Name: Mint chocolate ice-cream cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 x 200g packets mint slice biscuits; 50 gram butter, melted; 200 gram peppermint dark chocolate, chopped coarsely; 1 litre good-quality chocolate ice-cream, softened slightly; 5 x 35g peppermint crisp bars, chopped coarsely; 1 litre litre good-quality vanilla ice-cream, softened slightly; chocolate ice magic, to assemble; fresh mint leaves, to serve

Mint chocolate ice-cream cake

Combining the brilliant flavours of sweet chocolate and refreshing peppermint, this delicious ice-cream cake makes the ultimate dessert for celebrations. It's finished off with crunchy Mint Slice biscuits and fresh mint leaves to create a visual, and flavour, sensation.

Serves 8

Prep

20M

Marinate

Skip to Recipe

Ingredients

2 x 200g packets mint slice biscuits

50 gram butter, melted

200 gram peppermint dark chocolate, chopped coarsely

1 litre good-quality chocolate ice-cream, softened slightly

5 x 35g peppermint crisp bars, chopped coarsely

1 litre litre good-quality vanilla ice-cream, softened slightly

chocolate ice magic, to assemble

fresh mint leaves, to serve

Method

1.Grease and line a 22cm round springform pan with freezer film or baking paper.

2.Process half the biscuits in a food processor until fine crumbs; stir in the melted butter. Press the mixture over the base of the prepared pan; refrigerate while preparing filling.

3.Combine the peppermint chocolate and the chocolate ice-cream in a large bowl; spread over prepared base. Freeze for 30 minutes or until slightly firm.

4.Combine the Peppermint Crisps and vanilla ice-cream in a large, clean bowl; spread over the chocolate ice-cream layer. Cover with freezer film and then freeze overnight.

5.To serve, remove the cake from the pan and transfer to a serving board or platter.

6.Squeeze a little Ice Magic onto the back of one Mint Slice biscuit, position on side of cake and hold until it is set. Repeat with biscuits and Ice Magic all the way around side of cake. Top with fresh mint leaves and serve immediately.

Suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related