Just want to apologize for the amount of cream I give a rough. I have a Bazaar cream from the fridge, I took them spoons, I cooked the dessert at the cottage, and the scales stayed home, so allow variation +/- 50 g. so, the cream (300-350 g) is heated but not boil, break the chocolate and fill it with hot cream, stir until smooth

Put mixture into refrigerator to cool and harden

Then whisk the cream, gradually adding the condensed milk with cocoa

The container for freeze covered with cling film, it is necessary in order for ice cream and then gently pull to release from the foil and cut into beautiful slices a La carte. The container I was meant for guests, and myself, I made ice cream in silicone molds. Put chocolate into a container or molds, filling them halfway

The nuts will fit, of course, any, but almond is especially delicious! I have such a motley company from almonds, cashews, walnuts and pine nuts. Nuts chop with a knife and sprinkle them on chocolate ice cream freezing

Coconut cream, how to make them I told yesterday here in this recipe http://www.povarenok .ru/recipes/show/659 73/?cid=2764422 mix with plain cream (100 g) and put in the freezer for an hour and a half, the mixture should freeze. Then add to the coconut and condensed milk. Further penetration of mass in a blender until smooth, I have a lot of increased in volume in 2 times, the consistency was like a thick cream. Pour over the frozen chocolate layer and nuts, put in freezer, wait 4-5 hours and enjoy a delicious chocolate-coconut dessert!!!