We will start by mixing the condensed milk with the vanilla essence, we reserve the mixture. With a stick blender whip the cream very cold until firm and peaks form.
We unite the condensed milk mixture with the whipped cream,gently remove with a spatula and add the chocolate chips, mix everything well.
We prepare a rectangular mold, in our case 30 x 40 cm, lining it with baking paper. Lightly soak the cookies in the milk and place them lengthwise on the two long sides of the tray, with the cookie drawings facing up.
Pour the cream and spread it with a spatula leaving it very smooth and of the same thicknesslightly soak the cookies in the milk again and place another two rows on the bottom rows that we placed earlier, pressing a little so that they are slightly sunk in the cream.
Cover the tray and put it in the freezer. until the next day.
To make the crispy toppingmelt the chocolate coating together with the coconut oil, until both are melted, then let it cool to room temperature.
We remove the tray of ice cream from the freezer and cut it with a very sharp knife, first in half lengthwise and then in portions following the cookies as a guide. We bathe the area of the ice cream that does not have a cookie in the coverage, sprinkle it with the hazelnut grains and let it dry for a few minutes. We repeat the chocolate coating again, but this time we no longer add the granules.
We leave them placed on a tray and we spend a few minutes in the freezer for the coverage to harden and voila! they would be ready to eat.