Line a 5- or 6-cup mold with plastic wrap. Coat wrap with cooking spray and sprinkle the bottom of the mold with half of the chopped candy bar. Chill.
In a medium mixing bowl, beat whipping cream and melted and cooled milk chocolate until soft peaks form. Fold whipped cream, hazelnuts or almonds, brickle pieces, and remaining chopped candy bar into ice cream. Transfer to prepared mold. Cover; freeze several hours or until firm.
Just before serving, unmold. Remove plastic wrap. Decorate with some whipped cream, if you like. Slice to serve. Makes 10 servings.
Prepare as directed. Cover and freeze overnight.