Recipe - Easy Nutella Ice Cream Cups

1 pt Chocolate ice cream, softene
Spreadable but not melted
1 cup 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 ounce capacity. Spread One fourth cup chocolate ice cream in the bottom
of each ramekin. Drizzle 2 tsp nutella evenly over the chocolate ice cream.
Spread One half 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