1.Grease and line a 22cm round springform pan with freezer film or baking paper.
2.Process half the biscuits in a food processor until fine crumbs; stir in the melted butter. Press the mixture over the base of the prepared pan; refrigerate while preparing filling.
3.Combine the peppermint chocolate and the chocolate ice-cream in a large bowl; spread over prepared base. Freeze for 30 minutes or until slightly firm.
4.Combine the Peppermint Crisps and vanilla ice-cream in a large, clean bowl; spread over the chocolate ice-cream layer. Cover with freezer film and then freeze overnight.
5.To serve, remove the cake from the pan and transfer to a serving board or platter.
6.Squeeze a little Ice Magic onto the back of one Mint Slice biscuit, position on side of cake and hold until it is set. Repeat with biscuits and Ice Magic all the way around side of cake. Top with fresh mint leaves and serve immediately.
Suitable to freeze.Note