Easy Nutella Ice Cream Cups

1. 1

   Have ready 8 ramekins with a 5 to 6 oz capacity.

2. 2

   Spread 1/4 cup chocolate ice cream in the bottom of each ramekin.

3. 3

   Drizzle 2 teaspoons nutella evenly over the chocolate ice cream.

4. 4

   Spread 1/2 cup coffee ice cream in each ramekin.

5. 5

   Smooth the top.

6. 6

   Freeze the ramekins until the coffee ice cream is firm, about 30 minutes.

7. 7

   Removing only 4 ramekins from the freezer at a time, spread a smooth layer of nutella over the coffee ice cream.

8. 8

   Place a hazelnut in the center of each filled ramekin.

9. 9

   Freeze the ramekins just until the topping is firm, about 15 Serve.

10. 10

    TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.

11. 11

    Gently press heavy aluminum foil around each ramekin.

12. 12

    Label with date and contents.

13. 13

    Freeze up to 2 weeks.

14. 14

    TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.