Alright, this one’s dangerously good. Think creamy caramel ice cream, crunchy peppermint crisp, and those buttery Tennis biscuits; all frozen into the best kind of sandwich.

1. Scoop your 360g tin of caramel treat into a big mixing bowl.
2. Give it a quick whisk with a hand whisk until smooth and creamy.
3. Leave your 1.66L tub of vanilla ice cream out on the counter for about an hour or so to get soft, but not soupy.
4. Add about a quarter of the softened ice cream to the caramel and mix till smooth.
5. Keep adding and mixing until everything’s beautifully combined and creamy.
6. Pop your 150g of Peppermint Crisp into a ziplock bag and roll it gently with a rolling pin. You want chunky bits, not dust.
7. Stir those minty chocolate chunks through the caramel-ice cream mixture.
8. Line a square tin (something that fits about 3×3 or 3×4 Tennis biscuits) with parchment paper.
9. Pour in your mixture, smooth the top, and pop it in the freezer for at least 4 hours; or overnight’s even better.
10. Once frozen solid, lift it out, flip it over, and peel away the paper.
11. Lay Tennis biscuits across the top in neat rows.
12. Flip it again and add biscuits to the other side so they match up.
13. Use a large, sharp knife to cut the ice-cream block into sandwich-sized squares, one biscuit thick.
14. Pop them back in the freezer to firm up again.
15. Melt ½–¾ slab of mint chocolate, spoon it into a ziplock bag, snip a tiny corner, and drizzle over the top. Freeze until ready to serve.
16. Serve straight from the freezer (they melt fast!) and prepare for happy faces all around.