Line 3-qt. freezerproof bowl with plastic wrap; set aside. Chop half the chocolate. Add to ice cream, nuts and apricots in separate bowl; mix well. Spoon into lined bowl; press firmly into bowl. Smooth top; cover with foil. Freeze overnight.
Place wire rack over rimmed baking sheet. Remove foil from ice cream; invert onto rack. Remove bowl and plastic wrap.
Melt remaining chocolate as directed on package; pour over ice cream. Spread to evenly cover ice cream. Transfer to freezerproof serving plate; freeze 30 min. or until chocolate is firm.
Sprinkle with powdered sugar just before serving.
Prepare using your favorite flavor of ice cream, such as vanilla.
Ice cream mixture can be frozen in prepared bowl up to 2 weeks before drizzling with melted chocolate and continuing as directed.
After pouring melted chocolate over unmolded ice cream, run tines of fork through chocolate to make decorative design. Freeze and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.