If there’s one dessert that absolutely steals the show at every summer gathering, it’s this Lemon and Peppermint Crisp Ice Tart. Imagine a creamy, zesty lemon filling swirled with cool streaks of minty chocolate atop a buttery, crumbly biscuit crust—all frozen to frosty perfection! This treat is a showstopper for both citrus lovers and anyone craving something fresh, fun, and effortlessly elegant. It’s a no-bake wonder that captures the playful side of South African flavors while dazzling with color and texture in every slice. Trust me, you’ll be asked for this recipe long after the last bite is gone!

Lemon and Peppermint Crisp Ice Tart Recipe - Recipe Image

Ingredients You’ll Need

Gathering your Lemon and Peppermint Crisp Ice Tart ingredients is a breeze, and every single one plays a delicious role. The crust delivers buttery crunch, the filling brings silkiness and tang, and the chocolate adds surprise pops of minty flair. Let’s break down what you need and why it works so beautifully together.

1 ½ cups tennis biscuit crumbs (or graham crackers): These serve as the golden, crunchy backbone of your tart shell; tennis biscuits give a slight coconut note.
½ cup unsalted butter, melted: Helps bind the crumbs together, keeping your crust tidy when sliced.
1 (14 oz) can sweetened condensed milk: This sweet, luscious base brings a dreamy creaminess and subtle caramel richness to the filling.
½ cup fresh lemon juice: Freshly squeezed is best for that bold, tangy citrus punch.
1 tablespoon lemon zest: Adds aromatic oils and a layer of bright, floral flavor right in the filling and as a lovely garnish.
1 ½ cups heavy whipping cream (cold): When whipped, this transforms your tart into a light, airy sensation that melts on the tongue.
1 Peppermint Crisp chocolate bar (crushed): A minty, shattery chocolate classic that delivers frosting-green color and unique crunch; Andes mints or any mint chocolate work too.
Extra crushed Peppermint Crisp and lemon zest (for topping): Makes the tart look as fabulous as it tastes, adding visual and textural sparkle to every slice.

How to Make Lemon and Peppermint Crisp Ice Tart

Step 1: Build the Crumbly Biscuit Crust

Start your journey by mixing the biscuit crumbs and melted butter together in a medium bowl. You’re aiming for a texture like wet sand that sticks together when pressed. Once it’s just right, press the mixture firmly into the base and a little up the sides of a 9-inch tart pan or pie dish. Pop this in the fridge to set while you whip up the filling—this keeps the crust sturdy and beautifully golden.

Step 2: Whip Up the Citrus Filling

In a large bowl, combine the sweetened condensed milk, fresh lemon juice, and that gorgeously fragrant lemon zest. Whisk it all together until the mixture is smooth and just slightly thickened—it should already smell irresistible at this point!

Step 3: Make the Dreamy Cream Layer

Pour the cold heavy whipping cream into a separate bowl and whip it with gusto until stiff peaks form. This takes just a few minutes but is key to achieving that light-as-air texture. Gently fold the whipped cream into your lemony base, taking care not to deflate those lovely peaks. This creates a filling that is airy, silky, and just the right amount of rich.

Step 4: Add in the Peppermint Magic

This is where the Lemon and Peppermint Crisp Ice Tart gets its signature swirl! Fold the crushed Peppermint Crisp chocolate into the creamy lemon mixture. The flecks of green and chocolate bring not only a surprise minty crunch but lots of happy color too.

Step 5: Fill, Finish, and Freeze

Spoon the creamy filling into your chilled crust and smooth the top with a spatula. Sprinkle over extra crushed Peppermint Crisp and lemon zest so each slice is sparkling with texture and flavor. Now, it’s off to the freezer for at least 4 hours. When you’re ready to serve, let it sit out for 10–15 minutes to soften slightly for perfectly neat slicing.

How to Serve Lemon and Peppermint Crisp Ice Tart

Garnishes

A little extra flourish goes a long way! Dust the top with more crushed Peppermint Crisp, scatter a pinch of fresh lemon zest, or add a few thin lemon wheels for a showstopping finish. If you want even more color, try a few edible flowers or a fresh mint sprig.

Side Dishes

This tart is a star on its own but pairs wonderfully with fresh summer berries like strawberries, raspberries, or blueberries. For a refreshing touch, offer a bowl of light fruit salad or a scoop of lemon sorbet alongside.

Creative Ways to Present

Serve the Lemon and Peppermint Crisp Ice Tart in playful individual jars for parties, or cut it into small squares for a dessert buffet. Mini tart pans work great for elegant, single-serve portions. You can even try layering the filling in parfait glasses for a deconstructed version with extra flair!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered in the freezer so the tart maintains its firm, icebox texture. Because it’s frozen, you don’t have to worry about it spoiling quickly—just wrap the pan well in plastic wrap or pop individual slices into an airtight container.

Freezing

The Lemon and Peppermint Crisp Ice Tart is a dream for make-ahead entertaining! Freeze the tart for up to a month, and let it thaw for just a few minutes at room temperature before serving to achieve the perfect creamy texture.

Reheating

There’s no need to reheat this treat—just let it rest at room temperature for about 10 to 15 minutes if it’s too hard to cut, and it’ll be perfectly ready to enjoy, cool and creamy as ever.

FAQs

Can I use a different type Dessert

Absolutely! Digestive biscuits, graham crackers, or even vanilla wafers all work beautifully for the base. Just keep the quantity and crumb size similar for the best results.

What if I can’t find Peppermint Crisp chocolate?

No worries at all—you can substitute with Andes mints, Aero mint chocolate, or any crisp, mint-flavored chocolate bar. Even crushed mint chocolate squares will do the trick.

Is this tart suitable for a make-ahead dessert?

It’s one of the best make-ahead desserts out there! You can prepare and freeze it up to a month in advance, then simply let it sit for a few minutes before serving. It stays fresh and is always celebration-ready.

Can I make this Lemon and Peppermint Crisp Ice Tart without dairy?

You can! Try swapping in dairy-free condensed milk, plant-based whipping cream, and a vegan-friendly biscuit and chocolate option. The tart may be slightly less rich but will still be delicious and refreshing.

How do I get clean slices from a frozen tart?

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. Allow the tart to soften at room temperature for about 10–15 minutes before slicing—this guarantees neat, perfect wedges every time.

Final Thoughts

I can’t recommend the Lemon and Peppermint Crisp Ice Tart enough—this is one of those treats that always delights, adds a splash of color to the table, and brings smiles all around. Whether for a picnic, Sunday lunch, or just because it’s a sunny day, give this recipe a try and see why it’s always the first dessert to disappear!

Lemon and Peppermint Crisp Ice Tart Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 20 minutes (plus freezing time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

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!

Ingredients

Scale

Tart Crust:

1 ½ cups tennis biscuit crumbs (or graham crackers)
½ cup unsalted butter, melted

Filling:

1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice
1 tablespoon lemon zest
1 ½ cups heavy whipping cream, cold
1 Peppermint Crisp chocolate bar, crushed
Extra crushed Peppermint Crisp and lemon zest, for topping

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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.