Ice Cream Cake from Nigella Lawson Recipe

Ingredients

• 2 1/2 pints ice cream
• 3/4 cup honey roasted peanuts
• 1 cup swirled milk chocolate peanut butter morsels, recommended Nestle (or use chocolate chips of your choice)
• 1/4 cup swirled milk chocolate and peanut butter morsels
• 2 ounces Nestle Crunch bars, broken into shards and dusty rubble
• 150 g chocolate cookie crumbs, broken up into crumbs and rubble (1 1/2 cups)
• butterscotch sundae sauce
• chocolate syrup

Instructions

1. Let the 2 1/2 pints of ice cream soften in the refrigerator or at room temperature until they are slightly soft but not melted.
2. Line an 8-inch springform tin with clingfilm, ensuring it covers the bottom and sides with some overhang at the top for easy removal later.
3. In a bowl, combine the softened ice cream with 3/4 cup honey roasted peanuts, 150g (1 cup) of the swirled milk chocolate peanut butter morsels, and the broken 2 ounces of Nestle Crunch bars.
4. Mix in 100g (1 cup) of chocolate cookie crumbs into the ice cream mixture until well combined.
5. Spoon the ice cream mixture into the prepared springform tin and flatten the top like a cake, smoothing it out evenly.
6. Cover the top of the tin with clingfilm and place it in the freezer to firm up for several hours or until solid.
7. To serve, remove the tin from the freezer and gently unmould the cake by pulling the clingfilm away and transferring it to a plate or cake stand.
8. Sprinkle the top with the remaining 50g (1/4 cup) of chocolate peanut butter morsels and the leftover chocolate cookie crumbs.
9. Cut into slices and drizzle with butterscotch and chocolate sauces before serving. If two sauces feel like too much, simply opt for the chocolate peanut butter sauce. It’s hard to argue against that choice.