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 takes roughly 1 hour and 35 minutes from beginning to end. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 676 calories, 12g of protein, and 37g of fat each. It will be a hit at your Summer event. If you have coconut, rice cereal, condensed milk, and a few other ingredients on hand, you can make it.

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

Sandwich Bread

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, Port, Moscato Dasti

Vanillan Ice Cream works really well with Cream Sherry, Port, and Moscato d'Asti. 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. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "