Ingredients for 3 people
1 pint vanilla ice cream
3 ice cream cones
3/4 cup hard caramels
1 cup chocolate-hazelnut spread
Caramelized almonds, crushed
1 small plastic bottle
1 craft knife
2 Ziploc bags, 1 large 1 small
3 small bowls
3 cardboard bowls
Step 1/4Cut off the top of the bottle. Cut 1 star in the lid with the craft knife. Cut 1 of the bottom corners of the large Ziploc bag and slide the top of the closed bottle into it. Fill this bag with vanilla ice cream.
Step 2/4Turn the small bowls upside down and place the ice cream cones upside down on top. Melt the hard caramels and pour them in a net around the base of the ice cream cones and down over the bowls to form caramel cups attached to the top of the ice cream cones.
Step 3/4Stick the cones in the upside down cardboard bowls to make them stand upright. Fill the cones with the chocolate-hazelnut spread and then pipe the ice cream in them using the bag as a piping bag and turning as you go to form a soft serve effect in the caramel cups. Place in the freezer.
Step 4/4Place the remaining spread in the small Ziploc bag and cut one of the bottom corners to form a thin-line piping bag. Squeeze the spread over the ice cream following the swirls. Sprinkle with crushed caramelized almonds and enjoy.