We’ve given South Africa’s favourite dessert a cool makeover. Everyone will love these ice-cream sandwiches.
Ingredients
1 tub (2L) PnP dairy ice cream: vanilla flavoured with caramel and peanuts
1 packet (200g) PnP coconut tea biscuits
4 (40g each) Nestlé Peppermint Crisp chocolates, crushed
Method
Line a 20cm x 30cm baking dish with baking paper.
Soften ice cream to slightly until spreadable.
Spoon into prepared dish and smooth out evenly using the back of a spoon.
Freeze for 3–4 hours or overnight.
Remove ice cream from freezer and arrange biscuits on top.
Cut into squares using the biscuits as a guide, making sure to work quickly.
Sandwich each ice cream square with another biscuit.
Roll the sides in the crushed chocolate, coating all the ice cream.
Return to the freezer until ready to serve.
