Serves 4-6

For the ice cream:

250g Lancewood cream cheese, at room temperature

500g Lancewood double cream vanilla yoghurt

1 tin condensed milk

250ml cream, whipped

For the praline:

250g Huletts white sugar

75g Huletts golden syrup

45ml water

170g roasted salted peanuts

Chocolate sauce:

250ml cream

2 Tbs smooth peanut butter

100g dark chocolate, chopped

Whisk together the cream cheese, yoghurt and condensed milk until smooth, then fold in the cream and transfer to a freezer safe bowl. Freeze for at least 4 hours or until completely frozen

Place sugar, syrup and water into a pan, then stir over low heat until the sugar is dissolved.

Bring to the boil and simmer for about 20 minutes until the caramel darkens.

Scatter the peanuts onto a greased tray, then pour the caramel over the nuts.

Leave to cool completely until set.

Once cooled, break and crush into smaller pieces.

To make the sauce, heat cream, then whisk in the peanut butter and chocolate until melted.

To serve the sundaes, scoop froyo into serving jars, then drizzle on the sauce and top with the crunchy nuts.