The chunkiest crunchiest Divine chilled pud from Linda Collister.

An easy rich and crunchy ice-cream that can be made without a machine.

Serve with plenty of hot chocolate sauce.

For 4 to 6

85g wholemeal breadcrumbs (use a processor)
85g light muscovado sugar
100g bar Divine Hazelnut Milk Chocolate 
300ml double cream, well-chilled  

Set the oven at 200C, 400F, Gas 6. Mix the breadcrumbs with the sugar and spread over the base of a lightly oiled baking tin. Bake in the oven stirring frequently for about 10 to 15 minutes until the mixture looks a dark golden brown. Leave to cool. Meanwhile finely chop the bar of chocolate (by hand or use a processor). Whip the cream until it stands in soft peaks then fold in the crunchy breadcrumb mixture and the chopped chocolate. Spoon into a freezer container and freeze until firm.