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 Toasted peeled hazelnuts
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.
