Break up the brownie and press into the bottom of the tin to line it. The thickness of this layer is up to you!

Pour the caramel into a bowl and stir in the peanuts. Pour this mixture over the chocolate brownie base and spread out to evenly cover.

Pile in scoops of ice-cream and start leveling off until you reach the top of the tin.

Cover with plastic wrap and pop into the freezer until you are ready to serve.

Remove the ice-cream cake from the freezer about 10 minutes before you're going to serve it. Release the springform tin and gently press out.

Place on a cake stand and pour over the chocolate sauce until covered.

Add a layer of whipped cream and decorate with the cherries.

Eat and enjoy!!