Combine flour, sugar, and salt in a food processor. Add margarine and pulse until mixture resembles a coarse meal.

Add egg and vanilla. Pulse until mixture gathers itself into a ball and pulls away from the sides.

Wrap dough in plastic wrap and place in the freezer for 30 minutes.

Meanwhile, prepare ice cream sandwiches with half an inch of ice cream between two cookies and freeze to harden.

Preheat oven to 350 degrees Fahrenheit.

Roll out the dough on Gefen Parchment Paper to a 1/8-inch-thick 10 x 12-inch rectangle.

Cut into one-inch strips and place each strip around a lightly greased pastry ring or empty can.

Bake for eight to 10 minutes, until golden.

To make hazelnut cream, beat whipped topping until stiff. Add hazelnut cream and continue beating until combined. Transfer to a piping bag with a star tip and refrigerate until ready to use.

Melt chocolate in a double boiler or microwave in 20-second increments. You may need to add a bit of oil if you are using a heavy chocolate. Add chopped hazelnuts.

Remove ice cream sandwiches from the freezer and cut each in half. Using a skewer or fork, dip each half into melted chocolate and let it set on a cooling rack. Once set, keep them in the freezer until serving.

Stand cookie ring upright (with a little hazelnut cream underneath to hold it in place, if desired), then pipe a bit of hazelnut cream into the center and place an ice cream sandwich over it. Garnish the flat side (top) of the sandwich with more hazelnut cream, edible flowers, mint leaves, and berries.