Ice Cream Cake From Nigella Lawson

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.