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.

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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!