Ice Cream Cake From Nigella Lawson

• 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

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.

pints ice cream, honey, milk chocolate peanut butter, peanut butter, dusty, chocolate cookie crumbs, sundae sauce, chocolate syrup

Taken from www.food.com/recipe/ice-cream-cake-from-nigella-lawson-505024 (may not work)