3/4 cup (180 ml) chocolate ice cream

6 toasted hazelnuts, or other nuts, to taste

2 cups (500 ml) vanilla ice cream

1/2 cup (125 ml) maraschino cherries, drained and finely chopped

2 tablespoons (30 ml) cocoa powder

Place six paper liners in a muffin pan. Set aside in the freezer.

With a small 30 ml (2 tablespoons) ice cream scoop, form six balls of chocolate ice cream and insert a hazelnut. Place the balls on a baking sheet lined with parchment paper. Freeze for at least 15 minutes.

With a large 75 ml (1/3 cup) ice cream scoop, form six balls of ice cream, one at a time. Make a well in the centre of each ball while still in the ice cream scoop and insert a small ball of chocolate ice cream.

Sprinkle the surface with cherries. Remove the ball from the spoon and place, cherry side down, into the muffin cups. Sift the cocoa powder over the balls. Freeze for at least 1 hour.

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