Line a small, shallow dish (like a plate or a cake pan) with parchment paper. Set aside.

Heat a sauce pan over medium high heat (get it HOT) and add in the quinoa. Toast for about 2-4 minutes, stirring frequently so it does not burn. The quinoa should start to make popping sounds as it cooks, like popcorn!

In a separate bowl, mix together the quinoa and melted chocolate. Spread it on top of the shallow dish and freeze for 45 mins - 1 hour.

Meanwhile, remove your ice cream from the freezer and allow it to soften on the counter.

Remove the hardened chocolate bar from the freezer and chop it into bite-sized pieces. This may be easier to do if you leave it on the counter at room temperature for about 10-15 minutes so it can soften.

Mix the chopped chocolate quinoa in with the ice cream. Enjoy immediately, or freeze the ice cream again if you prefer a more scoopable consistency.