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Easy Nutella Ice Cream Cups

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Recipe

 

Yield

8 servings

Prep

50 min

Cook

0 min

Ready

70 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

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
* Camera
8 each hazelnuts (filberts)
toasted, peeled
* Camera

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
* Camera
8 each hazelnuts (filberts)
toasted, peeled
* Camera

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.



* not incl. in nutrient facts Arrow up button

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