Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the cream and milk in a medium saucepan over medium-low heat. Bring to a simmer. Set aside to cool slightly.
Step 2
Use an electric mixer to beat the egg yolks and sugar in a bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 5 mins or until mixture thickens and coats the back of a spoon. Set aside to cool. Add the peppermint extract and enough green colouring to tint pale green. Stir until well combined.
Step 3
Chop half the biscuits. Add to the cream mixture. Fold to combine. Pour mixture among ten 1/3-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.
Step 4
Line a baking tray with baking paper. Crush one-quarter of the remaining biscuits. Place the iceblocks on the lined tray. Drizzle with Ice Magic and sprinkle with the crushed biscuit. Return to the freezer for 10 mins or until set. Serve with the remaining biscuits.
Prep time10 min10 minute, + Cooling & 6 hours 10 mins freezing time
+ Cooling & 6 hours 10 mins freezing time
Ingredients
1 1/2 cups (375ml) thickened cream
1 cup (250ml) milk
4 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1 tsp peppermint extract
Green liquid food colouring
2 x 67g pkts Oreo Original Mini biscuits
Cottee’s Choc Mint Ice Magic, to drizzle
Method
Step 1
Combine the cream and milk in a medium saucepan over medium-low heat. Bring to a simmer. Set aside to cool slightly.
Step 2
Use an electric mixer to beat the egg yolks and sugar in a bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 5 mins or until mixture thickens and coats the back of a spoon. Set aside to cool. Add the peppermint extract and enough green colouring to tint pale green. Stir until well combined.
Step 3
Chop half the biscuits. Add to the cream mixture. Fold to combine. Pour mixture among ten 1/3-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.
Step 4
Line a baking tray with baking paper. Crush one-quarter of the remaining biscuits. Place the iceblocks on the lined tray. Drizzle with Ice Magic and sprinkle with the crushed biscuit. Return to the freezer for 10 mins or until set. Serve with the remaining biscuits.
