- 30 butter biscuits
- 40 g unsalted Anchor butter
In a food processor, break the butter biscuits and blend until fine crumbs are obtained. Melt the Anchor butter and combine to the mixture of butter biscuits.
Scoop the mixture in a round tart pan, press to smooth both on the bottom of the pan and the edges to form the crust of the tart.
Freeze for 10 minutes.
Spread the Tip Top Peaches & Cream Ice cream all over the crust.
Slice the Rhodes Peaches halves to add as toppings.
When ready to serve, remove from freezer, slice and enjoy!