Ginger nut ice cream sandwich
- Toast the hazelnuts in a hot, dry pan until aromatic and tip onto a plate to cool. Once cool, roughly chop the nuts into chunks and spread across the plate.
- Tip the chocolate into a heatproof bowl and heat in the microwave for 20 second blasts, stirring in between until the chocolate has melted completely.
- Sandwich the ice cream scoops between the ginger nuts and push down to let the ice cream reach the edges. Roll the exposed ice cream edges over the chopped nuts to coat, then drizzle over the melted chocolate. Serve immediately.