Nectarine, coconut and rum ice-cream cake

Grease and line a 20cm-diameter springform cake tin and set aside until needed. Place the peanuts and ginger biscuits in a blender, and blitz to a fine crumb. Mix the melted butter into the peanuts and biscuit crumbs in a medium-sized bowl. Press the crumb mixture into the base of the prepared springform cake tin and refrigerate until needed.

Using a blender, blitz the 6 nectarines, coconut and condensed milks, vanilla essence, the salt and white rum until smooth, about 1 minute. Transfer the nectarine mixture to a large bowl and fold in the whipped cream.

Place the mixture in the freezer to chill, about 1 hour, before churning in an ice cream maker, according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze to firm up, about 4 hours. If an ice cream maker is not available, place the mixture in a freezer-proof bowl and freeze, about 2 – 3 hours. Just before frozen (it will be thick, but almost liquid), beat with an electric mixer until smooth and fluffy. Now fold in the cake mix fruit and nut brittle until well incorporated.

Remove the nut and biscuit base from the fridge, then pour in the nectarine ice cream. Return to the freezer, about 2 hours. Remove the ice cream from the freezer, sprinkle over the extra nut brittle and freeze until completely frozen, 6 – 8 hours or overnight. About 10 minutes before serving, put the dark chocolate and canola oil in a medium-sized, plastic, microwave-proof bowl and melt in the microwave, in 30 second bursts, stirring every 30 seconds, until the chocolate has melted.

Remove the ice cream cake from the freezer 10 minutes before serving to allow it to soften a bit. Top with the extra nectarine wedges and drizzle with the melted dark chocolate.