Whisk together the caramel treat/dulce de leche and cream.
Stir together the vanilla ice cream, 1/3 of the caramel mixture and 2/3 of the peppermint crisp chocolate.
Reserve 3 tablespoons of the Peppermint crisp chocolate.
Line a standard-size loaf pan with plastic wrap then layer the ice cream, cookies and caramel. Close tightly with the plastic wrap then place in the freezer and allow to freeze for at least 4 hours.
When you are ready to serve, remove the ice cream cake from the freezer and allow to rest at room temperature for 5 minutes then remove from the plastic wrap. Place on a serving tray then pour over more caramel (optional) and the remaining peppermint crisp chocolate