Print Recipe Print Recipe

This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Chocolate Peppermint Ice Cream


  • 1 x 200 g packet of Bakers Mint Romany Creams
  • 45 ml peppermint liqueur (optional)
  • 1 litre chocolate ice cream, slightly softened
  • 2 x 50 g slabs of peppermint crisp chocolate
  • mint leaves

Chef's hint:

Needless to say, this must be the easiest dessert in the book. Just remember to make it ahead of time so that it freezes well again.


Chop or break the Bakers Mint Romany Creams into small pieces, sprinkle with the liqueur (if using). Fold the biscuit pieces into the ice cream and return to the freezer for 3 4 hours.

To serve, spoon balls of ice cream into Martini-style glasses, sprinkle with coarsely chopped peppermint crisp chocolate and garnish with mint leaves. Serve at once.

Serves 6