Chocolate & caramel Ice Cream Bundt

This is a showstoppers dessert !

Ingredients:

• 8 snack-size nutty nougat caramels or snickers bars
• 900 ml double cream
• 6 peanuts cookies
• 300g light sweetened condensed milk
• 150g white cooking chocolate to decorate, optional
• 75g dark chocolate

Method:

Roughlt chop 5 of the caramels or Snickers and tip into a heatproof bowl with 300ml of cream. Place over a pan of just-simmering water and melt, stirring occasionally.Leave to cool.

Meanwhile, line a 2ltr bundt tin with clingfilm, allowing the excess to hang over the sides so that the bundt is easier to remove later.

Finely chop 2 more of the caramels and roughly chop the peanut cookies. Put the remaining cream in a bowl and whisk until thickened and soft peaks form. Gently fold the condensed milk, chopped caramels, cookies and cooled nougat cream into the whipped cream.

Pour into the tin, then tap it on a surface a few times to level the cream and remove any bubbles. Cover with clingfilm and freeze overnight.

About 25 minutes before serving, make the chocolate decoration, if using. Melt the white chocolate, then pour onto a metal baking tray spread to an even layer about 2mm thick. Chill for 15 minutes until just set. Run a vegetable peeler over the surface to make a thick curls.

Melt dark chocolate, then cool until slightly thickened. Roughly chop the remaining caramel or Snickers. Use the clingfilm to help remove the bundt from the tin, then turn out onto a serving plate and remove the film. Drizzle over most of the melted chocolate so that it drips down the sides. Top with the white chocolate curls (if using), chopped caramel and the remaining melted chocolate.

Serve immediately