- TM 31
Ingredients
Biscuit base
- 250 g chocolate ripple biscuits = 1 pkt
- 100 g Butter cubbed
Ice Cream Filling
- 4 --- peppermint crisp bars or 165g, reserve 1/2 of one bar for decoration
- 400 g cream
- 75 g raw sugar
- 20 g cocoa
- 1 egg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Turn oven onto 180 degrees to heat
Place biscuits into TM bowl and process for
4 sec / sp 5 then set crumb aside
Add 100g cubed butter to TM bowl
1 min 30 sec / 90 degrees / sp 2
Add biscuit crumbs back into TM bowl and process
15 sec /
"Counter-clockwise operation" / speed 2 Scape down sides process again
15 sec /
"Counter-clockwise operation" / sp 2When mixture resembles wet sand it is ready to firmly press into pie tin
Bake for approx. 12 minutes 180 degrees then allow to cool completely
Place 3 & 1/2 Peppermint crisp bars into the TM bowl, reserving 1/2 a bar for decoration later
process 10 sec / sp 5 set aside in a bowl
Add sugar, cocoa and egg mix into TM bowl 10 sec / speed 10
scrape down sides and base well and repeat
10 sec / sp 10
again scrape down sides and bottom of bowl well.
Insert whisk, add 400g cream and whisk
1 min / sp 4
Add reserved peppermint crisp mix with butterfly still in
10 sec /
"Counter-clockwise operation" / sp 3Pour into cooled chocolate base
Decorate with reserved peppermint crisp
Freeze for 6 to 8 hours
Remove from freezer and let stand for 5 minutes before cutting
Enjoy
To make the biscuit base
To make ice cream filling
Tip
You can find me on facebook - Monica's Thermo Cooking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Used this as the inspiration for a honeycomb flavoured cake, for a family member's birthday and it was an absolute hit!!
I also made adjustments to accomodate gluten & dairy intolerances (directly swapping quantities of dairy free cream, margarine, GF plain choc biscuits).
Recipe was easy to follow and so quick to make. Thank you so much for sharing this
Absolutely delicious and so easy to make, no changes need to be made.
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