Nutella Ice Cream on Oat and Coconut Cookie Cups

Do you like Nutella? And oatmeal cookies? I'm enthusiastic about both and if we put them together I get the perfect dessert. Also now that it's summer, the best dessert is shaped like ice cream. Don't you agree with me?

So today I suggest a good homemade Nutella ice cream served in an oatmeal and coconut cookie cup. How do you feel about that?

To make your ice cream creamy add a teaspoon of liqueur, in this case Frangelico, and another of invert sugar or honey, and use a ice cream maker. I made it with the ice cream maker attachment for my KitchenAid, which makes your homemade ice cream creamier, churning it without you having to take it out periodically and beat it, so it doesn't form unpleasant ice crystals.

Let's get to the recipe!

Le Creuset nonstick muffin pan

Ingredients

For the 3 cookie cups:

• 15 ml coconut oil
• 3 tablespoons panela or brown sugar
• 50 ml hazelnut milk or another milk/plant drink of your choice
• 125 g rolled oats
• 45 g oat flour
• 1 pinch of salt

*You may need to add a bit more milk or oat flour to achieve the desired texture, since not all flours absorb the same amount of liquid.

For the Nutella ice cream (800g of ice cream):

• 350 g Nutella spread
• 200 g heavy cream
• 200 g whole milk
• 1 teaspoon invert sugar or mild honey
• 1 spoon Frangelico

To decorate:

• Several pieces of chocolate
• Grated chocolate
• Crushed hazelnuts

Preparation

For the cookie cups

1. Preheat the oven to 180ºC top and bottom heat.
2. In a medium bowl, add the coconut oil, panela and the hot hazelnut milk so the butter or coconut oil melts, and mix well.
3. Add the rolled oats and mix.
4. Finally add the flour and the pinch of salt.
5. Mix until you get a slightly soft dough but one that doesn't stick to your hands.
6. You may need to add a bit more milk or oat flour to achieve the desired texture, since not all flours absorb the same amount of liquid. If the dough is very dry it will crack.
7. Place the muffin pan upside down.
8. Roll the dough to about 4 mm thickness (with the Joseph Joseph rolling pin you can measure it instantly) and cut circles about 10-12 cm in diameter. Cover each muffin mold with the dough and bake for about 25 minutes until you see the cookie edges starting to brown.
9. Remove from the oven and let cool upside down on a rack.

For the Nutella ice cream

1. Add all ingredients to a saucepan and put over low heat, just enough for the Nutella and the invert sugar or honey to dissolve well in the liquids
2. Let cool slightly and refrigerate until well chilled.
3. Once the mixture is well chilled, pour into the ice cream maker of our KitchenAid previously frozen for at least 24 hours, and churn for 20-25 minutes.
4. The ice cream will be practically ready if the temperature is cool, but it's still advisable to transfer to a preferably metal container, cover with plastic wrap and keep 2 hours in the freezer.
5. Serve over our cookie cups with a piece of chocolate, grated chocolate or ground hazelnuts.

Le Creuset nonstick muffin pan and KitchenAid Ice Cream Attachment

Tip

• These cookie cups can be made with any cookie dough, including butter cookies, but in that case you should chill the dough well on the mold in the fridge for at least 20 minutes before putting them in the oven. The key for these cups is that the cookies are crispy and not too thin, so they hold the ice cream well