Categories: Chocolate, Ice cream 
      Yield: 8 servings 
  
      1 pt Chocolate ice cream, softene 
           Spreadable but not melted 
      1 c  Nutella 
      2 pt Coffee ice cream, softened u 
           Spreadable but not melted 
      8    Toasted peeled hazelnuts 
  
  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.