Mini Chocolate Nutella Swirl Ice Cream Cakes

Base

In a food processor, grind the graham crackers into a crumble. Or using a ziplock back and rolling pin, crush the cookies.

Melt the butter and pour 4 tbl into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse. Add an additional 1 tbl of melted butter if the crumbs feel too dry and aren't sticking together.

Line a cupcake pan with cupcake liners and evenly press the crumble into the bottom of each mold. Using fingers, firmly press the cookie into a tight crust. Set in the freezer while making the ice cream layer.

Ice-cream

In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.

Fold in the sweetened condensed milk and vanilla and cocoa powder

Evenly distribute cream between liners. Place dollops of melted nutella and swirl it in using a toothpick. Add baking pan back to the freezer for 8-12 hours. When set, make the homemade fudge sauce.

Hot Fudge Sauce

Combine heavy cream, butter, cocoa powder, and sugar into a saucepan on medium heat. Whisk to combine until warm and butter is fully melted. Transfer to a heat proof jar and allow to cool before adding to the ice cream mixture. Sauce will thicken as it cools.

Drizzle over ice-cream or add along with whipped cream!