Ingredients
- 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
Instructions
- Have ready 8 ramekins with a 5 to 6 oz capacity.
- Spread 1/4 cup chocolate ice cream in the bottom of each ramekin.
- Drizzle 2 teaspoons nutella evenly over the chocolate ice cream.
- Spread 1/2 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.
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