1. Line a loaf tin with clear film. 2. Break 150 gms of the chocolate into a bowl. 3. Place over a pan of hot water. 4. Stir until melted. 5. Use two-thirds of the chocolate to brush inside the tin. 6. Chill in the fridge. 7. Reserve the remaining chocolate. 8. Remove ice-cream from the freezer. 9. Allow it to soften for 5 minutes. 10. Roughly chop 50gms of unmelted plain chocolate and all the white chocolate. 11. Beat ice-cream until smooth but still frozen. 12. Stir cake crumbs into ice-cream with the chopped chocolate. 13. Spoon into the lined tin until firm. 14. Re-melt the reserved chocolate. 15. Brush over the top surface of the ice-cream. 16. Freeze again. 17. Unmould and serve in slices.
