- 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.