Ice cream cake

Ingredients:-

1.5 litres vanilla ice cream
100 grams honey roast peanuts
200 grams peanut butter morsels (or nestle swirled milk chocolate or chocolate chips of your choice)
1x40 grams crunchie bar (broken into shards and dusty rubble)
150 grams bourbon biscuits (broken up into crumbs and rubble)
1 batch chocolate sauce (see flourless chocolate brownies with hot chocolate sauce for recipe)
1 batch butterscotch sauce (see butterscotch fruit fondue for recipe)

Method

1. Let the ice cream soften in the fridge for a while, or out in the kitchen.

2. Line a 20cm/ 8 inch springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.

3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/ 1 cup chocolate and peanut butter morsels or chocolate chips, crunchie bar shards and 100g/ 1 cup of the bourbon biscuts crumbs.

4. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.

5. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.

6. Sprinkle the top of the cake with the extra 50g/ 1/4 cup of chocolate and peanut butter morsels or chocolate chips, and the remaining bourbon biscuits crumbs.

7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two 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.