Mint Slice Ice-Cream Cake

Servings:8-10
Occasion:Dessert, Entertaining
Preparation Time:20 mins
Chill Time:12+ Hours

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Made with

Mint Slice

Ingredients

2 x 200g pkts Arnott’s Mint Slice biscuits
600ml thickened cream
395g can sweetened condensed milk
fresh mint leaves, to decorate

Preparation

Step 1

Line the base of a 22cm (base measure) springform tin with baking paper.

Step 2

Using 200g (1 pkt) Mint Slice biscuits, place biscuits around the inside of the tin, with the top-side of each biscuit facing the side of the tin. Chop the remaining biscuits and set aside.

Step 3

In the bowl of an electric mixer, beat cream and condensed milk for 3–4 minutes or until firm peaks form.

Step 4

Add the chopped biscuits to the cream mixture, stir well to combine. Pour mixture into tin, smoothing the surface with the back of a spoon. Cover and freeze for 12 hours or overnight.

Step 5

To serve, remove ice-cream cake from tin (see tip); place on a platter and decorate the top with fresh mint leaves.

Notes

Remove ice-cream cake from freezer 5 minutes before serving; this will make it easier to cut into slices. For a gluten free option
use Arnott’s Gluten Free Mint Slice biscuits.