My crust mixture is too sticky to press into the molds. What should I do?

The key is to wet your fingers! The sweetened condensed milk is very sticky, but dipping your fingertips in a small bowl of water will prevent the mixture from sticking to them and will allow you to easily press the crust into the muffin cups.

How do I get the cupcakes out of the tin without breaking them?

Greasing the muffin cups with cooking spray before you press in the crust is the first important step. When you're ready to unmold, let the pan sit at room temperature for just 1 to 2 minutes. Then, run a thin, flexible knife or a small offset spatula around the edges to loosen them before gently prying them out.

Can I use a different type of nut in the crust?

Absolutely! Toasted almonds, pecans, or even salted peanuts would be delicious substitutes for the hazelnuts in this Chocolate-Hazelnut Ice Cream Cupcakes recipe.

Chocolate-Hazelnut Ice Cream Cupcakes: The #1 Easiest No-Bake Recipe

The Ultimate Chocolate-Hazelnut Ice Cream Cupcakes

A no-bake, cupcake-style frozen dessert. The recipe features a chewy and crunchy crust made from toasted hazelnuts, shredded coconut, crispy rice cereal, and sweetened condensed milk. This crust is pressed into muffin tin cups and then filled with a layer of coconut or vanilla ice cream and topped with a scoop of chocolate ice cream. The finished ‘cupcakes’ are garnished with more chopped hazelnuts.

Author: Evelyn
Prep Time: 1 hour 35 minutes (includes cooling and intermediate freezing)
Cook Time: 9 minutes
Total Time: 2 hours 15 minutes
Yield: 6 cupcakes 1x
Category: Dessert
Method: Toasting, No-Bake, Molding, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup blanched hazelnuts, plus chopped nuts for topping
3/4 cup packed sweetened shredded coconut
1 cup crispy rice cereal
1/4 cup sweetened condensed milk
Cooking spray, for the pan
1 pint coconut or vanilla ice cream, slightly softened
2 pints chocolate ice cream

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Instructions

Preheat the oven to 400 degrees F.
Spread the whole hazelnuts and shredded coconut on a baking sheet and toast for 8 to 10 minutes, until deep golden. Let them cool completely.
Place the cooled hazelnuts and coconut in a food processor. Add the crispy rice cereal and sweetened condensed milk, then pulse until the mixture is finely ground.
Lightly spray 6 cups of a muffin tin with cooking spray. Divide the hazelnut-coconut mixture among the cups.
Wet your fingers with water, then press the mixture firmly into the bottom and up the side of each muffin cup to form a crust.
Freeze the crusts for at least 20 minutes, or until firm.
Remove the muffin pan from the freezer and fill the crusts with the softened coconut or vanilla ice cream, smoothing the tops.
Freeze again for about 40 minutes, or until the first ice cream layer is firm.
Top each ice cream cupcake with a scoop of chocolate ice cream.
Serve immediately, or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup and gently pry out the cupcake.
Garnish with chopped hazelnuts before serving.

Notes

This recipe requires a standard 6-cup muffin tin.
Wetting your fingers helps prevent the sticky crust mixture from adhering to them while pressing it into the molds.
The finished cupcakes can be made ahead and stored, covered, in the freezer for up to 2 days.

Nutrition

Serving Size: 1 cupcake
Calories: 650-750
Sugar: 60-70 g
Sodium: 150-200 mg
Fat: 35-45 g
Saturated Fat: 20-28 g
Carbohydrates: 70-85 g
Fiber: 4-6 g
Protein: 10-12 g
Cholesterol: 70-90 mg

Find it online: https://cookupjoy.com/ice-cream-cupcakes/