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Peppermint Crisp Chocolate Ripple Ice Cream Cake



8 portion(s)

Biscuit base

  • 250 g chocolate ripple biscuits = 1 pkt
  • 100 g Butter cubbed

Ice Cream Filling

  • 4 --- peppermint crisp bars or 165g, reserve 1/2 of one bar for decoration
  • 400 g cream
  • 75 g raw sugar
  • 20 g cocoa
  • 1 egg
  • 6
    6h 25min
    Preparation 6h 0min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    To make the biscuit base
  1. Turn oven onto 180 degrees to heat


    Place biscuits into TM bowl and process for


    4 sec / sp 5 then set crumb aside


    Add 100g cubed butter to TM bowl 


    1 min 30 sec / 90 degrees / sp 2


    Add biscuit crumbs back into TM bowl and process


     15 sec / Counter-clockwise operation / speed 2 


    Scape down sides process again 


    15 sec / Counter-clockwise operation / sp 2


    When mixture resembles wet sand it is ready to firmly press into pie tin


    Bake for approx. 12 minutes 180 degrees then allow to cool completely

  2. To make ice cream filling
  3. Place 3 & 1/2 Peppermint crisp bars into the TM bowl, reserving 1/2 a bar for decoration later


    process 10 sec / sp 5   set aside in a bowl



    Add sugar, cocoa and egg mix into TM bowl 10 sec / speed 10


    scrape down sides and base well and repeat


    10 sec / sp 10


    again scrape down sides and bottom of bowl well.


    Insert whisk, add 400g cream and whisk


    1 min / sp 4


    Add reserved peppermint crisp mix with butterfly still in


    10 sec / Counter-clockwise operation / sp 3


    Pour into cooled chocolate base


    Decorate with reserved peppermint crisp


    Freeze for 6 to 8 hours


    Remove from freezer and let stand for 5 minutes before cutting




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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Used this as the inspiration for a honeycomb...

    Submitted by Sonia Blade on 1. September 2017 - 16:22.

    Used this as the inspiration for a honeycomb flavoured cake, for a family member's birthday and it was an absolute hit!!

    I also made adjustments to accomodate gluten & dairy intolerances (directly swapping quantities of dairy free cream, margarine, GF plain choc biscuits).

    Recipe was easy to follow and so quick to make. Thank you so much for sharing this tmrc_emoticons.-)

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  • Absolutely delicious and so

    Submitted by mogzmum on 5. June 2016 - 20:55.

    Absolutely delicious and so easy to make, no changes need to be made.

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