Vanilla bean ice cream with ginger biscuits, caramel and chocolate

Name: Vanilla bean ice cream with ginger biscuits, caramel and chocolate
Cuisine: South African
Ingredients: 500 ml whipping cream; 1 can condensed milk; 2 teaspoons vanilla paste; Half a packet Ginger Nut biscuits; 6 tablespoons caramel treat; 80 g dark chocolate; Ice cream cones

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Ingredients

500 mlwhipping cream
1 cancondensed milk
2 teaspoonsvanilla paste
Halfa packet Ginger Nut biscuits
6 tablespoonscaramel treat
80 gdark chocolate
Ice cream cones

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Steps

1

Using an electric beater, whip cream to form stiff peaks.
2

Fold in the condensed milk and vanilla paste until well combined.
3

Place biscuits in a zip lock bag and crush with a cake roller.
4

Scoop caramel treat in a bowl and mix with a teaspoon to soften it.
5

Break chocolate into pieces and put in a microwaveable bowl. Heat in the microwave, stirring every 30 seconds until melted.
6

Pour a third of the ice cream mixture into a 1.5l container.
7

Put blobs of caramel in the ice cream mixture (use about half of the caramel), and drizzle over melted dark chocolate. Swirl with a skewer and sprinkle over biscuit crumbs.
8

Pour another third of the ice cream mixture in and repeat the previous step. Leave some crumbs and chocolate for the topping.
9

Cover with the remaining ice cream mix and drizzle over more chocolate and crumbs. Freeze overnight.
10

If you have chocolate left, put inside you ice cream cones to prevent the ice cream from leaking through.
11

Allow to soften for about 10 minutes before serving in ice cream cones. Enjoy 🍦