Chocolate-Hazelnut Ice Cream Cupcakes
Recipe Details
Level: Easy
Yield: 6 servings
Total: 1 hr 35 min
Prep: 1 hr 25 min
Cook: 10 min
Directions
Preheat the oven to 400 degrees F. Spread whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add cereal and condensed milk and pulse until finely ground.
Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers and press the mixture into the bottom and up the sides of each cup. Freeze until firm, at least 20 minutes.
Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
Top each cupcake with a scoop of chocolate ice cream (flatten the bottom of the scoop so it sits evenly on the coconut ice cream). Serve immediately, or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Finish with chopped hazelnuts.
Categories
Ice Cream
Nut Recipes
Gluten Free
