Ice cream dessert with toffee snaps

Makes about 16 blocks Preparation time 30 minutes, plus freezing time

Cooking time 5 – 10 minutes

You need

• 1 packet (150 g) Oreo biscuits, crushed

• 2 tablespoons butter, melted

• ½ cup peanut butter

• ½ cup tinned caramel

• 1 cup cream

• handful of salted peanuts, roughly chopped

• 1 litre vanilla ice cream, softened

• 80 g chocolate, melted

• 16 toffees (optional)

Here’s how

1 Line a square (23 x 23 cm) baking sheet or a plastic container with a lid with baking paper or cling wrap – this will make it easier to unmould the dessert. Mix the biscuit crumbs and butter together and press the mixture down on the bottom of the prepared container to make a crust.

2 Add the peanut butter, caramel and cream to a bowl and beat the mixture until it thickens (it’s much easier with an electric mixer). Spoon the mixture onto the crust and smoothen the top. Sprinkle the peanuts on top. Freeze this layer for 30 minutes.

3 Remove the dessert from the freezer. Scoop the ice cream on top for the next layer. Use the back of a spoon to spread it into an even layer. Cover the dessert with cling wrap or a lid and freeze until hard.

4 Prepare the toffee snaps: Preheat the oven to 180° C and line a baking sheet with baking paper – the snaps are very sticky. Put 8 toffees on the paper at a time and melt them in the oven. It will only take a minute or 2 depending on the size of the toffees so make sure they don’t burn. The toffees will melt and look like brandy snaps. Remove them from the oven and set aside to cool down and harden. Repeat the process with the rest of the toffees on a new sheet of baking paper. Store the snaps in an airtight container.

5 To serve, drizzle the chocolate over the dessert and cut it into blocks with a sharp knife. Serve each block with a toffee snap.