Start by taking the Vanilla Ice Cream (250 gram) and Chocolate Ice Cream (250 gram) out of the freezer, and letting them sit on the counter until they soften up.
Meanwhile, process Digestive Biscuit (80 gram) in a food processor.
Melt the Unsalted Butter (1/4 cup) and pour it into the processed cookies. Stir it in well.
Press the mixture on the buttom of a plumcake pan lined with plastic wrap. Put in freezer for 20 minutes. Save about 2 tablespoon of the cookie crumble to use later.
Next, take the vanilla ice cream and cream it by stirring it with a spoon.
Then, spread it onto the cookie crust. Put in the freezer for about 1 hour.
Once the vanilla ice cream is pretty solid, go on and put the Dark Chocolate (50 gram) into a bowl and melt it in your microwave. Spread evenly onto vanilla ice cream and freeze for about 10 minutes.
Next up, soften up the chocolate ice cream and spread on top of the dark chocolate. Sprinkle with reserved 2 tablespoons of cookie crumble and Chopped Nuts (to taste) and freeze 2 hours.