A chilling thrilling treat!
Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer).
Pour syrup over popped popcorn; stir to coat.
Add chocolate pieces and nuts; stir just to mix.
Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly.
In each pan, cut 12 rectangles.
Cut each pint of ice cream into 6 slices.
Sandwich ice cream between two popcorn rectangles.
Recipe compliments of The Popcorn Board