Directions

1. Add the cream and Sugar Daddy to the bowl of a stand mixer. Using the whisk attachment, whisk until thick ribbons or soft peaks form — but not stiff or over-whipped.
2. Pour in the condensed milk and whisk for another 15–20 seconds, just to combine into a thick cream.
3. To assemble, chop the Peppermint Crisp bars and crush the biscuits with a rolling pin.
4. Take a large container (or two ice cream containers) and sprinkle a third of the crushed biscuits and chopped Peppermint Crisp into the bottom. Pour over a third of the ice cream base.
5. For the next layer, sprinkle over another third of the biscuits and Peppermint Crisp, along with a couple of teaspoons of Sugar Daddy dolloped in randomly.
6. Pour over another third of the ice cream base, followed by the remaining crushed biscuits and chopped Peppermint Crisp, plus another couple of dollops of Sugar Daddy.
7. Take a knife and lightly swirl it through the ice cream to marble it slightly. Don’t overmix.
8. Cover and pop in the freezer for at least 8 hours.
9. Once frozen and firm, serve and enjoy.