Frozen Chocolate Pudding
Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.
Use a potato masher or large spoon to stir together the chocolate ice cream with the almonds, apricots and chocolate chunks until everything is mixed well. Spoon ice cream into bowl; spread level. Fold plastic wrap over ice cream to cover. Freeze overnight, or up to 2 weeks.
1 day before serving: Invert bombe onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Once the shell begins to form, run a fork over the outside of the shell starting from the top of the dome down, and repeat along the entire outer coating to make decorative lines all around the bombe. Transfer to serving plate. Freeze until serving.