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Hazelnut Ice Cream

  • Yield: 2 pints


  • 1 pound chopped roasted hazelnuts
  • 2 pints vanilla ice cream, softened
  • 1/4 cup Frangelico
  • Garnish: whipped cream, powdered sugar and mint


  • In a mixing bowl, combine the hazelnuts, ice cream, and Frangelico together. Mix until fully incorporated. Spoon the mixture into a freezer safe container with a lid. Place in the freezer and allow to freeze, about 1 hour. Place a slice of the tart in the center of a plate. Drizzle with the caramel sauce. Place a scoop of the ice cream on the side of the tart. Garnish with whipped cream, powdered sugar and mint.