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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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