Easy Nutella Ice Cream Cups Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 pint: Chocolate ice cream, softene
Spreadable but not melted,
1 cup: Nutella,
2 pint: Coffee ice cream, softened u
Spreadable but not melted,
8: Toasted peeled hazelnuts,
Directions:
Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS 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 tsp 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 minutes.
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.
Source from luhu.jp
ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate ice
cream in the bottom of each ramekin. Drizzle 2 tsp 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 minutes.
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.
Source from luhu.jp