Easy Nutella Ice Cream Cups
Ingredients
- 1 pint chocolate ice cream, softened until spreadable but not melted
- 1 scant cup Nutella
- 2 pints coffee ice cream, softened until spreadable but not melted
- 8 whole toasted peeled hazelnuts
Directions
Have ready 8 ramekins with a 5- to 6-ounce capacity. Spread 1/4 cup chocolate ice cream in the bottom of each ramekin. Drizzle 2 teaspoons Nutella evenly over the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes. Removing only 4 ramekins from the freezer at a time, spread a smooth layer of Nutella over the coffee ice cream. Place a hazelnut in the center of each filled ramekin. Freeze the ramekins just until the topping is firm, about 15 minutes. Serve.
TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press heavy 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. (Back to Menu)
