• 36 Gingersnap cookies
  • 1/4 cup unsalted butter, melted
  • 2 cups thickened cream
  • 1 3/4 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 1/2 cup Freshzest Mint, finely chopped
  • 1 tbs grated lime zest

Lime and Mint Ice Cream Slice.


Preparation Time: 40 Minutes + 6 hours to Freeze

Cooking Time: 10 Minutes

Serving Size: 2 medium size cakes

  1. Pre-heat oven to 180 degrees celcius. Spray 2 small deep cake tins with olive oil and cover with non-stick baking paper.
  2. Place the cookies into a food processor and blend until finely ground. Add butter to the cookies and mix until combined. Place the cookie mixture in the bottom of the cake tins and press down. Bake in the oven for approximately 8-10 minutes until golden brown. Remove oven and set aside to cool completely.
  3. Place the thickened cream, sweetened condensed milk, sour cream and vanilla in a large bowl and mix using an electric mixer until thick and stiff peaks begin forming. Fold through the mint and lime zest.
  4. Place the cream mixture over the cookie bases and and spread evenly. Place in freezer and freeze for approximately 6 hours. Slice and serve.
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