25
Serves: 12
INGREDIENTS
- 1 x 360g tin of caramel treat
- 360ml whipping cream
- 1 peppermint crisp chocolate, grated
- 2 x 400g puff pastry rolls, thawed overnight in the fridge
METHOD
- Make the ice-cream: whisk together the caramel treat and cream until thick but still pourable, then fold through the peppermint crisp.
- Pour into 12 x 7cm ring moulds and leave to set.
- Preheat your oven to 200°C.
- Roll out the pastry slightly and place it between two baking trays, using baking paper on the top and bottom of the pastry. You basically want to ensure the puff pastry doesn’t puff up too much as you want thin pastry to sandwich the ice cream.
- Bake until golden .
- Cut 24 x 7cm pastry rounds.
- Place a portion of the ice cream in between two puff pastry rounds and place in the freezer to store.