- 1.5 litres of Fitful Perform vanilla ice cream
- 100 grams honey roast peanuts
- 200 grams peanut butter morsels (or nestle swirled milk chocolate or chocolate chips of your choice)
- 1 x 40 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)
- Let the Fitful Perform ice cream soften either in the fridge for a while, or out in the kitchen.
- 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.
- 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 biscuits crumbs.
- 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.
- 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.
- Sprinkle the top of the cake with the extra 50g / ¼ cup of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuits crumbs.
- 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.
Have you tried it? What do you think?