Method

• 1.
  Grease a 22.5cm springform cake pan and line the base with baking paper. Using 3 long pieces of baking paper and, greasing between each layer, line the side of the pan, ensuring paper extends 3cm above the pan
• 2.
  Place the biscuits in a food processor and pulse until a fine crumb. Add the peanut butter and pulse until combined. Press the crumb mixture into the base of the prepared pan and use a spoon to flatten. Chill until needed (optional).
• 3.
  Combine the cocoa with ⅓ cup (80ml) hot water in the bowl of a stand mixer to form a paste (alternatively use a large bowl with hand beaters).
• 4.
  Add a little condensed milk to loosen paste, then add remaining condensed milk and stir to combine (this will cool the mixture).
• 5.
  Add 500ml cream and, using whisk attachment, whisk until soft peaks form. Pour into the cake pan and smooth the top with a spatula or spoon. Tap on work surface to release any air bubbles and freeze for 2 hours or until firm.
• 6.
  Combine dulce de leche, 500ml cream and 1 tsp salt flakes in the cleaned bowl of the stand mixer and whisk until soft peaks form.
• 7.
  Scatter 75g peanuts over the top of the chocolate ice cream layer, then pour over caramel layer and smooth the top with a spatula or spoon. Freeze for a further 5 hours or overnight.
• 8.
  To make the ganache, place remaining 200ml cream in a saucepan over medium heat. Bring to just below a simmer, then pour over the chopped chocolate in a heatproof bowl. Set aside for 5 minutes, then stir until smooth. Stand at room temperature until ready to serve.
• 9.
  Release ice cream cake from pan, then remove baking paper and smooth sides with a spatula. Place on a serving tray and spread over the ganache. Top with remaining 75g peanuts and scatter with salt flakes. Serve immediately.