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.