Lemon and Peppermint Crisp Ice Tart Recipe
Indulge in the refreshing flavors of lemon and peppermint with this delightful Lemon and Peppermint Crisp Ice Tart. A no-bake dessert that is perfect for warm days!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: South African-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Tart Crust:
- 1 1/2 cups tennis biscuit crumbs (or graham crackers)
- 1/2 cup unsalted butter, melted
Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups heavy whipping cream, cold
- 1 Peppermint Crisp chocolate bar, crushed
- Extra crushed Peppermint Crisp and lemon zest, for topping
Instructions
- Prepare the Crust: In a medium bowl, combine biscuit crumbs and melted butter. Press into a 9-inch tart pan or pie dish and chill.
- Make the Filling: Whisk sweetened condensed milk, lemon juice, and zest until smooth. Whip cream until stiff peaks form, then fold into the lemon mixture along with crushed Peppermint Crisp.
- Assemble and Freeze: Pour filling into the chilled crust, top with additional Peppermint Crisp and lemon zest. Freeze for at least 4 hours. Let sit before serving.
Notes
- Peppermint Crisp can be substituted with mint chocolate or Andes mints.
- Perfect make-ahead dessert for warm days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
