BICKIE BRILLIANCE!

Take a packet of biscuits and turn them into these festive beauties

MINT SLICE ICE-CREAM CAKE SERVES 10-12 PREP 30 MINS + OVERNIGHT FREEZING

• 2 x 200g pkts mint slice biscuits

• 50g unsalted butter, melted, cooled

• 2 litres vanilla ice-cream • 4 pack (440ml) peppermint choc ice-cream sandwiches

• 35g peppermint crisp bar • Ice Magic Choc Mint

1 Line base and sides of 20cm round springform pan with baking paper. Place 1 packet biscuits in food processor bowl. Process until coarse crumbs form. Add butter. Pulse until just combined. 2 Press mixture over base of prepared pan. Use back of a spoon to firmly press into edges. Chill. Allow ice-cream to stand at room temperature 10 mins to soften (don’t melt). 3 Finely chop 7 of remaining mint slices. Spoon ice-cream into a large bowl. Stir with a wooden spoon to break up large lumps, not allowing it to melt. Add chopped biscuits. Stir until just combined.

4 Spoon half on top of chilled biscuit layer. Smooth surface. Place 3 ice-cream sandwiches, biscuit side-down, on top. Cut remaining sandwich in half lengthways. Place in gap. Spread rest of ice-cream on top and level with the back of a spoon. Cover with plastic wrap. Freeze 6 hours or overnight.

5 Cut rest of mint slices in half and peppermint crisp into long diagonal shards. Wrap a hot damp tea towel around pan for a few minutes. Release ice-cream from pan. Transfer to serving plate. Drizzle with ice magic. Decorate with biscuits and peppermint crisp. Serve.