Easy Nutella Ice Cream Cups

• 1 pint chocolate ice cream softened, spreadable but not melted
• 1 cup nutella
• 2 pints coffee ice cream softened, spreadable but not melted
• 8 each hazelnuts (filberts) toasted, peeled

1. Have ready 8 ramekins with a 5 to 6 oz capacity.
2. Spread 1/4 cup chocolate ice cream in the bottom of each ramekin.
3. Drizzle 2 teaspoons nutella evenly over the chocolate ice cream.
4. Spread 1/2 cup coffee ice cream in each ramekin.
5. Smooth the top.
6. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes.
7. Removing only 4 ramekins from the freezer at a time, spread a smooth layer of nutella over the coffee ice cream.
8. Place a hazelnut in the center of each filled ramekin.
9. Freeze the ramekins just until the topping is firm, about 15 Serve.
10. TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.
11. Gently press heavy aluminum foil around each ramekin.
12. Label with date and contents.
13. Freeze up to 2 weeks.
14. TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

chocolate ice cream, nutella, coffee ice cream, hazelnuts

Taken from recipeland.com/recipe/v/easy-nutella-ice-cream-cups-40468 (may not work)