Do you like Nutella? And the oatmeal cookies? Both things excite me and if we put them together I get the perfect dessert. Also now that we are in summer, the best dessert is in the form of ice cream. Do you disagree with me?

So today I propose a good homemade Nutella ice cream served on a glass of homemade oatmeal and coconut cookies . How have you been?

To make your ice cream creamy add a teaspoon of liqueur, in this case Frangelico and another of invert sugar or honey, and use an ice cream maker . I have prepared it with the ice cream accessory of my KitchenAid , which makes your homemade ice cream more creamy, as I say, by buttering it without you having to be taking out and beating your ice cream from the freezer every so often, so that it does not generate the unpleasant ice crystals

Let's go with the recipe!

Le Creuset Non-Stick Muffin Pan

Ingredients

For the 3 cookie cups:

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

*It is possible to add a little more milk or oatmeal 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 of Nutella cream
• 200g cream
• 200g whole milk
• 1 teaspoon invert sugar or soft honey
• 1 tablespoon of Frangelico

To decorate:

• several ounces of chocolate
• Grated chocolate
• crushed hazelnuts

Preparation

For the cookie cups

1. Preheat the oven to 180ºC heat up and down.
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 but it does not stick to your hands.
6. You may have to add a little more milk or oatmeal to get the desired texture, as not all flours absorb the same amount of liquid. If we have a very dry dough, it will crack.
7. Turn the muffin or cupcake pan upside down.
8. Stretch the dough about 4 mm thick (with the Joseph Joseph roller you can measure it at the moment) and cut circumferences of about 10-12 cm in diameter. Cover each muffin mold with the dough and bake for about 25 minutes until we see that the edges of the cookie begin to brown.
9. Remove from oven and cool upside down on a wire rack .

For the Nutella ice cream

1. Add all ingredients to a saucepan and put on a gentle heat, just enough so that the Nutella and the inverted sugar or honey are well diluted in the liquids
2. Let cool and refrigerate until very cold.
3. Once the mixture is very cold, place it in the refrigerator of our KitchenAid previously frozen for at least 24 hours, and butter for 20-25 minutes.
4. The ice cream will be practically ready if the temperature is cool, but it is still convenient to take it to a preferably metal container, cover it with film and keep it in the freezer for 2 hours.
5. Serve on our cookie cups with an ounce of chocolate, grated chocolate or ground hazelnuts.

Le Creuset Nonstick Muffin Pan and KitchenAid Ice Cream Insert

Advice

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