Easy Nutella Ice Cream Cups
Yield
8 servingsPrep
50 minCook
0 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
chocolate ice cream
softened, spreadable but not melted |
* |
| 1 | cup |
nutella
|
* |
| 2 | pints |
coffee ice cream
softened, spreadable but not melted |
*
|
| 8 | each |
hazelnuts (filberts)
toasted, peeled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate ice cream
softened, spreadable but not melted |
* |
| 237 | ml |
nutella
|
* |
| 946 | ml |
coffee ice cream
softened, spreadable but not melted |
*
|
| 8 | each |
hazelnuts (filberts)
toasted, peeled |
*
|
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.
