Line the base and sides of a large loaf pan (21cm x 11cm) with plastic wrap allowing 10 cm overhang on each side. Scatter ½ of the meringues over the base of the prepared loaf pan.
Place Bulla Vanilla Ice Cream in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Fold the blackberries through the ice cream.
Spoon half of the blackberry ice cream over the meringues and press the ice cream into the base and corners; smooth the top with a flat knife. Top with remaining meringues. Repeat with remaining ice cream and berry mixture.
Fold overhanging plastic wrap tightly over ice cream and place in freezer overnight. In a medium saucepan over low heat, bring Bulla Thickened Cream just to a boil; remove from heat. Add chocolate and let stand for 1 to 2 minutes. Stir until chocolate is melted and mixture is smooth and glossy.
Remove ice cream from freezer, invert onto serving plate and remove plastic wrap. Top with extra berries and drizzle over chocolate sauce, serve.