Calling all mint chocolate lovers, this Ice-cream bombe will be your dream on a plate. And if you're not a mint chocolate lover, try this recipe it will totally change your mind.
Serves1010
Prep time10 mins10 minutes, + 6 hours freezing time
+ 6 hours freezing time
Ingredients
200g pkt Arnott’s Mint Slice biscuits
2L vanilla ice cream, softened
2 tsp peppermint essence
½ tsp green food colouring
35g Nestlé Peppermint Crisp bar, coarsely chopped
Mixed berries, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line an 8-cup (2L) pudding basin with plastic wrap. Reserve 2 of the biscuits. Finely chop remaining biscuits.
Step 2
Place the ice cream in a large bowl. Stir in peppermint essence and food colouring. Stir in the chopped biscuit. Spoon mixture into the prepared pan. Smooth the surface. Cover with foil. Place in freezer for 6 hours or until firm.
Step 3
Remove the foil and invert onto a serving plate. Coarsely chop the reserved biscuits and arrange on top with the chocolate bar and berries.
