Chocolate Cookie Crust

• 1½ cups crushed chocolate sandwich cookies
• 4 tbsp unsalted butter, melted

Frangelico Ice cream

• 1 cup heavy cream
• 1 cup half & half
• ½ cup sugar
• 4 egg yolks
• 2 tsp vanilla bean paste
• 5 tbsp Frangelico

Nutella Ganache

• ½ cup heavy cream
• ¾ cup dark chocolate chips
• 4 tbsp chocolate-hazelnut spread (Nutella suggested)
• 1 tbsp light corn syrup

For Assembly

• 8 tbsp nutella
• ½ cup roasted hazelnuts, chopped
• sea salt to sprinkle

Make Ice Cream

1. Bring cream, half & half, and sugar to just scant a boil
2. In a separate bowl, whisk egg yolks with vanilla. Start to drizzle in hot cream mixture, whisking constantly until about half of the cream is tempered into the egg yolks
3. Add back to the pot with remaining cream and cook over low heat till thickened, 1-2 minutes
4. Strain, add Frangelico, then cool to room temperature. Transfer to the refrigerator and chill at least 4 hours, stirring every so often
5. Add to ice cream machine and process according to manufacturer’s instructions. Freeze until firm, 2-3 hours

Make Crust

1. Preheat oven to 350º
2. Mix melted butter with crumbs
3. Fill mini pie tins with about 2 tbsp crumb mixture per tin. Press against bottom and up sides
4. Bake for 5 minutes, remove and let cool
5. Make Nutella Ganache
6. Bring heavy cream to a scald over medium heat. Pour over chocolate and stir to melt
7. Add nutella and corn syrup. Set aside to cool slightly

Assemble

1. Spread 1 tbsp of nutella in bottom of each pie shell
2. Place 1 scoop of ice cream on top and freeze for 15 minutes till firm
3. Spoon room temperature ganache over top of the ice cream to cover
4. Sprinkle with toasted, chopped hazelnuts and a dash of sea salt