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Peppermint Crisp Chocolate Ripple Ice Cream Cake


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Ingredients

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
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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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

     

    Enjoy

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Tip

You can find me on facebook - Monica's Thermo Cooking


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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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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