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

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.