Frozen peppermint and pecan cream bar

  • for 8 people
  • Takes 15 minutes to make, plus freezing
  • Easy
Transform the box of After Eight mints lurking in the back of your cupboard into a stylish pud with this quick make-ahead recipe

Nutritional info per serving

PER SERVING (BASED ON 10) 440kcals, 27.7g fat (12.3g saturated), 4.6g protein, 42.6g carbs ?(40.4g sugars), 0.1g salt, 1g fibre

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300g whipping cream
2 tbsp icing sugar
500g ready-made full-fat vanilla custard
1 tbsp peppermint essence
150g dark chocolate
75g toasted pecans
300g box After Eights


1. Whisk 300g whipping cream with 2 tbsp icing sugar in a large bowl until it forms soft peaks. Fold through 500g ready-made full-fat vanilla custard, then add 1 tbsp peppermint essence. Roughly chop 150g dark chocolate and 75g toasted pecans, then fold through.
2. Line a 1.5 litre loaf tin (23cm x 9cm) with cling film, leaving some cling film overhanging the sides. Line the base of the tin with a third of a 300g box After Eights, then spoon a third of the choc-nut cream on top. Repeat two more times, finishing with a layer of choc-nut cream.
3. Wrap well in clingfilm, then freeze for 5 hours until set. Take out of the freezer 10 minutes before serving.
4. Uncover the frozen cream bar

From May 2012

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