adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dreamy peppermint pops
0 Likes
Prep Time:
85 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Dip mint ice cream sandwiches in a chocolate shell for a crispy finish.
Ingredients:
  • 60g butter, at room temperature
  • 80g (1/2 cup) icing sugar
  • 75g (1/2 cup) plain flour, sifted
  • 100g (2/3 cup) self-raising flour, sifted
  • 20.00 gm cocoa powder, sifted
  • 1L ctn Mint Choc Crisp ice-cream, softened slightly
  • 185g dark choc melts
  • 45g copha, chopped
  • 2 x 35g pkts Peppermint Crisp, finely chopped
Instructions:
  • Beat butter and sugar together with an electric beater until pale and creamy. Mix in the egg. Add combined flour and cocoa powder, stir to form a soft dough. Transfer to a lightly floured surface, knead gently until smooth. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C. Line 2 baking trays with baking paper. Roll out the dough between 2 sheets of baking paper to 4mm thickness. Use a 7cm round pastry cutter to cut out 16 discs, reusing any excess dough. Place them on the trays. Bake for 10 minutes or until slightly firm. Let them cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
  • Take a scoop of ice-cream and place it on one biscuit, spreading it gently to the edges. Top with another biscuit, filling any gaps with more ice-cream and smoothing the sides. Transfer to a lined tray, insert a wooden iceblock stick into the center of each sandwich, and freeze until firm, about 2 hours. Repeat with the rest of the biscuits and ice-cream.
  • In a small microwave-safe bowl, heat the chocolate and copha in the microwave on high, stirring every 30 seconds until smooth. Transfer the mixture to a wide mug or bowl. Place the Peppermint Crisp on a plate. Dip one ice-cream sandwich in the chocolate mixture, allowing excess to drip off, then coat halfway in Peppermint Crisp. Place on a lined tray in the freezer. Repeat with remaining sandwiches. Freeze for 1 hour until firm.

Similar Recipes