp bar

Ice Cap Chocolate Sauce

1 cup The Kate Tin Dark Baking Chocolate, chopped

3 tbsp coconut oil (use unflavoured if you like)

Frosted Mint Leaves

Handful fresh mint leaves

1 egg white, beaten

1/2 cup Natura Golden Caster Sugar

Chopped peppermint crisp, to decorate

Preheat the oven to 180 degrees celcius conventional (or 160 degrees celcius for fan-forced). Line a cookie sheet with baking paper. Cream the butter and sugar together until light and fluffy.  Mix in the rest of the ingredients to form a soft dough then shape into a log on a lightly floured surface, wrap in cling wrap and refrigerate for 30 minutes. Once chilled, cut the dough into 1/4cm thick discs and place on the lined baking tray, leaving enough space for the cookies to spread. Bake for 10-15 minutes or until the cookies are cooked through but still soft.  Allow to cool completely.

For the ice cream, place the condensed milk in a blender and add the mint leaves. Blend until smooth. Pour into the whipped cream and fold through gently. Lastly, fold in the chopped peppermint crisp. Prepare 20cm springform cake tin by lining the outside with cling wrap.To assemble the ice cream cake, arrange a layer of the biscuits in the bottom of the cake tin then pour 1/2 the ice cream mix over the top, add another layer of cookies, the rest of the ice cream and finish with a final layer of cookies then place in the freezer until firm. Pour any leftover ice cream in a seperate container and freeze until firm.

To make the frosted mint leaves, brush the leaves with a thin layer of egg white then toss in the caster sugar. Place on a cooling rack and allow to dry for 3-4 hours.  Unmould the ice cream cake by dipping briefly in room temperature tap water then loosening the bottom. Place on a cake stand then top with scoops of the leftover ice cream, drizzle with the chocolate sauce and decorate with chopped peppermint crisp and the frosted mint leaves.