Put mint chocolate or salted caramel ice cream bars, ground flaxseed and milk in a blender and blend until texture is smooth but still thick (over blending will make the ice cream melt).
Transfer ice cream mixture into small bowls or jars and cover with wrap or lid. Freeze for 30 minutes.
Take the mini blizzards out and add toppings. Stir to blend the nuts and fruit together with the ice cream. Cover and freeze for 1 hour. Serve with more toppings.
The texture of these teeny blizzards will solidify if left in the freezer for too long. They will turn into hard ice cream so it’s best to omit the toppings since the fruits will get frozen and hard to eat.