Peppermint Crisp Tart Ice Cream Creamy Caramel Ice Cream with Peppermint Crisp Swirls and Chocolate Crunch Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup sweetened condensed milk 1 tsp vanilla extract For the Mix-ins: 1 cup caramel treat (or dulce de leche) 1 cup crushed Tennis biscuits (or graham crackers) 1 cup chopped Peppermint Crisp chocolate bars (or mint chocolate bars) Directions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Swirl in the caramel treat, being careful not to fully mix—leave beautiful ribbons throughout. Gently fold in the crushed biscuits and chopped Peppermint Crisp chocolate. Pour the mixture into a freezer-safe container, smooth the top, and add a few extra chocolate pieces on top. Cover and freeze for at least 6 hours, preferably overnight, until firm. Prep Time: 15 minutes | Freezing Time: 6 hours Total Time: 6 hours 15 minutes Kcal: 320 kcal | Servings: 8 servings #peppermintcrisp #southafricandessert #pepperminticecream #mintychocolate #caramelswirl #homemadeicecream #easyicecream #frozendessert #tarticecream #tennisbiscuits #peppermintcrispicecream #mintcaramelicecream #dessertfusion #nostalgicflavor #nochurnicecream #sweettoothfix #southafricanclassic #frozentreasure #mintchocolatechip #summerindulgence This Peppermint Crisp Tart Ice Cream is a nostalgic South African dream in every bite Caramel, mint, and crunchy biscuits in one scoop!

Raspberry Ripple Ice Cream Creamy Vanilla Ice Cream with Luscious Raspberry Swirl Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 cups fresh or frozen raspberries 3 tablespoons sugar (for the ripple) 1 teaspoon lemon juice Directions: In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely. In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency. Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce. Cover with plastic wrap and freeze for at least 4 hours, or until firm. Scoop and serve with fresh raspberries if desired. Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes Kcal: 290 kcal | Servings: 8 servings #raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream 🍨 Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream 🍓☀️