Ultra creamy and fresh choc-mint condensed milk ice-cream bars.
All you need are a few simple ingredients – think condensed milk, thickened cream, biscuits and dark chocolate mint thins to make these super-easy no-bake, no-churn ice-cream bars that are perfect for the Aussie summer.
Prep: 20m
Serves: 12

Ingredients​

• 140g pkt Chocolate Cream Biscuits
• 50g unsalted butter, melted
• 600ml ctn thickened cream
• 397g can Sweetened Condensed Milk
• 2 tsp peppermint extract
• 1/4 tsp green liquid food colouring
• 200g pkt Dark Chocolate Mint Supremes biscuits, coarsely chopped
• 2 x 135g pkts Dark Chocolate Mint Thins

Method​

• Step 1
  Lightly grease a 3cm-deep, 16cm x 26cm (base size) slice pan. Line the base and sides with baking paper, allowing the 2 long sides to overhang. Place Chocolate Cream Biscuits in a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press mixture firmly and evenly over the base of the pan. Place in the fridge for 10 minutes to chill.
• Step 2
  Use electric beaters to beat cream, condensed milk and peppermint extract in a bowl until soft peaks form. Add food colouring and beat until thick and well combined. Stir through chopped Mint Supremes biscuit. Pour mixture over biscuit base and smooth the surface. Arrange Mint Thins on top (reserve remaining Mint Thins for another use). Cover and place in the freezer for 8 hours, or overnight, until firm.
• Step 3
  Remove the slice from the pan using the overhanging paper. Cut into bars to serve.

Enjoy!

 

[Littleboy8]

Wow decadent