ICE CREAM BITES
POPS, BONBONS, BARS, AND MINI TREATS
CINNAMON-CHOCOLATE CHIP ICE CREAM BALLS
Piled up high in a bowl for a party, or enjoyed one at a time on a plate, these flavor bombs with a crunch are sure to become a favorite treat. Pour over the caramel just before serving.
Makes 6 servings
Hands-on Time 15 min.
Total Time 2 hours, 15 min.
1½ cups cinnamon-sugar whole wheat-and-rice cereal, crushed
½ cup semisweet chocolate mini-morsels
1 cup finely chopped pecans (optional)
½ gallon vanilla ice cream
½ cup jarred caramel syrup
1. Combine crushed cereal, morsels, and, if desired, pecans in a large bowl.
2. Scoop ice cream, and shape into 6 (3-inch) balls.
3. Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in the freezer. Drizzle with caramel syrup before serving.
Note: We tested with General Mills Cinnamon Toast Crunch cereal.
The Scoop
Give these versatile truffles your own spin by using different flavors of ice cream, like chocolate, cinnamon, or butter pecan.
COFFEE ICE CREAM BITES
These individual treats can stay in your freezer for when you need a late afternoon pick-me-up. For a party, just fill a tray with ice, and arrange these bonbons in candy wrappers over the ice.
Makes 24 servings
Hands-on Time 25 min.
Total Time 2 hours, 25 min.
1½ cups coffee ice cream
Parchment paper
1 (7.25-oz.) bottle chocolate ice-cream shell topping
½ cup chocolate-coated coffee beans, crushed
1. Scoop ice cream into 1¼-inch balls using a small ice-cream or cookie scoop; place on a parchment paper-lined baking sheet. Freeze 1 hour.
2. Remove 4 ice-cream balls from freezer, and place on a wire rack in a jelly-roll pan. Shake ice-cream shell topping, and squeeze over ice-cream balls, coating top and sides completely. Immediately sprinkle with crushed coffee beans. Return to freezer. Repeat procedure with remaining ice-cream balls, shell topping, and crushed coffee beans. Freeze 1 hour or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in the freezer.
MINI ICE CREAM PEANUT BUTTER CUPS
Makes 12 servings
Hands-on Time 15 min.
Total Time 1 hour, 13 min.
⅓ cup vanilla ice cream, softened
3 Tbsp. creamy peanut butter
Miniature paper baking cups
¼ cup chopped dry-roasted peanuts
1 (7.25-oz.) bottle chocolate ice-cream shell topping
Parchment paper
1. Stir together ice cream and peanut butter in a small bowl; freeze 10 minutes.
2. Place paper baking cups into 12 miniature muffin cups. Spoon ½ tsp. peanuts into each cup, and top with 1 tsp. shell topping. Freeze 5 minutes.
3. Quickly spoon ice-cream mixture into each cup; drizzle shell topping evenly over ice cream, coating completely. Immediately sprinkle remaining peanuts over shell topping; freeze 1 hour or until firm. Serve immediately, or layer between sheets of parchment paper or wax paper in an airtight container, and store in freezer up to 1 month.
ICE CREAM BOURBON BALLS
Makes 34 balls
Hands-on Time 21 min.
Total Time 7 hours, 51 min.
2 cups vanilla ice cream, softened
½ cup toasted finely chopped pecans
3 Tbsp. bourbon or whiskey
30 vanilla wafers, finely crushed (about 1 cup)
Parchment paper
2 (8-oz.) packages semisweet chocolate baking squares, chopped
1. Stir together first 4 ingredients in a medium bowl. Freeze 6 hours or until firm.
2. Scoop ice-cream mixture into 34 (1¼-inch) balls using a small ice-cream or cookie scoop. Place on parchment paper-lined baking sheet. Freeze 1 hour.
3. Microwave 8 oz. chocolate in a medium-size microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm.
4. Remove 4 ice-cream balls from freezer. Quickly dip balls, 1 at a time, into melted chocolate using a fork and allowing excess chocolate to drip off. Immediately place on a parchment paper-lined baking sheet. Place in freezer. Repeat procedure with remaining melted chocolate, dipping 17 ice-cream balls.
5. Microwave remaining 8 oz. chocolate in a medium-size microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm. Repeat dipping procedure, 4 balls at a time, with melted chocolate and remaining 17 ice-cream balls. Freeze 30 minutes or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in freezer.
The Scoop
To keep the melted chocolate from getting too cool for dipping, only melt half at a time. The key to success here is only removing about 4 ice-cream balls from the freezer at one time.
CHOCOLATE MACAROON BONBONS
These bonbons are reminiscent of the classic Almond Joy candy bar, but they are so much more decadent with a filling of coconut-packed chocolate chip ice cream. Guests are sure to be impressed.
Makes 28 bonbons
Hands-on Time 27 min.
Total Time 6 hours, 20 min.
1 cup sweetened flaked coconut
2 cups chocolate chip ice cream, softened
½ tsp. almond extract
Parchment paper
3 (4-oz.) semisweet chocolate baking bars, chopped
¼ cup whole natural almonds, chopped
1. Preheat oven to 350°. Place coconut in a single layer in a shallow pan.
2. Bake at 350° for 7 to 8 minutes or until toasted, stirring occasionally. Remove from oven, and cool completely (about 15 minutes); reserve ¼ cup.
3. Combine ice cream, almond extract, and remaining ¾ cup toasted coconut in a bowl; stir well. Freeze 4 hours or until firm.
4. Scoop ice-cream mixture into 1-inch balls using a small ice-cream or cookie scoop; place on a parchment paper-lined baking sheet. Freeze 1 hour.
5. Microwave chopped chocolate in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm to the touch.
6. Remove 4 ice-cream balls from freezer. Quickly dip balls, 1 at a time, into chocolate using a fork and allowing excess chocolate to drip off. Immediately place on a parchment paper-lined baking sheet, and sprinkle with almonds and reserved toasted coconut. Place in freezer. Repeat with remaining ice-cream balls, chocolate, almonds, and coconut. Freeze 30 minutes or until firm. Serve immediately, or store in a zip-top plastic bag in freezer.
PROFITEROLES WITH COFFEE ICE CREAM
These small cream puffs are surprisingly easy to make, but they have a fancy look that’s perfect as a light dessert beside a cup of coffee when company comes for dinner.
Makes 2 dozen puffs
Hands-on Time 20 min.
Total Time 1 hour
¾ cup all-purpose flour
1½ tsp. sugar
⅓ cup butter
3 large eggs, beaten
Parchment paper
1½ cups coffee ice cream
1 cup hot fudge topping
1. Preheat oven to 400°. Stir together flour and sugar.
2. Bring butter and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.
3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove from oven to a wire rack. Pierce 1 side of each cream puff with a knife to allow steam to escape. Cool completely on baking sheet (about 20 minutes).
5. Cut each cream puff in half horizontally. Scoop coffee ice cream onto bottom halves; top with remaining halves. Cover and freeze until ready to serve. Drizzle with hot fudge topping just before serving.
The Scoop
Use a 1-inch scoop coated with cooking spray to drop dough onto baking sheet. Store cooled, unfilled puffs in an airtight container up to 2 days.
MERINGUE NESTS WITH ICE CREAM AND RASPBERRIES
These crunchy little meringue nests are great with many different combinations of ice cream, sorbet, and fruit, but they are divine with vanilla ice cream and lemony fresh raspberries.
Makes 6 servings
Hands-on Time 17 min.
Total Time 5 hours, 17 min.
Parchment paper
3 large egg whites
¼ tsp. cream of tartar
⅔ cup sugar
½ tsp. vanilla extract
2 cups fresh raspberries
1 Tbsp. sugar
1 Tbsp. fresh lemon juice
1½ cups vanilla ice cream
Garnishes: lemon zest and fresh mint sprigs
1. Preheat oven to 250°. Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on parchment paper. Turn paper over.
2. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add ⅔ cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Add vanilla extract; beat until blended.
3. Divide egg white mixture evenly among each of the 6 drawn circles, shaping meringues into nests with 1-inch sides using the back of a spoon.
4. Bake at 250° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 4 hours.
5. Toss together raspberries, 1 Tbsp. sugar, and lemon juice in a small bowl. Let stand 1 hour. Carefully remove meringue nests from paper. Scoop ¼ cup ice cream into each meringue nest, and top evenly with raspberry mixture.
DIPPED ICE CREAM WHOOPIE PIES
Makes 20 servings
Hands-on Time 23 min.
Total Time 2 hours, 48 min.
6 Tbsp. butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa
1½ tsp. baking powder
¼ tsp. table salt
¾ cup milk
Parchment paper
3 cups vanilla ice cream
12 oz. semisweet chocolate, chopped
Toppings: chocolate candy sprinkles, chopped pecans, sea salt, toffee bits, chopped almonds, flaked coconut
1. Preheat oven to 400°. Beat butter and brown sugar at medium speed with an electric mixer 3 minutes or until light and fluffy. Add egg, beating just until blended. Whisk together flour, cocoa, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
2. Drop batter by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 400° for 8 minutes or until cookies spring back when lightly touched. Cool on pan 2 minutes; transfer to wire racks, and cool completely (about 15 minutes).
3. Spoon 2 Tbsp. ice cream onto flat side of half of cookies; top with remaining cookies. Place on a parchment paper-lined baking sheet. Freeze 1 hour.
4. Microwave chocolate in a small microwave-safe bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until chocolate is barely warm to the touch. Dip frozen whoopie pies halfway into chocolate; immediately sprinkle with desired toppings. Return whoopie pies to baking sheet. Freeze 1 hour or until firm. Serve immediately, or wrap each whoopie pie individually with plastic wrap, and store in freezer up to 1 month.
CHOCOLATE-CHERRY ICE CREAM SANDWICHES
These chocolate-cherry handfuls feature chocolate chunk-cherry ice cream sandwiched between brownie cookies packed with dried cherries. Say that three times fast!
Makes 15 servings
Hands-on Time 10 min.
Total Time 1 hour, 55 min.
2 Tbsp. vegetable oil
1 large egg
1 (18.75-oz.) package chocolate supreme brownie mix
6 Tbsp. chopped dried cherries
Parchment paper
5 cups cherry ice cream with chocolate chunks
1. Preheat oven to 325°. Whisk together oil, egg, and 2 Tbsp. water in medium bowl. Stir in brownie mix and cherries. Scoop batter into 30 (1-inch) balls using a small ice-cream or cookie scoop; place 2 inches apart on parchment paper-lined baking sheets.
2. Bake at 325° for 15 minutes or until set. Cool on pans 1 minute; transfer to wire racks, and cool completely (about 30 minutes).
3. Scoop ⅓ cup ice cream on flat side of each of 15 cookies; top each with another cookie, flat side down, pressing gently. Place ice-cream sandwiches on a parchment paper-lined baking sheet; freeze at least 1 hour or until firm. Serve immediately, or wrap each sandwich individually with plastic wrap, and store in freezer up to 1 month.
PEANUTTY ICE CREAM SANDWICHES
Makes 5 servings
Hands-on Time 15 min.
Total Time 1 hour, 45 min.
½ cup chunky peanut butter
2 pints vanilla ice cream, softened
1 (8.75-oz.) package large chewy peanut butter cookies
1 cup coarsely chopped peanuts
1. Swirl peanut butter into softened ice cream. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 cookies; top with remaining cookies. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
Twist It Up!
CHOCOLATE-MINT ICE CREAM SANDWICHES
Omit peanut butter and peanuts. Substitute 1 (8.5-oz) package large chewy chocolate cookies for chewy peanut butter cookies. Chop 15 mint-and-cream filled chocolate sandwich cookies; stir into softened ice cream, and proceed as directed.
STRAWBERRY ICE CREAM SANDWICHES
With only five ingredients, you won’t believe how decadent and satisfying these little treats can be. Take out of the freezer just before serving. They need to be super cold!
Makes 6 servings
Hands-on Time 10 min.
Total Time 2 hour, 10 min.
⅓ cup chopped fresh strawberries
2 Tbsp. strawberry preserves
12 devil’s food cookie cakes
2 Tbsp. hot fudge topping
¾ cup strawberry ice cream
1. In small bowl, gently stir strawberries and preserves.
2. Place cookies, flat sides up, on work surface. Top each of 6 cookies with 1 tsp. fudge topping. Top each of remaining 6 cookies with 1 heaping tablespoon strawberry mixture and 2 Tbsp. ice cream. Place fudge-topped cookies, fudge side down, on ice cream; gently press together.
3. Place in plastic or wax paper sandwich bags. Freeze at least 2 hours or until firm.
The Scoop
If ice cream starts to melt while assembling these treats, keep sandwiches in freezer while working and remove only one at a time to fill.
LEMON BARS
Makes 16 servings
Hands-on Time 24 min.
Total Time 7 hours, 24 min.
1 cup plus 1 Tbsp. sugar, divided
½ cup fresh lemon juice
6 large egg yolks
½ cup butter, cut into pieces
2 tsp. lemon zest
1 cup graham cracker crumbs (about 7 sheets)
3 Tbsp. butter, melted
⅛ tsp. table salt
4 cups lemon sorbet, softened
1 cup thawed whipped topping
16 small mint leaves (optional)
1. Whisk together 1 cup sugar, lemon juice, and egg yolks in a medium saucepan. Cook over low heat, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat; add ½ cup butter and lemon zest, whisking until butter melts. Place heavy-duty plastic wrap directly on warm lemon curd (to prevent a film from forming); cool completely (about 1 hour).
2. Preheat oven to 350°. Line bottom and sides of an 8-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together graham cracker crumbs, remaining 1 Tbsp. sugar, 3 Tbsp. melted butter, and salt; press mixture in bottom of prepared pan. Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool completely in pan on a wire rack (about 30 minutes).
3. Spread lemon sorbet evenly over prepared crust in pan. Spread lemon curd over sorbet. Place heavy-duty plastic wrap directly on surface of curd. Freeze 6 hours or until firm. Lift mixture from pan, using foil sides as handles. Cut into squares; top each serving with a dollop of whipped topping and, if desired, a mint leaf.
The Scoop
If you are in a pinch for time, you can substitute 1⅓ cups bottled lemon curd for the homemade.
CHOCOLATE-DIPPED WAFFLE CONE BARS
After cutting into bars, wrap any leftover treats individually in plastic wrap, and store in a zip-top plastic bag in the freezer. They’ll be ready as a refresing treat on a warm day.
Makes 16 servings
Hands-on Time 17 min.
Total Time 7 hours, 12 min.
1 (7-oz.) package waffle cones, divided
¼ cup butter, melted
2 Tbsp. brown sugar
1 cup semisweet chocolate morsels
1 Tbsp. shortening
Parchment paper
¾ cup toasted chopped pecans
5 ½ cups dulce de leche or caramel ice cream, softened
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Break 8 waffle cones into pieces. Process waffle cone pieces, butter, and brown sugar in a food processor until finely crushed. Press crumb mixture into prepared pan.
2. Bake at 350° for 10 minutes. Cool completely in pan on a wire rack (about 30 minutes).
3. Break remaining 4 cones into 2-inch pieces. Microwave chocolate morsels and shortening in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted, stirring at 30-second intervals. Dip waffle cone pieces entirely into melted chocolate; place on a parchment paper-lined baking sheet. Freeze 15 minutes.
4. Fold frozen waffle cone pieces and pecans into ice cream; spread evenly over crust.Cover and freeze 6 hours or until firm. Lift mixture from pan, using foil sides as handles. Cut into squares.
The Scoop
To make these extra special, you can try this recipe using our homemade Dulce de Leche Ice Cream.
CEREAL TREAT ICE CREAM SANDWICHES
Perfect for kids, these treats can also be made with chocolate-flavored crisp rice cereal or rainbow-colored fruit-flavored crisp rice cereal and filled with their favorite ice cream.
Makes 12 servings
Hands-on Time 13 min.
Total Time 4 hours, 33 min.
2 Tbsp. butter
4 cups miniature marshmallows, divided
3 cups crisp rice cereal
3 cups vanilla ice cream, softened
1. Line bottom and sides of 2 (8-inch) square pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Melt butter in a large saucepan over low heat. Add 3 cups marshmallows, stirring until melted. Remove from heat; stir in cereal. Quickly divide mixture evenly between prepared pans, pressing mixture in pans with wet hands. Cool completely in pans (about 20 minutes).
3. Lift cereal mixture from 1 pan, using foil sides as handles. Gently remove foil. Stir together remaining 1 cup marshmallows and ice cream; spread over cereal mixture in remaining pan. Place remaining cereal mixture over ice cream, pressing gently. Cover and freeze 4 hours or until firm.
4. Lift dessert from pan, using foil sides as handles. Cut into 12 ice-cream sandwiches. Serve immediately, or wrap each sandwich individually with plastic wrap, and store in freezer up to 1 month.
TOFFEE CRUNCH ICE CREAM SANDWICHES
With so many yummy flavors of ice cream out there, it’s fun to pick one with bits, pieces, and swirls to add to these sandwiches. Any caramel-swirled ice cream will work great with this recipe.
Makes 8 servings
Hands-on Time 15 min.
Total Time 1 hour, 30 min.
2⅔ cups English toffee and caramel swirl ice cream
16 pecan shortbread cookies
Parchment paper
3 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
1. Scoop ⅓ cup ice cream on flat side of each of 8 cookies; top each with another cookie, flat side down, pressing gently. Place ice-cream sandwiches on a parchment paper-lined baking sheet; freeze 15 minutes.
2. Place chopped candy bars in a shallow bowl. Roll sides of sandwiches in candy to coat ice cream; return sandwiches to baking sheet. Freeze at least 1 hour or until firm. Serve immediately, or wrap each sandwich individually with plastic wrap, and store in freezer up to 1 month.
Note: We tested with Breyers Blasts! HEATH English Toffee Ice Cream.
MINI MOCHA ICE CREAM SCOOPS
Makes 4 servings
Hands-on Time 20 min.
Total Time 1 hour
Parchment paper
½ cup chocolate-covered espresso beans
1¼ cups coffee or chocolate ice cream
1 (1-oz.) extra-dark chocolate square
4 sugar cones
2 Tbsp. shaved chocolate or chopped mixed nuts
1. Line a baking sheet with parchment paper, and place in freezer. Process espresso beans in a food processor 30 seconds or until finely chopped. Pour espresso crumbs into a shallow dish. Scoop ice cream into small balls using a 1¼-inch ice-cream or cookie scoop, and roll ice cream in espresso crumbs. Arrange on prepared baking sheet in freezer. Freeze 30 minutes to 24 hours.
2. Microwave chocolate square in a microwave-safe glass measuring cup at HIGH 1 minute or until melted, stirring at 30-second intervals. Dip top edges of 4 sugar cones into melted chocolate. Dip into shaved chocolate or chopped mixed nuts.
3. Serve ice-cream scoops in dipped sugar cones. Serve immediately, or wrap each cone individually with plastic wrap, and store in freezer up to 1 month.
Twist It Up!
MINI NUTTY ICE CREAM SCOOPS
Substitute ½ cup finely chopped mixed nuts for chocolate-covered espresso beans and low-fat vanilla bean ice cream for coffee ice cream. (Do not process nuts.)
CARAMEL-ALMOND-VANILLA CONES
Makes 6 servings
Hands-on Time 37 min.
Total Time 3 hours, 7 min.
3½ cups premium vanilla ice cream, divided
6 sugar cones
1 (11-oz.) package dry-roasted almonds, chopped (2 ¼ cups)
Parchment paper
2 (7.25-oz.) bottles caramel ice-cream shell topping
1. Let 1 cup plus 2 Tbsp. ice cream stand at room temperature 10 minutes to soften. (Keep remaining ice cream in freezer.) Spoon 3 Tbsp. softened ice cream into cavity of each cone, filling to top of cone; dip in chopped almonds. Place cones on a parchment paper-lined baking sheet, and freeze 30 minutes.
2. Scoop about ⅓ cup remaining ice cream on top of each cone. Return cones to baking sheet; freeze 1 hour.
3. Shake ice-cream shell topping; pour into a 2-cup glass measure. Working with 1 cone at a time (keep remaining cones in freezer), dip entire top of cone into shell topping, coating ice cream completely. Immediately dip into almonds. Return cone to baking sheet in freezer. Repeat procedure with remaining cones, shell topping, and almonds. Freeze at least 1 hour or until firm. Serve immediately, or wrap each cone individually with plastic wrap, and store in freezer up to 1 month.
OATMEAL-RUM-RAISIN ICE CREAM SANDWICHES
Makes 5 servings
Hands-on Time 15 min.
Total Time 3 hours, 45 min.
¼ cup dark rum
½ cup golden raisins
2 pints vanilla ice cream, softened
1 (8.75-oz.) package large chewy oatmeal cookies
1. Pour rum over golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 cookies; top with remaining cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
CHOCOLATE-HAZELNUT DIPPED CONES WITH SEA SALT
Makes 6 servings
Hands-on Time 20 min.
Total Time 3 hours, 20 min.
6 large Styrofoam drinking cups
1 (4-oz.) bittersweet chocolate baking bar, chopped
1 Tbsp. hazelnut spread
2½ Tbsp. whipping cream
6 sugar cones
2 cups plus 6 Tbsp. chocolate ice cream
1 (7.25-oz.) bottle chocolate ice-cream shell topping
¼ cup toasted chopped hazelnuts
¼ tsp. sea salt
1. Cut bottoms out of Styrofoam drinking cups. Place cups upside down on a large baking sheet. Microwave chopped chocolate, hazelnut spread, and whipping cream in a small microwave-safe bowl at HIGH 1½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Spoon chocolate mixture evenly into cavities of cones. Place cones into holes in bottoms of cups so cones will stand upright.
2. Fill remainder of each cone cavity with about 1 Tbsp. ice cream. Scoop about ⅓ cup of ice cream on top of each cone; freeze 2 hours or until firm.
3. Shake shell topping, and drizzle over ice cream, covering as much as possible; immediately sprinkle with hazelnuts and sea salt. Freeze 1 hour before serving, or wrap each cone individually with plastic wrap, and store in freezer up to 1 month.
Note: We tested with Nutella Hazelnut Spread.