Chocolate Peanut Butter Ice Cream Crumble

Ingredients

1 1/2 cups flour

1 cup oats

3/4 cup brown sugar

125mls oil

Ice Cream

3 cups whipping cream

2/3cup icing sugar

200g peanut butter

1/3 cup cocoa

Fudge Ripple

1/2 cup sugar

1/3 cup golden syrup

1/2 cup water

6 tbsps cocoa

Method

For the base, mix together all the ingredients. Press 2/3 into a pan, place the rest of the crumbs on a baking tray, and bake for 15-20 mins.

To make the ice cream, whisk the peanut butter and cocoa with 3/4 cup of cream until smooth. Whisk the rest of the cream and sugar until it forms soft peaks, then fold in the peanut butter mixture.

For the fudge ripple, whisk all the ingredients in a saucepan over medium heat until it bubbles at the edges. Bring to the boil and simmer for 2 mins, still whisking. Remove from heat and chill completely before using.

To assemble the ice cream crumble, pour the ice cream mixture onto the base, and swirl in 3/4 of the fudge ripple sauce. Sprinkle over the crumble and drizzle with the  remaining sauce. Freeze.

Remove from the freezer 10 mins before serving.

* 15 servings