Place ice cream in a very large bowl. Let stand at room temperate until soft enough to stir, about 20 to 30 minutes.
Place chocolate in a small microwave safe bowl. Cook on medium for 1 to 11/2 minutes or until just melted, stirring every 30 seconds. Stir melted chocolate and vanilla bean paste into softened ice cream. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with candies; gently swirl in with a spoon. Cover and freeze until firm, about 3 to 4 hours. Makes 10 servings.