To be frank, you can choose different biscuits, different nuts and nobbly bits to mix in with the ice cream and butter cream cake crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved.

Sorry, but that’s just how it is. For US cup measures, use the toggle at the top of the ingredients list. I don’t think a cook’s job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves no more than a bit of stirring. You must, though, serve a warm sauce with it — the crowning glory — and I’ve certainly given you options below. Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado. 8 inch springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.

1 cup of the Bourbon biscuits crumbs. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. Let the ice cream soften either in the fridge for a while, or out in the kitchen. It goes together in about 5 minutes and wows guests every time.

Bought ice cream cakes are expensive and don’t even come close to tasting this good. Frankly I didn’t expect much of this recipe, I don’t even like sweet peanuts. I even dare to warn my husband about my reservation. When I gave it a taste before I put it in the fridge, oh boy was I surprised! Made this for a Dinner Party! I also used chocolate covered raisins, instead of the peanut butter chips. This recipe is unbelievably simple and easy to make and prepare.