2 litre vanilla ice cream

1/2 box Romany Creams

1/4 to 1/2 tin caramel treat

1 packet choc nuts (100 g)

Peanut brittle

Method:

Melt ice cream.

Cut Romany Creams in quarters.

Crush choc nuts and peanut brittle slightly.

Add everything into the ice cream and mix.

Pour into a mould and freeze well.

Turn over before serving and drizzle chocolate.