- 1 cup chopped nuts, such as hazelnuts
- 1 cup chocolate hazelnut spread (recommended: Nutella)
- 2 pints rum raisin ice cream
- 12 soft fig cake cookies, sliced (recommended: Fig Newtons)
- Whipped cream, canister
Toast nuts over low heat in a small pan. Warm the chocolate hazelnut spread in the microwave on high until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts, and chocolate hazelnut sauce. Garnish with a twist of whipped cream from a canister.
Recipe courtesy of Rachael Ray