To make the magic shell, place the chocolate chips and shortening into a microwave safe bowl. Microwave in 30 seconds intervals, stirring after each, until fully melted.
Microwave the carmel in 30 second intervals until warmed (not hot!) and softened. Pour over the top of the ice cream and spread to the edges. Sprinkle with chopped pecans and place in freezer until solid.
Line a 9x9 pan with parchment paper. Scoop the ice cream into the pan and use an offset spatula to evenly spread it to the edges.