Nut butter fudge ice cream:
For the nut butter fudge ice cream, bring the milk, 650ml of the cream and half the nut butter to a slow simmer over medium-high heat, gently whisking to incorporate the nut butter.

Whisk the yolks and sugar in a bowl until pale and fluffy. While whisking constantly, slowly pour the hot cream mixture into the bowl until everything is combined.

Return the mixture to the saucepan, stirring continuously until the mixture thickly coats the back of a wooden spoon – it should take about 5 minutes. Transfer the mixture to a bowl and whisk occasionally until cooled to room temperature. Refrigerate to chill.

Combine the remaining cream, nut butter and honey in a saucepan and bring to a boil. Remove from the heat, add the NOMU Decadent Hot Chocolate and stir to melt the chocolate in the heat of the mixture. When fully combined, set aside to cool to room temperature.

Churn the chilled cream mixture in an ice cream machine, then layer into a container, adding spoonfuls of the chocolate mixture between the layers. Freeze until firm.

Makes just over 1 liter of ice cream.

Chocolate chip waffles:
Mix all the wet ingredients together and then add 2 x sachets of Pancake and Waffle dry mix. Mix with a whisk until smooth and well combined and then add the chopped chocolate to the batter.

Grease a waffle machine well. Pour some batter into the waffle maker and cook until golden brown and crispy on both sides (we used a 10.5 x 10.5 cm standard double waffle maker).

Makes 10-12 waffles

Chocolate sauce:
Place the cream and NOMU Decadent Hot Chocolate in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, remove from heat and cool until it has a thick and creamy consistency.

Serve the waffles hot with a scoop of nut butter fudge ice cream and a drizzle of chocolate sauce. Top with sliced banana and roasted peanuts and enjoy!