Nutella Ice Cream Truffles

Make the Nutella ice cream: In a bowl, mix eggs, sugar, and Nutella with a hand mixer on low speed until blended. Add cream and milk; continue mixing until well combined.

Place milk mixture in a double boiler on medium heat. Whisk until mixture thickens slightly. Refrigerate mixture until thoroughly chilled, around 2 hours or overnight.

Pour mixture into an ice cream machine and churn according to manufacturer instructions. Once it has reached the consistency of ice cream, place inside the freezer for about an hour to stiffen. 

With a miniature ice cream scooper, scoop out balls of ice cream and place on a tray or baking sheet lined with wax paper. Freeze overnight to harden.

Make the Nutella shell: Combine Nutella and coconut oil in a microwave-safe bowl. Heat in the microwave in 10-second intervals until Nutella has melted. Let cool.

To assemble: Place Nutella shell mixture in a narrow, deep bowl. Using two forks or candy-dipping tools, quickly dip a ball of ice cream into the bowl, covering it completely. If the ice cream balls start to get a little soft or the Nutella coating slides off the truffle, place the scoops back in the freezer to harden again.

Lift the truffle, drain off any excess coating, and place on a tray covered with wax paper. Carefully top with a whole hazelnut or a banana chip. Place inside the freezer immediately. Repeat with remaining ingredients. Freeze truffles overnight. 

Garnish truffles with additional melted white and dark chocolate, if desired. Before serving, break off excess Nutella on the sides to make a clean truffle.

Assembling tip:  When making these goodies, you need to work quickly-the shell won't stick to the ice cream once the surface starts to melt.