I'm not a big user of Dukkah (like I am with Tahini) but when I do, I generally use it as a side to olive oil to dip bread with. Much in the same way you would with olive oil and balsamic.
However, I have used it as a crumb topping on roasted vegetables, pasta and fish (instead of using breadcrumbs).
I would be keen to see what ice-cream dipped in dukkah and then into chocolate or caramel would taste like. Imagine the texture and the salty and sweet kick you would get !!