- 1 pint (2 cups) heavy whipping cream
- 1 13.4-ounce can sweetened condensed milk
- 1/2 cup chocolate hazelnut spread
- 1 1/2 cups crushed chocolate cookies
In a stand mixer, whip the heavy cream until it forms soft peaks, about 4 minutes. Turn off the mixer, add the sweetened condensed milk and chocolate hazelnut spread, and mix until fully combined. Add in the cookie and stir to combine. Pour mixture into a loaf pan or plastic storage container.
Place in the freezer for at least 3 hours or overnight until completely frozen. Let sit at room temperature for 5 minutes before scooping into bowls.