Prep 30 mins
Cook 4 hrs
The biggest thing that sets this apart from the others, is the addition of honey roasted peanuts. However, you can sort of turn it in a dumping grounds for whatever sweets you like! From Nigella Express.
- 2 1⁄2 pints ice cream
- 3⁄4 cup honey roasted peanuts
- 1 cup Nestle milk chocolate and peanut butter swirled morsels (recommended ( Nestle) or 1 cup chocolate chips, of your choice (recommended ( Nestle)
- 1⁄4 cup peanut butter and milk chocolate chips (of your choice, recommended ( Nestle) or 1⁄4 cup chocolate chips (of your choice, recommended ( Nestle)
- 2 ounces Crunch bars, broken into shards and dusty rubble (recommended ( Nestle Crunch)
- 150 g bourbon biscuits, broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
- butterscotch sundae sauce
- chocolate syrup
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice.
- If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce.
- It's hard to find an argument against it.