Recipe for cooking nutella ice cream cups

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Nutella Ice Cream C.

1 pt. chocolate ice cream, softened until
    spreadable but not melted
1 c. Nutella
2 pt. coffee ice cream, softened until
    spreadable but not melted
8 whole toasted peeled hazelnuts

Have ready 8 (5 to 6 ounce capacity) ramekins. Spread 1/4 c. chocolate ice cream onto the bottom of each ramekin. Drizzle 2 tsp. Nutella evenly over the chocolate ice cream. Spread 1/2 c. coffee ice cream into each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 mins..

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 mins..

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 mins. to soften the ice cream slightly.