Chocolate-Hazelnut Ice Cream Cupcakes

Name: Chocolate-Hazelnut Ice Cream Cupcakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: American
Ingredients: 2 pints chocolate ice cream; 237 milliliters crispy rice cereal; 118 milliliters blanched hazelnuts, plus chopped nuts for topping; 59 milliliters sweetened condensed milk; 177 milliliters packed sweetened shredded coconut; 1 pint coconut or vanilla ice cream, slightly softened

Chocolate-Hazelnut Ice Cream Cupcakes

The recipe Chocolate-Hazelnut Ice Cream Cupcakes could satisfy your American craving in around 1 hour and 35 minutes. This recipe serves 6. One serving contains 676 calories, 12g of protein, and 37g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of chocolate ice cream, condensed milk, blanched hazelnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Summer event.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes.

Ingredients you will need

Hazelnuts

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Let cool, then transfer to a food processor.

Equipment you will use

Food Processor

Add the cereal and condensed milk and pulse until the mixture is finely ground.

Ingredients you will need

Sweetened Condensed Milk

Cereal

Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.

Ingredients you will need

Cooking Spray

Coconut

Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.

Ingredients you will need

Ice Cream

Coconut

Equipment you will use

Muffin Tray

Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream).

Ingredients you will need

Chocolate Ice Cream

Ice Cream

Coconut

Cupcakes

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. Top with chopped hazelnuts.

Ingredients you will need

Hazelnuts

Cupcakes

Equipment you will use

Offset Spatula

Photograph by Kana Okada

Equipment

Ingredients

Servings:

2pints

chocolate ice cream 237milliliters

crispy rice cereal 118milliliters

blanched hazelnuts, plus chopped nuts for topping 59milliliters

sweetened condensed milk 177milliliters

packed sweetened shredded coconut 1pint

coconut or vanilla ice cream, slightly softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.