Nutella ice cream on coconut oatmeal cookie cups

Do you like Nutella? And oatmeal cookies? I love both and if we put them together I have the perfect dessert. Plus, now that we're in summer, the best dessert is ice cream. Don't you agree with me?

So today I suggest you a nice homemade Nutella ice cream served on a homemade coconut and oat cookie cup . How did you like it?

To make your ice cream creamy, add a teaspoon of liqueur, in this case Frangelico, and another teaspoon of inverted sugar or honey, and use an ice cream maker . I have prepared it with the ice cream maker accessory of my KitchenAid , which makes your homemade ice cream, as I said, creamier, by churning it without you having to take it out of the freezer and beat it every so often, so that it does not generate unpleasant ice crystals.

Let's go with the recipe!

Le Creuset non-stick muffin pan

Ingredients

For the 3 cookie cups:

• 15 ml coconut oil
• 3 tablespoons of panela or brown sugar
• 50 ml of hazelnut milk or other vegetable milk or drink of preference
• 125 g of oat flakes
• 45 g of oat flour
• 1 pinch of salt

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

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

• 350 g Nutella cream
• 200 g of cream
• 200 g whole milk
• 1 teaspoon inverted sugar or soft honey
• 1 spoon of Frangelico

To decorate:

• Several ounces of chocolate
• Grated chocolate
• Crushed hazelnuts

Preparation

For the cookie cups

1. Preheat the oven to 180ºC with heat from above and below.
2. In a medium bowl , add the coconut oil, panela and hot hazelnut milk so that the butter or coconut oil melts, and mix well.
3. Add the oat flakes and mix.
4. Finally add the flour and a pinch of salt.
5. Mix until you get a slightly soft dough that does not stick to your hands.
6. You may need to add a little more milk or oat flour to achieve the desired texture, as not all flours absorb the same amount of liquid. If the dough is too dry, it will crack.
7. Turn the muffin or cupcake pan upside down.
8. Roll out the dough to about 4 mm thick (you can measure this on the spot with the Joseph Joseph rolling pin ) and cut out circles of about 10-12 cm in diameter. Line each muffin mould with the dough and bake for about 25 minutes until the edges of the biscuit begin to turn golden.
9. Remove from the oven and allow to cool upside down on a rack .

For the Nutella ice cream

1. Add all ingredients to a saucepan and place on low heat, just enough for the Nutella and inverted sugar or honey to dissolve well in the liquids.
2. Allow to cool and place in the refrigerator until completely cold.
3. Once the mixture is completely cold, pour it into the previously frozen KitchenAid refrigerator for at least 24 hours, and chill for 20-25 minutes.
4. The ice cream will be almost ready if the temperature is cool, but it is still advisable to put it in a preferably metal container, cover it with plastic wrap and keep it in the freezer for 2 hours.
5. Serve over our cookie cups with an ounce of chocolate, grated chocolate or ground hazelnuts.

Le Creuset Non-Stick Muffin Pan and KitchenAid Ice Cream Attachment

Advice

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