Chocolate-Raspberry Ice Cream

Directions

1. 1
   Let ice cream stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.
2. 2
   Add raspberries, cookies, and hazelnuts, and gently fold until evenly incorporated.
3. 3
   Spoon ice cream into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of ice cream. Freeze until firm, at least 2 hours, before serving.