Ingredients

  • 250 ml (1 C) non-dairy dessert topping, chilled
  • 1 x 375 g can caramel dessert topping
  • 1 x 410 g Rhodes Pear Halves, drained and chopped
  • 2 x 150 g Peppermint Crisp Chocolate, coarsely chopped
  • 1 x 200 g (1 packet) coconut biscuits

Method

  1. Beat the non-dairy dessert topping in an electric mixer until thick.
  2. Spoon in the caramel and beat to mix well.
  3. Stir in the chopped Rhodes Pear Halves.
  4. Add about 125 ml (½ C) of the chopped chocolate to the caramel mixture and stir through.
  5. Line a large rectangular freezer proof dish with cling wrap.
  6. Place whole coconut biscuits in rows on the bottom of the dish.
  7. Spread a thick layer of the caramel mixture over the biscuits.
  8. Place another layer of biscuits over the top of the mixture, taking care to make sure that the top rows line up directly over the bottom rows of biscuits.
  9. Cover the dish with cling wrap and freeze overnight.
  10. Turn the frozen dish out onto a board and using a sharp knife cut it into square sandwiches using the rows of biscuits as a guide.
  11. Melt the remaining peppermint crisp chocolate and dip the edges of each ice cream sandwich into the chocolate.
  12. Serve immediately.
Cooking Tip

We made our ice-cream sandwiches in disposable foil oven trays with lids, which made storing them in the freezer easy and neat.  

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