PEPPERMINT CRISP ICE CREAM

INGREDIENTS

• ½ tin condensed milk
• ½ tin caramel treat
• 1 packet of Tennis biscuits
• 500ml cream
• 1 peppermint crisp chocolate

METHOD

1. Mix the condensed milk and caramel treat until smooth.
2. Whip the cream until stiff peaks form and gently fold into the condensed milk mixture.
3. Break up your tennis biscuits and peppermint chocolate and fold into the mixture.
4. Pour into a freezable tin and cover with clingwrap.
5. Freeze for 3 hours or overnight.
6. Scoop out your ice cream and garnish with more biscuits and chocolate.