Preheat oven to 350℉. On a small baking sheet or pie plate, spread hazelnuts in a single layer and toast for 10-13 minutes until starting to turn golden. Allow to cool to room temperature and coarsely chop.
Combine heavy cream and icing sugar and whip until soft peaks form. Keep chilled until ready to use.
Brew 4 shots of espresso or use espresso powder as per product instructions. Combine with Frangelico liqueur.
Place a scoop of ice cream in individual serving dishes or glasses. Pour 1/4 of espresso/liqueur into each dish. Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.