METHOD

1. Place the cream, milk, vanilla, chocolate-hazelnut spread and cocoa in a large jug and whisk until the mixture is combined and the cocoa is dissolved. 
   
2. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen. 
   
3. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
   
4. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into cones to serve. Makes 1.8 litres.
   

+ To make the cones, place 200g melted dark chocolate and ½ teaspoon vegetable oil in a bowl and stir to combine. Dip the top of 6 store-bought waffle cones into the chocolate, tapping to remove any excess. Dip into 1 cup (50g) chopped pretzels to coat and place in a glass to set.