2½ pints ice cream
¾ cup honey roast peanuts
1 cup plus ¼ cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150g Bourbon biscuits broken up into crumbs and rubble/1½ cups chocolate cookie crumbs
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen. Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs. Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up. Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand. Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.