Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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