Rocky Road Ice-Cream Bombe

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For the ice-cream:
1l vanilla ice-cream, softened
250ml ready-made custard
100g toasted pecan nuts, roughly chopped
100g milk chocolate chips
75g mini marshmallows
½ packet chocolate sandwich biscuits, filling removed and roughly broken
For the base:
½ packet chocolate sandwich biscuits, filling removed, ground to crumbs
55g unsalted butter, melted
To serve:
75g milk chocolate, gently melted OR “crackin'” hard setting chocolate ice-cream sauce
Sprinkles of choice

Line a 2l pudding bowl with a few layers of clingfilm, set aside.
In a large bowl, mix together softened ice-cream with custard until mostly mixed. Add the pecans, chocolate chips, marshmallows and broken cookies and fold in to mixture. Pour ice-cream mixture into prepared bowl and freeze for at least 3 hours to set.
For the base, mix together biscuit crumbs with melted butter. Spread over the top of the set pudding and press down with the back of a spoon or spatula. Cover pudding and return to freezer for about 10 minutes to set. (Tip: At this stage, you can leave it frozen for up to 3 weeks before turning out and decorating to serve.)
To serve, turn pudding out of bowl and peel away clingfilm. Pour melted chocolate or chocolate sauce over the top and decorate with sprinkles while chocolate is still slightly wet.
Will keep for up to 3 weeks in the freezer.