Ice cream cake

Ingredients:

• 1.3 liters of ice cream (different flavors)
• 3/4 cup honey-glazed roasted peanuts
• 1 cup plus 1/4 cup milk chocolate, broken into strips peanut butter (Nestlé chocolate bars with peanut butter)
• A wafer bar broken into slices and crumbs (55 g), better than Nestle Crunch
• 150g Bourbon biscuits, broken into small pieces (1.5 cups chocolate cookie crumbs)
• Caramel sauce
• Chocolate sauce
• 1 ready-made cake base

Preparation:

1. Place the ice cream in the refrigerator or leave it in the kitchen to soften a little.
   
   Line the bottom and sides of a 20cm springform pan with cling film, making sure it extends above the edges.
   
   Divide a small amount of softened ice cream among bowls and mix with peanuts, 150g (1 cup) chocolate peanut chunks or chips, wafer bar pieces and crumbs from 100g (1 cup) Bourbon biscuits (or chocolate chip cookies).
2. Layer the ice cream in colored layers on the prepared base, smooth the surface and edges, and cover with plastic wrap. Freeze until the cake hardens.
   
   Serve the cake straight from the freezer, removing it from the pan by gently pulling the film off the pan and then transferring it to a plate or cake stand.
   
   Sprinkle the top of the cake with another 50g (1/4 cup) chocolate peanut chunks or chips and the remaining Bourbon cookie crumbs.
3. Slice the cake into individual pieces for each guest, drizzling caramel and chocolate sauces over the edges so they drape beautifully. If two sauces seem too much, try chocolate peanut sauce. I think it'll be a no-brainer.