Peanut butter ice cream cups

Cream together the peanut butter, icing sugar, butter, brown sugar and 1 teaspoon of the cream using a handheld electric whisk/standalone mixer until they form a sandy paste. You can add extra cream and mix it through if you feel the mixture is a little dry. Divide the mixture evenly between tea cups or paper cases and press it down into the base.

In a saucepan set over a medium-high heat, bring the cream just to boiling point. Remove from the heat and add the broken chocolate. Stir until the chocolate has melted and the mixture is smooth. Set aside to cool just a little before pouring over the peanut butter sand. To serve, top with a scoop of HB Hazelbrook Big Bite Chocolate Flavour ice cream.

To save time use shop bought chocolate sauce in the place of the chocolate ganache.