Ice Cream Cake Recipe

Directions:

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.
8. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce.
9. It's hard to find an argument against it.