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Ingredients
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Ice Cream & Base
Butterscotch Sauce
Toppings
Optional Garnish
Method
Ice Cream & Base
Chill bowl and whip cream
Place a small metal bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl, add the granulated sugar and vanilla extract, then whip to soft peaks (about 1–2 minutes on medium speed). Set whipped cream in the refrigerator until assembly.
Butterscotch Sauce
Make the butterscotch sauce just before assembly so it is warm but not boiling: In a small saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and light corn syrup and stir continuously until the sugar is dissolved and mixture begins to bubble lightly, about 2–3 minutes.
Carefully pour the heavy cream into the pan in a thin stream while stirring. Continue to cook, stirring constantly, until the sauce is smooth and slightly thickened (about 1–2 minutes). Remove from heat, stir in a pinch of fine sea salt, and let cool for 2–3 minutes. Keep warm.
Toppings
Toast the Spanish peanuts (if not already toasted): In a small dry skillet over medium heat, add the peanuts and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool slightly.
Roughly chop half the peanuts and leave the rest whole for texture contrast. Reserve about 1 tablespoon of chopped peanuts for garnish.
If using chocolate shavings, shave or chop the chocolate into small pieces and set aside.
Assembly
Spoon 1–2 tablespoons of warm butterscotch sauce over the three scoops of vanilla ice cream, letting some run down the sides.
Scatter a generous pinch (about 2 tablespoons) of the chopped toasted Spanish peanuts over the sauce and ice cream. Add a few whole peanuts for crunch and visual appeal.
Top with a dollop (about 2 tablespoons) of the chilled whipped cream.
Drizzle another tablespoon of warm butterscotch sauce over the whipped cream, then sprinkle the reserved chopped peanuts and the chocolate shavings (if using) on top.
Finish with a light pinch of sea salt (optional) and place a maraschino cherry on the peak of the whipped cream.
Serve immediately with a long spoon.