Peppermint Crisp Ice Cream Sandwich

Method

• Allow the ice cream to soften at room temperature for 5-10 minutes firm but slightly spreadable.
• Spread the softened ice cream into a rectangular tin, approximately 20cm x 30 cm, leaving a few indentations for the caramel.
• Stir the caramel until smooth, then dollop spoonfuls into the ice cream and swirl together to create a marbled effect.
• Smooth the top and freeze for 3-4 hours or overnight.
• Chop the peppermint crisp into small pieces and set aside.
• Using a square coconut biscuit as a guide, cut squares of the ice cream mixture and sandwich them together with a square coconut biscuit on each side.
• Roll the edges of the ice cream sandwich in the chopped peppermint crisp, coating all four sides.
• Freeze in an airtight container until ready to serve.