1 Tablespoons powdered sugar
4 Tablespoons chocolate hazelnut spread
2 ounces bitter sweet chocolate, chopped
Crushed hazelnuts or fresh raspberries to garnish (optional)
Place remaining cream in a second bowl, sift in the powdered sugar and beat until whipped until the point that stiff peeks form. Be careful not to overmix
Fold the chocolate hazelnut mixture with the chopped chocolate until the mixture is rippled.
Transfer to a freezer container and freeze for 3 to 4 hours or until the mixture is firm.
Remove the ice cream from the freezer about 10 minutes before serve to allow it to slightly soften.
Place a scoop in a dessert bowl and garnish with crushed hazelnuts, or berries.