Prep: 10 mins | Freeze: 4 hr | Serves: 8
- Place ice-cream in a large mixing bowl. Add apricots, liqueur and pistachios and mix well.
- Spoon into a 6-cup capacity bowl lined with plastic wrap and place in the freezer for at least 4 hours, preferably overnight.
- Chocolate fudge sauce: Place chocolate in a medium saucepan and cook over low heat until melted. Gradually add cream and stir to combine. Leave to cool for 10 minutes before serving.
- Serve ice-cream pudding cut into wedges with chocolate sauce.
Note: If chocolate sauce goes too hard, melt it on low heat in the microwave or on the stove-top.