1.5 litres Killinchy Gold Gold Rock Hokey Pokey ice cream
100g honey roasted peanuts
150g dark chocolate chips plus 50g for the topping
1 Crunchie bar broken into shards
100g Arnotts Creamy Chocolate biscuits broken up into crumbs and rubble plus 50g for the topping
Chocolate Sauce
Caramel Sauce
Method
Let the ice cream soften either in the fridge or on the kitchen bench.
Line a 20cm spring form tin with glad wrap, both the bottom and the sides so you have some overhang at the top.
Empty the slightly softened ice cream into a bowl and mix in the peanuts, 100g chocolate chips, Crunchie bar shards and 100g of the Creamy Chocolate biscuit crumbs.
Scrape the ice cream mixture into the spring form tin, flattening the top like a cake. Cover the top with glad wrap and place in the freezer to set overnight.
Serve the cake straight from the freezer. Remove the pie from the tin and carefully pull the glad wrap away before putting on a plate.
Sprinkle the top with the extra 50g of chocolate chips and the 50g of biscuit crumbs.
Cut into slices and drizzle with the caramel and chocolate sauces over the top.
