• Easy Nutella Ice Cream Cups

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    • 1 pt Chocolate ice cream, softene Spreadable but not melted
    • 1 c. Nutella
    • 2 pt Coffee ice cream, softened u Spreadable but not melted
    • 8 x Toasted peeled hazelnuts


    1. With a 5 to 6 ounce capacity. Spread 1/4 c. chocolate ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella proportionately over the chocolate ice cream.
    2. Spread 1/2 c. coffee ice cream in each ramekin. Smooth the top. Freeze the ramekins till the coffee ice cream is hard, about 30 min. 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 till the topping is hard, about 15 min. Serve.
    3. TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press heavy aluminum foil around each ramekin. Label with date and contents.
    4. Freeze up to 2 weeks.
    5. TO SERVE: Unwrap the ramekins and let sit at room temperature 5 - 10 min to soften the ice cream slightly.

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