Ingredients

Method

• 2 cups Woolworths UHT whipping cream
• 1 x 360 g Can Caramel Treat
• 2 x 90 g Peppermint Crisp bars, chopped into shards
• 100 g mint Aero, roughly chopped
• 200 g Bakers Tennis biscuits
For the Amarula chocolate sauce:
• ½ cup cream
• 1⁄3 cup Amarula Cream liqueur
• 150 g good-quality dark chocolate, chopped
• 1 T butter

Method

Ingredients

1. Whip the cream until soft peaks form. Gently fold in the Caramel Treat until just combined, then fold in the chopped chocolate.

2,. Line a 30 x 15 cm loaf tin with clingwrap, allowing some to overhang the edges for easy removal. Arrange a layer of Tennis biscuits in the base; you should be able to fit in 12. Spoon over the Peppermint Crisp mixture and smooth, then top with another layer of biscuits. Cover and freeze for 6–8 hours or overnight, until firm.

3. To make the sauce, gently heat the cream and Amarula in a small saucepan until just simmering, but do not boil. Pour the hot mixture over the chopped chocolate and allow to stand for 2 minutes to melt the chocolate. Stir gently until smooth and glossy, then add the butter and stir until fully incorporated.

4. To serve, slice the ice cream into squares using the biscuits as a guide. Allow to stand at room temperature for 5–10 minutes to soften slightly, then drizzle generously with the chocolate sauce.

Cook’s note: To make the chocolate ganache on the cover, bring ½ cup milk to the boil, then pour over 200 g chopped dark chocolate and ½ sea salt. Stir until the chocolate has melted and the mixture is smooth.

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Photographer: Myburgh du Plessis
Production: Abigail Donnelly