Preparation: 15 min Cooking time: 2 min Servings: 8 Ingredients For the sandwiches: * 16 storebought breakfast cookies * 8 scoops vanilla icecream Chocolate frosting: * 250 g dark chocolate * 50 g cocoa butter(optional) * 100 g chopped hazelnuts Directions 1. Take a couple of cookies, and place a scoop of ice cream between them. Press to form the sandwich. Alternatively, press the ice cream mixture into a parchment paper lined plastic container. Cover and freeze the ice cream until set. Remove the ice cream from the plastic storage container and using a a round cookie cutter cut into 8 circles, about the size of the cookies 2. Keep the ice cream sandwiches in the freezer, so they are perfectly frozen before dipping them in chocolate sauce 3. Prepare two bowls: fill one with chopped hazelnuts, and in the other one melt chopped chocolate and cocoa butter 4. When chocolate is fully melted, let it cool to room temperature (about 10 minutes) 5. Dip sandwiches (one at a time) in chocolate halfway, drain excess, and before chocolate sets dip the sandwich in the bowl with chopped hazelnuts. Put the sandwiches back in the freezer until chocolate hardens (10 minutes) 6. Serve inmediately, or keep icecream sandwiches in the freezer until consumption, wrapped in waxed paper or plastic wrap so they do not absorb any odors Notes: * Cocoa butter is only intended to make chocolate more fluid. You might use coconut oil instead, or just plain chocolate. You might keep remaining chocolate sauce on the fridge inside an airtight container, and melt again in the microwave when you intend to use it.