1 pint chocolate ice cream, softened until
    spreadable but not melted
1 cup Nutella
2 pints coffee ice cream, softened until
    spreadable but not melted
8 whole toasted peeled hazelnuts

Have ready 8 (5 to 6 ounce capacity) ramekins. Spread 1/4 cup chocolate ice cream onto the bottom of each ramekin. Drizzle 2 teaspoons Nutella evenly over the chocolate ice cream. Spread 1/2 cup coffee ice cream into 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.