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Easy Nutella Ice Cream Cups
Recipe By : Elinor Klivans BAKE AND FREEZE DESSERTS
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Ice Cream
Amount Measure Ingredient -- Preparation Method
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1 pint chocolate ice cream, softened until
spreadable but not melted
1 cup nutella
2 pints coffee ice cream, softened until
spreadable but not melted
8 whole toasted peeled hazelnuts
Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate ice
cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over the choc
olate ice cream. Spread 1/2 cup coffee ice cream in each ramekin. Smooth the to
p. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes. Re
moving only 4 ramekins from the freezer at a time, spread a smooth layer of nut
ella over the coffee ice cream. Place a hazelnut in the center of each filled r
amekin. Freeze the ramekins just until the topping is firm, about 15 minutes. S
erve.
TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press he
avy aluminum foil around each ramekin. Label with date and contents. Freeze up
to 2 weeks.
TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes
to soften the ice cream slightly.
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