Step 1

Let the ice cream soften, either in the refrigerator for a while or out in the kitchen.

Step 2

Line a 20cm springform tin with cling film, both in the bottom and sides of the tin so that you have some overhang at the top.

Step 3

Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g of the chocolate and peanut morsels or chocolate chips, the Crunchie shards and 100g of the Bourbon biscuit crumbs.

Step 4

Scrape the ice cream mixture into the springform tin, flattening the top like a cake, and cover the top with cling film. Place in the freezer to firm up.

Step 5

Serve the cake straight from the freezer. Un-mould from the tin and pull the cling film gently away before putting on a plate or cake stand.

Step 6

Sprinkle the top of the cake with the remaining chocolate and peanut morsels or chocolate chips, and the remaining Bourbon biscuit crumbs.

Step 7

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

©foodnetwork