1 pt Chocolate ice cream, softene

           Spreadable but not melted
      1 c  Nutella

      2 pt Coffee ice cream, softened u

           Spreadable but not melted
      8    Toasted peeled hazelnuts

  Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS
  Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate
  ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over
  the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin.
  Smooth the top. Freeze the ramekins until the coffee ice cream is firm,
  about 30 minutes. Removing only 4 ramekins from the freezer at a time,
  spread a smooth layer of nutella over the coffee ice cream. Place a
  hazelnut in the center of each filled ramekin. Freeze the ramekins just
  until the topping is firm, about 15 minutes. Serve.
   TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.  Gently
  press heavy aluminum foil around each ramekin. Label with date and
  contents. Freeze up to 2 weeks.
   TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to  10
  minutes to soften the ice cream slightly.