Scoop mini balls of Carte D’Or Vanilla Ice Cream using a melon baller and place on a baking tray lined with nonstick baking paper. Freeze for 10 minutes. Pour the hazelnuts, cocoa powder, desiccated coconut and chopped pistachios into 4 separate bowls.
Remove the frozen mini scoops from the freezer and roll in your chosen coating. Repeat using a different coating for each scoop. Place in a serving dish and serve immediately.