1. COMBINE the ice cream and half the Crunchie. Spoon 1 tablespoon amounts onto baking paper lined trays and freeze until firmer. Shape into balls, toss in remaining chocolate and place a pop stick in each. Return to freezer until firm.
2. GENTLY melt the chocolate and copha over simmering water then cool slightly.
3. WORKING quickly dip each of the ice cream balls into the chocolate to coat then allow the excess to run off before placing back onto the tray, before the chocolate sets sprinkle each with extra chopped Crunchie. Return to the freezer immediately and store there until required.