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Print this Recipe    Nutella Ice Cream

Easy Nutella Ice Cream Cups

1 pint chocolate ice cream, softened until spreadable but not melted
1 cup nutella
2 pints coffee ice cream, softened until spreadable but not melted
8 whole toasted peeled hazelnuts

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.

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