Chocolate Hazelnut Ice Cream Bars

Make It

1. Line a 20 cm square pan with baking paper, leaving enough hanging over the sides to lift out the bars.
2. Spread the chocolate ice cream evenly across the bottom of the pan. Freeze for 30 minutes, until firm.
3. Drizzle the Hazelnut Syrup over the chocolate ice cream in thin ribbons rather than one solid layer.
4. Scatter the toasted hazelnuts and a small pinch of salt over the syrup.
5. Carefully spread the softened vanilla ice cream over the hazelnut layer.
6. Cover and freeze for at least 6 hours, preferably overnight.
7. Lift the frozen slab from the pan and cut it into eight bars using a large knife warmed under hot water.
8. Serve immediately or store the bars individually wrapped in the freezer.