Chocolate-Hazelnut Ice Cream Cupcakes

Chocolate-Hazelnut Ice Cream Cupcakes
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

1
Preheat the oven to 400 degrees F.
Equipment you will use
OvenOven
2
Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes.
Ingredients you will need
HazelnutsHazelnuts
CoconutCoconut
SpreadSpread
Sandwich BreadSandwich Bread
Equipment you will use
Baking SheetBaking Sheet
3
Let cool, then transfer to a food processor.
Equipment you will use
Food ProcessorFood Processor
4
Add the cereal and condensed milk and pulse until the mixture is finely ground.
Ingredients you will need
Sweetened Condensed MilkSweetened Condensed Milk
CerealCereal
5
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 SprayCooking Spray
CoconutCoconut
6
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 CreamIce Cream
CoconutCoconut
Equipment you will use
Muffin TrayMuffin Tray
7
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 CreamChocolate Ice Cream
Ice CreamIce Cream
CoconutCoconut
CupcakesCupcakes
8
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
HazelnutsHazelnuts
CupcakesCupcakes
Equipment you will use
Offset SpatulaOffset Spatula
9
Photograph by Kana Okada

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
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"". "
DifficultyExpert
Ready In1 h, 35 m.
Servings6
Health Score8
CuisinesAmerican
OccasionsSummer
Magazine