Posted by Gargantua on October 30, 2007 at 11:47 pm
· Under Chocolate
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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.
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