Simply dunk small scoops of ice cream into melted chocolate chips.

Tips for Melting Chocolate
Stir dark or milk chocolate as it melts to keep it smooth. If the cocoa butter crystals in the chocolate come in contact with any moisture during melting they may cause the chocolate to seize. For this reason, never cover chocolate when melting; moisture may get trapped inside the bowl or pot and drip back into the chocolate, causing it to seize. The same can happen if the chocolate is melted over rapidly simmering or boiling water, which causes steam. If the chocolate seizes, try stirring a teaspoon of oil for every 12 ounces of chocolate into it, but this trick may not work and the only remedy is to start over.

Melting chocolate in the microwave: For chocolate morsels, place morsels in a glass bowl and microwave on medium power at 30-second intervals, stirring between intervals. The chocolate is done when it looks shiny and stirs easily into a smooth pool.

Melting chocolate over a double boiler: You can use a conventional double boiler or a pot with a stainless steel bowl set on top. Fill bottom pot with a few inches of water and bring to a very gentle simmer. The water should not touch the bottom of the bowl or upper pot or the chocolate might scorch. Stir frequently until the chocolate melts completely and is very smooth.