Ice Cream Fudge - cooking recipe

Ingredients

2 lb. light or dark bulk chocolate (not imitation)
1 pt. vanilla or butter pecan ice cream
1/2 c. chopped nuts (optional)

Preparation

Melt chocolate over lowest heat.
The microwave works well at 50% power.
Add ice cream by small spoonfuls, beating with spoon after each addition.
Add nuts, if desired.
Remove from heat. Spoon in buttered 9 x 13-inch pan.
Refrigerate until set, about 1 1/2 hours.
Keep in cool place.
When chilled, this fudge can be rolled into balls and rolled in ground nuts.
You may want to eliminate the nuts in the fudge then.