Chocolate Hazelnut Ice Cream Cups

Prep Time: 10-15 minutes (excludes chill time)

Cook Time: 7-9 minutes

Servings: 10

 

Ingredients

10 small CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
¼ cup unsalted butter, melted
½ cup granulated sugar or sugar alternative
½ teaspoon cocoa powder

For the Ice Cream

3 cups heavy whipping cream
2 teaspoons pure vanilla extract
½ teaspoon fine sea salt
One 14 ounce can sweetened condensed milk
 ⅓ cup ChocZero Cocoa Hazelnut Spread

 

For Low Carb No-Churn Ice Cream

1 cup heavy whipping cream
2 tablespoons powdered Swerve® or any other powdered zero carb sweetener.
1 tablespoon vodka
1 teaspoon vanilla extract
¼ teaspoon xanthan gum
1 pinch salt

For Topping

ChocZero Cocoa Hazelnut Spread, as desired
¼ cup toasted hazelnuts, chopped

Directions: Ice Cream

  1. Make the ice cream: place ChocZero in a microwave safe bowl and warm for 30 seconds. Set aside.
  2. Line a standard size loaf pan with parchment paper or plastic wrap and set aside.
  3. To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, vanilla, and salt. Whip on medium-high until medium peaks form, 3-5 minutes.
  4. Using a spatula, gently fold in the sweetened condensed milk until combined. Pour mixture into the prepared loaf pan.
  5. Top with the thinned ChocZero. Use a butter knife to make large swirls to incorporate the spread into the mixture.
  6. Cover with plastic wrap and place ice cream in freezer for at least 12 hours before serving. Divide between Crepini cups and top with hazelnuts and more ChocZero!
  7. When ready to assemble ice cream cups, preheat oven to 350°F.
  8. To a shallow dish, add sugar and cocoa powder. Stir to combine and set aside.
  9. Use a pastry brush to brush melted butter on both sides of each Crepini.
  10. Dip each side in the cocoa sugar mixture.
  11. Lightly coat the back of two 12-cup muffin tins with cooking spray.
  12. Using the back of the muffin pan, lay each Crepini over a muffin cavity.
  13. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven and let cool before assembly.

 

Directions: Low Carb No-Churn Ice Cream

  1. Make the ice cream: place ChocZero in a microwave safe bowl and warm for 30 seconds. Set aside.
  2. Combine heavy cream, Swerve®, vodka, vanilla extract, xanthan gum, and salt in a mason jar.
  3. Blend mixture with immersion blender, making up and down motions. Continue until mixture has thickened and soft peaks have formed, 60-75 seconds.
  4. Top with the thinned ChocZero. Use a butter knife to make large swirls to incorporate the spread into the mixture.
  5. Cover jar and place in the freezer for 3-4 hours, stirring every 30-40 minutes.
  6. When ready to assemble ice cream cups, preheat oven to 350°F.
  7. To a shallow dish, add sugar and cocoa powder. Stir to combine and set aside.
  8. Use a pastry brush to brush melted butter on both sides of each Crepini.
  9. Dip each side in the cocoa sugar mixture.
  10. Lightly coat the back of two 12-cup muffin tins with cooking spray.
  11. Using the back of the muffin pan, lay each Crepini over a muffin cavity.
  12. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven and let cool before assembly.

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