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1
Line 2 cookie sheets with parchment paper. Place 9 (1/4 cup) scoops ice cream on each cookie sheet, 3 inches apart; freeze 30 minutes.
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2
In small microwavable bowl, microwave frosting on High 20 to 25 seconds or until melted. Stir in sea salt; mix well.
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3
Remove one cookie sheet from freezer. Pour about 1 1/2 teaspoons frosting mixture over each scoop of ice cream; sprinkle with nuts. Return to freezer; freeze 15 minutes longer. Repeat with remaining ice cream scoops, frosting mixture and nuts.
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4
When ready to serve, stir mocha cappuccino hazelnut spread into coffee until smooth.
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5
Place each ice cream scoop in wide mouth cup. Pour about 1/4 cup coffee mixture over ice cream. Serve immediately.
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