Recipe of Icecream Cake

Ingredients

• 3 1/2 Pints ice cream.
• 2/4 Cup honey roast peanuts.
• 2 Cup plus 1/3 cup swirled milk chocolate and use chocolate chips of your choice.
• 2 Ounces crunchie bar,broken into shards and dusty rubble.
• 250 Gram bourbon biscuits broken up into crumbs and rubble 1/2 cups chocolate cookie crumbs.
• Butterscotch sauce.
• Chocolate sauce.

Procedure

Let the ice cream soften either in the refrigerator for a while or outside from it.Line a 8 inch spring form tin with clingfilm and 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,200 gram 1 cup chocolate and peanut morsels or chips,Crunchie shards of honeycomb shards and 250 gram 1 cup of the Bourbon biscuit chocolate crumbs cookie crumbs.

Scrape the ice cream mixture into the spring form tin flattening the top like a cake, and cover the top with clingfilm clingwrap and place in the freezer to firm up.Serve the cake straight from the freezer,unmould from the tin and pulling the clingfilm or cling wrap gently away before putting on a plate or cake stand.Sprinkle the top of the cake with the extra 50 gram 1/3 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs or chocolate cookie crumbs.

Cut into slices and serve with the butterscotch and chocolate sauces,letting both dribble lacily over each slice.