Line a 23 cm springform pan.

Mix crushed biscuits with melted butter and press into the pan.

Refrigerate for 30 minutes to set.

Make the Ice-Cream Layer:

In a large bowl, whisk together double cream, sweetened condensed milk, and Nutella until thick and smooth.

Pour over the biscuit base and smooth the surface.

Freeze overnight until firm.

Decorate the Cake:

Pipe whipped cream over the set ice-cream.

Arrange halved strawberries and roasted hazelnuts on top.

Nutella Ganache:

Heat cream and pour over Nutella, stirring until smooth.

Allow to cool slightly and drizzle over the cake.

Serve:

Slice and serve directly from the freezer for the perfect creamy, chocolatey dessert.

Serving & Storage Tips