Chocolate Hazelnut Ice Cream Puff Pastry
Bake the puff pastry shells according to the box’s instructions. Let cool completely.
In a deep microwave-safe bowl, add the chocolate. Microwave at 30-second intervals, stirring between each one, until completely melted.
Dip the puff pastry shells one at a time. Refrigerate until the chocolate is firm.
Use a cookie scoop to scoop the Halo Top into the puff pastry shells. Press the center of the scoop with a spoon to lower it into the shell.
Top each pastry with a tablespoon of whipped topping. Freeze until firm.
Garnish with sliced strawberries, chopped hazelnuts, and fresh mint leaves. Enjoy!