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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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 8|
|Calories from Fat: 138 (49%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 19mg||6 %|
|Sodium 54mg||2 %|
|Potassium 262.9mg||7 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 31.1g|
|Protein 3.9g||6 %|
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Calories per serving: 281
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