| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Chocolate, Ice cream |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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