Choconut Ice Cream Dessert

Roast the hazelnuts in a frying pan (without oil) until they brown a little and smell lovely and toasty. Tip them out and let them cool a little, then chop finely.

In the still warm frying pan, cook the maple syrup for five minutes until it thickens and turns a deep golden colour.

Stir in the chopped hazelnuts and a pinch of salt then pour the mixture in a thin layer onto a baking tray lined with paper. When it’s completely cool and hard, break into shards.

Divide the Alpro Hazelnut Chocolate Ice cream between four glasses or dessert bowls, decorate with the hazelnut praline pieces and chocolate sprinkles. Doubly nutty, decadently delicious!