1. Let ice cream soften at room temperature for approx. 15 minutes. Line a 20 cm (8 in.) cake pan with parchment paper.
2. Meanwhile, microwave chocolate hazelnut spread in a large bowl for 30 seconds. Stir and microwave for another 20 seconds.
3. Add cereal to spread and mix well. Transfer approx. half the mixture into the cake pan, then gently spread it across the bottom of the pan using lightly buttered hands.
4. Use an electric stand or hand mixer to lightly beat ice cream. Add remaining mixture to cereal and mix for a few seconds. Spread evenly over crust mixture, cover cake, and freeze for at least one hour or until ice cream hardens.
5. Cover cake with a serving plate and turn over so crust is on top.

Chef’s secret

Try it with different flavours of ice cream!