The Ultimate Chocolate-Hazelnut Ice Cream Cupcakes

Are you searching for a truly unique and impressive party dessert that requires absolutely no baking? Imagine a delicious, edible “cupcake” where the liner is a chewy-crispy hazelnut crust, the cake is creamy coconut ice cream, and the frosting is a perfect scoop of rich chocolate ice cream.

This recipe for Chocolate-Hazelnut Ice Cream Cupcakes is your guide to creating a fun, spectacular, and completely no-bake frozen treat. It’s a brilliant dessert that looks like a classic cupcake but delivers the cool, creamy satisfaction of a loaded ice cream sundae. Each component is designed to create a perfect harmony of flavors and textures, from the toasted nuts to the creamy ice cream.

What makes this recipe so special is its “wow” factor combined with its incredible ease. It’s a perfect make-ahead dessert for birthday parties, summer get-togethers, or any time you want to serve something truly memorable. Get ready to delight your guests with these amazing Chocolate-Hazelnut Ice Cream Cupcakes.

Table of Contents

Table of Contents

The Secret to the Perfect No-Bake “Cupcake” Crust

The foundation of these Chocolate-Hazelnut Ice Cream Cupcakes is the unique, chewy-crispy crust that forms the edible “cupcake liner.” This is not a typical crumb crust; it’s a delicious confection in its own right. Here’s what makes it so special:

• Toasted Hazelnuts and Coconut: Toasting the nuts and coconut is a non-negotiable step that transforms their flavor from raw to deeply nutty, fragrant, and complex. It’s the secret to a gourmet-tasting base.
• Crispy Rice Cereal: This adds a light, airy, and satisfying crunch that provides a wonderful textural contrast to the other ingredients.
• Sweetened Condensed Milk: This is the magic binder. Instead of butter, we use sweetened condensed milk to hold the crust together. It adds sweetness and creates a fantastic, soft, chewy texture that is incredible when frozen.

The Key Ingredients for Your Ice Cream Cupcakes

Each ingredient in these Chocolate-Hazelnut Ice Cream Cupcakes is chosen to build the classic and beloved flavor combination of chocolate and hazelnut.

• Blanched Hazelnuts: Using blanched hazelnuts (which have their skins removed) provides a smoother, less bitter flavor that is perfect for the crust.
• Sweetened Shredded Coconut: Adds a chewy texture and a subtle tropical note that pairs beautifully with the other flavors.
• Crispy Rice Cereal: Provides a light, airy crunch.
• Sweetened Condensed Milk: The sweet, sticky “glue” that holds our delicious crust together.
• Coconut or Vanilla Ice Cream: This is the “cake” part of our cupcake. Coconut ice cream enhances the tropical notes, while vanilla provides a classic, creamy base.
• Chocolate Ice Cream: The “frosting” on top! A scoop of rich chocolate ice cream completes the perfect chocolate-hazelnut flavor profile.

Step-by-Step Guide to Your Chocolate-Hazelnut Ice Cream Cupcakes

This recipe is all about simple, fun assembly in stages. A standard 12-cup muffin tin is the perfect mold for this project.

Part 1: Make the No-Bake Hazelnut Crusts

1. Toast the Nuts and Coconut: Preheat your oven to 400°F. Spread the whole blanched hazelnuts and the sweetened shredded coconut on a baking sheet. Toast for 8 to 10 minutes, watching carefully, until they are deep golden brown and fragrant. Let them cool completely on the baking sheet.
2. Prepare the Muffin Tin: Lightly spray 6 cups of a standard muffin tin with nonstick cooking spray. This will help with unmolding the finished cupcakes later.
3. Make the Crust Mixture: Once cooled, transfer the toasted hazelnuts and coconut to a food processor. Add the crispy rice cereal and the sweetened condensed milk. Pulse the mixture until it is finely ground and starts to come together into a sticky, crumbly mixture.
4. Form the “Cupcake Liners”: Divide the coconut-hazelnut mixture evenly among the 6 prepared muffin cups.
   • Pro-Tip: The mixture will be sticky! Wet your fingers with a little water to prevent the crust from sticking to them as you work.
5. Press the Crusts: Use your wet fingers to firmly press the mixture into the bottom and all the way up the side of each muffin cup, forming a small crust or “cupcake liner.”
6. Freeze to Set: Place the muffin pan in the freezer until the crusts are firm, at least 20 minutes.

Part 2: Assemble and Freeze Your Cupcakes

1. Add the First Ice Cream Layer: Let your pint of coconut or vanilla ice cream soften slightly at room temperature until it’s spreadable. Remove the muffin pan from the freezer. Fill each frozen crust with the softened ice cream, smoothing the tops with a small spatula or the back of a spoon.
2. Freeze Until Firm: Place the muffin pan back in the freezer until the first ice cream layer is firm to the touch, about 40 minutes.
3. Add the “Frosting”: Let your chocolate ice cream soften slightly. Top each ice cream cupcake with a nice, round scoop of the chocolate ice cream. You can make the bottom of the scoop flat so it sits neatly on top of the coconut ice cream layer.
4. Final Freeze: Your Chocolate-Hazelnut Ice Cream Cupcakes are now assembled! You can serve them immediately for a softer texture, or cover the muffin pan with plastic wrap and freeze for at least 2 hours, or up to 2 days, until completely solid.

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Serving and Storage Information

To serve your frozen Chocolate-Hazelnut Ice Cream Cupcakes, carefully run a small offset spatula or a thin butter knife around the edge of each cup to loosen it, then gently pry it out. Garnish the top of each cupcake with a sprinkle of extra chopped toasted hazelnuts.

Store any leftover cupcakes in an airtight, freezer-safe container for up to one week.

Creative “Ice Cream Cupcake” Variations

This fun technique is a perfect template for creating other delicious flavor combinations.

Flavor Variation	Crust Adaptation	Ice Cream Layers (Bottom & Top)	The Delicious Result
“Almond Joy” Cupcakes	Replace the hazelnuts with toasted almonds.	Use coconut ice cream for the base and chocolate ice cream for the top scoop. Drizzle with a little chocolate syrup before the final garnish.	A frozen tribute to the classic candy bar.
“Peanut Butter Cup” Cupcakes	Replace the hazelnuts with roasted peanuts and use a chocolate-flavored crispy rice cereal.	Use peanut butter cup ice cream for the base and chocolate ice cream for the top. Garnish with a chopped mini peanut butter cup.	The ultimate treat for any peanut butter and chocolate lover.
“Strawberry Pretzel” Cupcakes	Omit the nuts and coconut. Use 2 cups of crushed pretzels and 1/2 cup of freeze-dried strawberries for the crust.	Use strawberry ice cream for the base and vanilla ice cream for the top scoop.	A fantastic sweet and salty combination with a wonderful crunch.

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Conclusion: The Perfect Party-Ready Treat

These Chocolate-Hazelnut Ice Cream Cupcakes are a delightful and creative way to serve a frozen dessert. They are perfectly portioned, easy to make ahead, and have a “wow” factor that is sure to impress guests of all ages. The combination of the chewy-crispy hazelnut crust and the creamy, layered ice cream is a true delight. We hope you have fun creating these unique and delicious no-bake cupcakes!

Frequently Asked Questions (FAQs)