Remove ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream (1 cup) and ProYo® High Protein Low Fat Vanilla Bean Ice Cream (1 cup) from freezer and allow to thaw on the counter for 10 minutes.
Combine Chocolate Ice Cream with Almond Milk (1/4 cup) in food processor. Blend 5-7 second or until well combined. Use spatula to transfer ice cream/almond mixture to separate bowl.
Rinse food processor bowl and add one cup Vanilla Ice Cream with Almond Milk (1/4 cup) to food processor. Again, process 5-7 seconds or until well combine.
Using half of ProYo Dark Chocolate Toffee and almond milk blend and add to the bottom of six popsicle molds. Put in freezer for 15-20 minutes to all mixture to firm some.
Remove from freezer, add 1-2 teaspoon of All Natural Chocolate Hazelnut Butter (1/3 cup) to each popsicle mold, then using half of the ProYo Vanilla Bean mixture and divide equally into molds. Return to freezer another 15-20 minutes to allow mixture to firm. Repeat layers, Dark Chocolate Toffee mixture, 1-2 tsp natural chocolate hazelnut butter, and finally top with ProYo Vanilla Bean Mixture.
Sprinkle with Toasted Hazelnuts (2 tablespoon), add popsicle sticks/tops and return to freezer. Freeze 6-8 hours or until fudge pops are frozen all the way through. Serve and enjoy!