Tartufo Ice Cream

Directions

1. Line a 5-in. glass bowl with plastic wrap with a 3-in. overhang. Scoop chocolate ice cream into the bowl; spread into an even layer. Place cherries on top; press into ice cream. Spoon fudge on top, then add half of the crushed cookies. Spread and flatten up to the sides of bowl. Add vanilla ice cream; spread in an even layer. Press remaining cookie crumbs into vanilla ice cream to create a cookie base. Fold the plastic wrap up over the top of the tartufo; place bowl in freezer overnight.
2. Place dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted; set aside.
3. Remove tartufo bowl from freezer; carefully remove the molded ice cream from the bowl. Unwrap plastic wrap and place a small piece of parchment paper on top of the cookie base. Flip molded ice cream onto a wire rack on top of a baking sheet. Carefully release ice cream from plastic wrap. Pour chocolate sauce in a layer over the tartufo. Sprinkle with crushed hazelnuts. Serve immediately or place in freezer until ready to eat.