Easy Nutella Ice Cream Cups

These layered ice cream cups look like they came from a gelato shop, but they’re really just an assembly job. Chocolate ice cream on the bottom, a drizzle of Nutella, a thick layer of coffee ice cream, another spread of Nutella on top, and a single toasted hazelnut perched in the center.

No cooking, no churning, no special equipment. Just ramekins, a spoon, and some freezer time between layers. The combination of chocolate, coffee, and hazelnut is a classic Italian flavor trio that works every single time.

Make them up to two weeks ahead, wrapped tight in foil. Pull them out 5 to 10 minutes before serving and let them soften just enough to dig in.

Pro Tips

• Soften the ice cream until spreadable, not melted. Leave the pints on the counter for about 10 minutes. You want it pliable enough to spread evenly without turning into soup.
• Work in batches of four ramekins. The Nutella topping layer needs to go on quickly before the coffee ice cream softens too much. Keep the other four in the freezer while you work.
• Toast the hazelnuts before using them. A few minutes in a dry skillet until fragrant makes a real difference. The crunch and warmth contrast beautifully with the cold, creamy layers.

Variations

• Vanilla swap: Replace the coffee ice cream with vanilla for a milder, kid-friendly version that still showcases the Nutella.
• Brownie bottom: Press a small square of brownie into each ramekin before adding the first ice cream layer for an extra fudgy base.