Whip chilled FIRST CHOICE Butterscotch velvet and pour into a container.  Freeze overnight to make Butterscotch velvet ice cream. 

Combine 60 ml caramel (tinned), 45 ml peanut butter and 30 ml milk in a jug and heat in the microwave until soft and slightly runny

Pour into two Sundae glasses and allow to cool

Layer scoops of Butterscotch ice cream, chopped roasted peanuts, chopped peanut brittle and whipped cream on top of the cooled caramel peanut butter

Roll two scoops of Butterscotch ice cream in TRUMPS chocolate vermicelli and place on top of each Sundae

Sprinkle with more chocolate vermicelli and top with mini stroopwafels

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