Easy Nutella Ice Cream Cups

Directions

Have ready 8 ramekins with a 5 to 6 oz capacity.

Spread ¼ cup chocolate ice cream in the bottom of each ramekin.

Drizzle 2 teaspoons nutella evenly over the chocolate ice cream.

Spread ½ 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 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.