Photo: Pete Cassidy
Remove the ice cream from the freezer to soften for 10 minutes. Scoop into a mixing bowl. Add the peanut butter, caramel and honey roast peanuts and swirl the mixture together as quickly as possible so it doesn’t melt too much. Pack back into the ice cream container and freeze until firm – at least 4 hours or overnight.
Serve scooped into ice cream cones, drizzled with extra caramel and topped with more peanuts, if you like.