CRUNCH ICE CREAM CAKE

Ingredients

• 200 g Oreo biscuits
• 2 L vanilla ice cream
• 4 x 35 g Peppermint Crisp chocolate bars
• 1 tbs water

Method

1. Line a springform tin with enough foil to extend over the sides.
2. Pulse Oreos in a blender until finely crumbed.
3. Transfer Oreos to a bowl and add 1 tablespoon of water, just enough to keep the crumbs together.
4. Press the mixture into the prepared tin.
5. Place the ice cream in a bowl to soften slightly before mixing through the roughly chopped Peppermint Crisp bars.
6. Spread the ice cream over the Oreo base, cover with foil and freeze overnight.
7. When set, remove foil and serve.

EQUIPMENT

• 1 blender

View all notes

NOTES

Decorate with extra Peppermint Crisp bars if desired.