Red Currant Bakery

Ice Cream Filling 
0 Pour the hazelnuts into a pan and heat over medium heat until fragrant and you start to see the oil bead on the surface of the nuts. 
2 Toss the hazelnuts regularly to keep them from burning.
3 Once toasted, pour the hazelnuts into a kitchen towel. Rub the hazelnuts within the towel to remove the skin.
4 Roughly chop the hazelnuts and set aside in a bowl.
5 Break up and melt the chocolate in a glass, liquid measuring cup with a spout. 
6 Dump the vanilla ice cream into a large mixing bowl. 
7 Use a hand or stand mixer to whip the vanilla ice cream until it is smooth and spreadable.
8 While mixing, slowly drizzle in the melted chocolate. 
9 Pour in the chopped hazelnuts and stir to combine.
10 Place the bowl in the freezer for 20-30 minutes to let it firm up slightly.
Assembling the Sandwiches
12 Line a loaf pan with plastic wrap, it needs to be large enough that the plastic wrap reaches up the long sides of the pan.
13 Place 6 of the cookies, chocolate side down into the bottom of the pan. Space them evenly and line them up with the edges of the pan.
14 Pour in the mixed ice cream and gently spread it out to create an even layer.
15 Lay 6 more cookies, chocolate side up on top of the ice cream.
16 Immediately place the pan in the freezer and allow to set for at least 6 hours or up to overnight.
17 Once frozen, use the plastic wrap to lift the loaf of ice cream sandwiches out of the pan. Peel the plastic away from the sandwiches and place them on a cutting board.
18 Use a long sharp knife to cut in between the 6 cookies to create the individual sandwiches.
19 Optionally dip or drizzle them with dark chocolate and sprinkle with chopped hazelnuts. 
20 Serve immediately or place in an airtight container and place back in the freezer.