Ever Craved a Decadent, Nutty Dessert That’s Cool and Crunchy?
Picture biting into a chilled, creamy ice cream cupcake with a crunchy coconut-hazelnut crust, a layer of smooth coconut or vanilla ice cream, and a rich chocolate ice cream crown, all sprinkled with chopped hazelnuts. Sounds like a dessert that’s both indulgent and refreshing, right? That’s exactly what Chocolate-Hazelnut Ice Cream Cupcakes deliver! Rated 0.0 stars (no reviews yet), this easy recipe yields 6 servings and transforms simple ingredients into a no-bake (except for toasting) treat perfect for summer parties, family desserts, or special occasions. In this blog post, we’ll guide you through every step to create these delightful cupcakes, with tips for perfect crusts and easy assembly. Ready to freeze some nutty magic? Let’s get started!
Overview: Why These Cupcakes Shine
Chocolate-Hazelnut Ice Cream Cupcakes are a fun, no-fuss dessert that combines a crispy coconut-hazelnut crust with layers of coconut (or vanilla) and chocolate ice cream, finished with a sprinkle of toasted hazelnuts. The recipe uses store-bought ice cream and a quick-toasted crust for simplicity, making it ideal for beginners. This recipe serves 6, requires 10 minutes of cooking and 1 hour 25 minutes of prep/freezing, and is perfect for make-ahead entertaining. Its nutty, creamy, and crunchy textures make it a standout for dessert lovers, even without reviews yet.
- Time Requirement: 15 minutes prep, 10 minutes cooking (toasting), 1 hour chilling (20 minutes for crust, 40 minutes for ice cream). Total: ~1 hour 35 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple toasting, mixing, and layering make it beginner-friendly.
- Why It’s Special: Yields 6 servings, combines nutty crunch with creamy ice cream, and requires minimal cooking for a cool, portable dessert.
- Health Perks: Hazelnuts provide healthy fats and vitamin E, dairy offers calcium, but the sugar and condensed milk make this a treat to enjoy sparingly.
Grab your muffin tin and food processor, and let’s create a creamy, nutty masterpiece!
Essential Ingredients
This recipe uses pantry staples and store-bought ice cream for a quick, flavorful dessert. Here’s what you need and why each matters:
- Blanched Hazelnuts (1/2 cup, plus extra for topping): Add nutty crunch.
- Why it matters: Provide a rich, toasty flavor and texture in the crust and topping.
- Substitution: Use almonds, pecans, or skip for nut-free (increase coconut to 1 cup).
- Sweetened Shredded Coconut (3/4 cup, packed): Forms the crust base.
- Why it matters: Adds sweetness and chewiness to the crust.
- Substitution: Use unsweetened coconut (add 1 tbsp sugar) or crushed graham crackers for a different texture.
- Crispy Rice Cereal (1 cup): Adds crunch to the crust.
- Why it matters: Creates a light, crispy texture that balances the coconut.
- Substitution: Use crushed cornflakes, puffed quinoa, or more coconut for gluten-free.
- Sweetened Condensed Milk (1/4 cup): Binds the crust.
- Why it matters: Acts as a sweet, sticky glue to hold the crust together.
- Substitution: Use honey or maple syrup for a different flavor (crust may be softer).
- Cooking Spray (for the pan): Prevents sticking.
- Why it matters: Ensures easy removal of cupcakes from the muffin tin.
- Substitution: Use melted butter or line with muffin liners.
- Coconut or Vanilla Ice Cream (1 pint, slightly softened): The first creamy layer.
- Why it matters: Adds a tropical or classic creamy base that complements the crust.
- Substitution: Use any flavor (e.g., mango, caramel) or dairy-free ice cream.
- Chocolate Ice Cream (2 pints): The top layer.
- Why it matters: Provides rich, decadent flavor and a contrasting color.
- Substitution: Use fudge ripple, mocha, or dairy-free chocolate ice cream.
Pro Tip: Soften ice cream in the fridge for 15-20 minutes until spreadable but not melted. Use blanched hazelnuts to avoid bitter skins; toast extra for topping to save time.
Step-by-Step Instructions
Making Chocolate-Hazelnut Ice Cream Cupcakes is simple with toasting, mixing, and freezing steps. Follow these for perfect mini desserts:
- Toast the Hazelnuts and Coconut:
- Preheat the oven to 400°F (200°C).
- Spread 1/2 cup blanched hazelnuts and 3/4 cup packed sweetened shredded coconut on a baking sheet.
- Toast until deep golden, 8-10 minutes, stirring halfway to ensure even browning. Let cool completely.
- Tip: Watch closely to prevent burning; cool fully to avoid a gummy crust.
- Make the Crust:
- Transfer toasted hazelnuts and coconut to a food processor. Add 1 cup crispy rice cereal and 1/4 cup sweetened condensed milk.
- Pulse until the mixture is finely ground and holds together when pinched, about 10-15 pulses.
- Lightly spray 6 cups of a standard muffin tin with cooking spray.
- Divide the crust mixture evenly among the 6 cups (about 2-3 tbsp per cup). Wet your fingers and press the mixture into the bottom and up the sides of each cup to form a crust.
- Freeze until firm, at least 20 minutes.
- Tip: Press firmly for a sturdy crust; wet fingers prevent sticking.
- Add the First Ice Cream Layer:
- Remove the muffin tin from the freezer. Soften 1 pint coconut or vanilla ice cream in the fridge for 15-20 minutes until spreadable.
- Spoon the ice cream into the chilled crusts, filling halfway and smoothing the tops with a spoon or offset spatula.
- Freeze until firm, about 40 minutes.
- Tip: Work quickly to prevent melting; smooth tops for an even base for the next layer.
- Add the Chocolate Ice Cream Layer:
- Soften 2 pints chocolate ice cream in the fridge for 15-20 minutes.
- Scoop a flat-bottomed portion of chocolate ice cream onto each coconut/vanilla ice cream layer, pressing gently to adhere and smoothing the top if needed.
- Tip: Use an ice cream scoop to create uniform, flat-bottomed scoops; chill the muffin tin briefly if ice cream starts melting.
- Freeze and Serve:
- Serve immediately or cover with plastic wrap and freeze for up to 2 days.
- To unmold, run an offset spatula or knife around the edge of each cupcake, then gently pry out.
- Sprinkle with chopped toasted hazelnuts before serving.
- Health Benefit: Hazelnuts provide healthy fats and vitamin E, dairy offers calcium, but the sugar and condensed milk make this a treat to enjoy sparingly!
Serving Suggestion: Serve on chilled plates with extra chopped hazelnuts or a drizzle of chocolate syrup for flair. Pair with coffee, hot cocoa, or a dessert wine for an indulgent touch!
Assembly: Building Your Ice Cream Cupcakes
These ice cream cupcakes are all about balancing crunchy crusts with creamy layers and a nutty finish. Here’s how to make them perfect:
- Craft a Crunchy Crust:
- Toast hazelnuts and coconut until golden for maximum flavor; pulse finely for a cohesive crust.
- Tip: Press crust mixture firmly and evenly to hold its shape during unmolding.
- Layer Ice Cream Smoothly:
- Fill with coconut/vanilla ice cream first, smoothing for an even base; freeze fully to prevent mixing with chocolate ice cream.
- Presentation Tip: Use a small offset spatula for smooth, professional-looking layers.
- Top with Chocolate Ice Cream:
- Scoop chocolate ice cream with a flat bottom to sit neatly on the first layer; press gently to secure.
- Presentation Tip: Shape scoops uniformly for a polished look; freeze briefly before serving to set.
- Finish with Flair:
- Sprinkle chopped hazelnuts generously for crunch and visual appeal.
- Presentation Tip: Add a drizzle of chocolate or caramel sauce or a few coconut flakes for extra wow factor.
Storage and Make-Ahead Tips
Chocolate-Hazelnut Ice Cream Cupcakes are perfect for prepping ahead:
- Storing Leftovers:
- Store in an airtight container or wrapped individually in plastic wrap in the freezer for up to 2 days.
- Serve directly from the freezer or let soften for 2-3 minutes for easier eating.
- Tip: Store in the muffin tin (covered) to maintain shape; add hazelnut topping just before serving for crunch.
- Freezing:
- The recipe is designed for freezing, so no extra steps are needed.
- For longer storage (up to 1 week), double-wrap in plastic wrap and foil to prevent freezer burn.
- Tip: Unmold and wrap individually for easy serving; avoid long-term freezing to maintain crust texture.
- Make-Ahead:
- Prepare and freeze crusts up to 1 week ahead; store in the muffin tin, covered tightly.
- Assemble with ice cream up to 2 days ahead; freeze covered until ready to serve.
- Toast extra hazelnuts and store airtight for quick topping prep.
- Tip: Soften ice cream in advance and work in a cool kitchen to streamline assembly.
Recipe Variations
Want to mix things up? Try these fun twists on Chocolate-Hazelnut Ice Cream Cupcakes:
- Peanut Butter Cupcakes: Replace hazelnuts with peanuts and use peanut butter ice cream instead of coconut/vanilla; top with crushed peanut butter cups.
- Tropical Mango Cupcakes: Use mango ice cream for the first layer and crushed dried mango instead of hazelnuts for topping.
- Mocha Crunch Cupcakes: Use coffee ice cream instead of coconut/vanilla and add 1 tbsp espresso powder to the crust mixture.
- Vegan/Dairy-Free: Use dairy-free ice cream, coconut condensed milk, and skip hazelnuts or use toasted almonds; ensure cereal is vegan-friendly.
- S’mores Cupcakes: Replace coconut with crushed graham crackers and use marshmallow ice cream for the first layer; top with mini marshmallows.
Quick Prep Tip: Use a food processor to quickly grind the crust mixture; pre-toast hazelnuts and coconut to save time during assembly.
Conclusion
Your Chocolate-Hazelnut Ice Cream Cupcakes are ready to bring creamy, nutty joy to any occasion! With a crunchy coconut-hazelnut crust, layers of coconut or vanilla and chocolate ice cream, and a sprinkle of toasted hazelnuts, these mini desserts are perfect for summer parties, family gatherings, or a special treat. Whether you stick with the classic recipe or try a variation, you’re in for a delightful treat that’s as easy to make as it is to love. Grab your muffin tin, freeze some nutty magic, and enjoy every creamy, crunchy bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy freezing!
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Chocolate-Hazelnut Ice Cream Cupcakes
Description
Picture biting into a chilled, creamy ice cream cupcake with a crunchy coconut-hazelnut crust, a layer of smooth coconut or vanilla ice cream, and a rich chocolate ice cream crown, all sprinkled with chopped hazelnuts.
Ingredients
This recipe uses pantry staples and store-bought ice cream for a quick, flavorful dessert. Here’s what you need and why each matters:
- Blanched Hazelnuts (1/2 cup, plus extra for topping): Add nutty crunch.
- Why it matters: Provide a rich, toasty flavor and texture in the crust and topping.
- Substitution: Use almonds, pecans, or skip for nut-free (increase coconut to 1 cup).
- Sweetened Shredded Coconut (3/4 cup, packed): Forms the crust base.
- Why it matters: Adds sweetness and chewiness to the crust.
- Substitution: Use unsweetened coconut (add 1 tbsp sugar) or crushed graham crackers for a different texture.
- Crispy Rice Cereal (1 cup): Adds crunch to the crust.
- Why it matters: Creates a light, crispy texture that balances the coconut.
- Substitution: Use crushed cornflakes, puffed quinoa, or more coconut for gluten-free.
- Sweetened Condensed Milk (1/4 cup): Binds the crust.
- Why it matters: Acts as a sweet, sticky glue to hold the crust together.
- Substitution: Use honey or maple syrup for a different flavor (crust may be softer).
- Cooking Spray (for the pan): Prevents sticking.
- Why it matters: Ensures easy removal of cupcakes from the muffin tin.
- Substitution: Use melted butter or line with muffin liners.
- Coconut or Vanilla Ice Cream (1 pint, slightly softened): The first creamy layer.
- Why it matters: Adds a tropical or classic creamy base that complements the crust.
- Substitution: Use any flavor (e.g., mango, caramel) or dairy-free ice cream.
- Chocolate Ice Cream (2 pints): The top layer.
- Why it matters: Provides rich, decadent flavor and a contrasting color.
- Substitution: Use fudge ripple, mocha, or dairy-free chocolate ice cream.
Pro Tip: Soften ice cream in the fridge for 15-20 minutes until spreadable but not melted. Use blanched hazelnuts to avoid bitter skins; toast extra for topping to save time.
Instructions
- Toast the Hazelnuts and Coconut:
- Preheat the oven to 400°F (200°C).
- Spread 1/2 cup blanched hazelnuts and 3/4 cup packed sweetened shredded coconut on a baking sheet.
- Toast until deep golden, 8-10 minutes, stirring halfway to ensure even browning. Let cool completely.
- Tip: Watch closely to prevent burning; cool fully to avoid a gummy crust.
- Make the Crust:
- Transfer toasted hazelnuts and coconut to a food processor. Add 1 cup crispy rice cereal and 1/4 cup sweetened condensed milk.
- Pulse until the mixture is finely ground and holds together when pinched, about 10-15 pulses.
- Lightly spray 6 cups of a standard muffin tin with cooking spray.
- Divide the crust mixture evenly among the 6 cups (about 2-3 tbsp per cup). Wet your fingers and press the mixture into the bottom and up the sides of each cup to form a crust.
- Freeze until firm, at least 20 minutes.
- Tip: Press firmly for a sturdy crust; wet fingers prevent sticking.
- Add the First Ice Cream Layer:
- Remove the muffin tin from the freezer. Soften 1 pint coconut or vanilla ice cream in the fridge for 15-20 minutes until spreadable.
- Spoon the ice cream into the chilled crusts, filling halfway and smoothing the tops with a spoon or offset spatula.
- Freeze until firm, about 40 minutes.
- Tip: Work quickly to prevent melting; smooth tops for an even base for the next layer.
- Add the Chocolate Ice Cream Layer:
- Soften 2 pints chocolate ice cream in the fridge for 15-20 minutes.
- Scoop a flat-bottomed portion of chocolate ice cream onto each coconut/vanilla ice cream layer, pressing gently to adhere and smoothing the top if needed.
- Tip: Use an ice cream scoop to create uniform, flat-bottomed scoops; chill the muffin tin briefly if ice cream starts melting.
- Freeze and Serve:
- Serve immediately or cover with plastic wrap and freeze for up to 2 days.
- To unmold, run an offset spatula or knife around the edge of each cupcake, then gently pry out.
- Sprinkle with chopped toasted hazelnuts before serving.
- Health Benefit: Hazelnuts provide healthy fats and vitamin E, dairy offers calcium, but the sugar and condensed milk make this a treat to enjoy sparingly!
Serving Suggestion: Serve on chilled plates with extra chopped hazelnuts or a drizzle of chocolate syrup for flair. Pair with coffee, hot cocoa, or a dessert wine for an indulgent touch!
FAQs
1. Can I use a different pan?
Yes! Use silicone muffin molds for easier unmolding or a 6-inch round pan for one large ice cream cake (adjust freezing times slightly).
2. Are these cupcakes healthy?
Hazelnuts provide healthy fats and vitamin E, dairy offers calcium, but the sugar and condensed milk make this a treat. Use sugar-free ice cream or less condensed milk for a lighter option.
3. Why is my crust falling apart?
Insufficient pressing or not enough condensed milk can cause crumbling. Press firmly with wet fingers and ensure the mixture holds together when pinched.
4. Can I make this vegan?
Yes! Use dairy-free ice cream, coconut condensed milk, and vegan-friendly cereal; replace hazelnuts with almonds or skip for nut-free.
5. How long do the cupcakes last?
Up to 2 days in the freezer, covered tightly. For longer storage (up to 1 week), double-wrap to maintain texture.
6. Can I use different ice cream flavors?
Yes! Try strawberry, caramel, or cookies and cream for variety; use 1 pint for the base layer and 2 pints for the top layer.