Preparation
Line a 15cm x 20cm baking tray with baking paper, remove the ice cream from the freezer and scoop out half of the tub into a bowl. Break the chocolate into a heatproof bowl and set over a pan of simmering water. Heat until nearly all the pieces have broken down (about 8 minutes). Remove from the heat and stir to melt completely. Set aside and allow to cool for 2-3 minutes.
The ice cream should have started to thaw. Mix with a wooden spoon to loosen, then carefully stir the ice cream into the chocolate. The chocolate might start to harden in places, but don’t worry. Keep stirring until the mix is completely smooth, working quickly so it doesn’t start to seize. Pour into the prepared tin and smooth over with a hot spoon.
Transfer to the freezer for 1-2 hours until solid, then remove and set aside for 5 minutes, before lightly pressing in chopped nuts (if using) and slicing to serve.
This two-ingredient sweet treat is so easy to put together. Decorate with your favourite nuts and serve with fresh fruit for the ultimate pud.
This tasty treat will melt at room temperature. We recommend keeping it in the freezer and removing 15 mins before serving, keeping it in the fridge for this time.