Finely chop the chopped hazelnuts and set aside.
Also chop the biscuits, then add them, together with the hazelnuts, to the melted butter (in the microwave or in a bain-marie).
Pour the mixture into the mold: if you do not have a mold for pies with a removable bottom such as mine, cover it with parchment paper, leaving it long beyond the edges, so as to pull out the tart easily, or use a cute mold, so as to bring it into table the tart with the whole mold.
Level the mixture well and mix it well with your hands, both on the bottom and on the edges.
Put in the freezer for 20 minutes, then cover the bottom surface with the nutella.
Create many balls of ice cream, place them on a sheet of parchment paper and let them cool in the freezer for at least 20 minutes, then place them on top of the nutella until the whole surface of the tart is full.
Put the tart back in the freezer for at least another 30 minutes or until it is ready to be served.
Before serving, decorate the ice cream tart with nutella and chopped hazelnuts (or whatever you like) and serve!
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