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.
Spread the 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 the cereal and condensed milk and pulse until the mixture is finely ground.
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.
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 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).
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.
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.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.