If you’re not a big chocolate ice cream fan (like me), trust me when I say that Nutella Ice Cream hits different. You should ALWAYS allow the exception for Nutella. As a bonus, if you’re a fan of ferrero ice cream/gelato than this recipe is also for you! It seriously tastes the same.
No-churn ice cream also happens to be one of my favourite things to make in Summer. You can whip it up in around 10 minutes, and you often only need 3 ingredients to make the creamiest no-churn ice cream. You’ll find at least one flavour in my freezer at all times.
HOW TO MAKE IT
To make this insanely creamy Nutella ice cream all you need is some whipping cream, condensed milk and Nutella (or another hazelnut spread).
- As the Nutella is a thick consistency, we want to make sure that it can incorporate into the whipped cream perfectly. So, in a medium sized bowl add the Nutella and condensed milk, stirring until it is completely combined.
- Because the Nutella is pretty dense and creamy, we’re using just under a pint of whipped cream. I tried it with a full pint, and it is still delicious but it does get almost soft-serve like very quick. So if that’s your style, or you just aren’t sure what to do with the 75ml of cream, then go for it. It will still be delicious.
- Next you want to whip your whipping cream until stiff peaks form. You want stiff peaks when making no-churn ice cream as this will ensure that it is oh so creamy. Because when you fold in the Nutella mixture you will be beating a lot of the air out of it.
- Now that you have stiff peaks, add in your Nutella mixture. Using a spatula, gently fold your ingredients together until combined. If you are adding any extras in, like hazelnuts, choc chips, or anything else, this is the part where you can do that.
HOW TO STORE THE ICE CREAM
Loaf pan’s are one of the best containers to put ice-cream in, but you can really use any type of pan or container to store it in.
- In your chosen pan, pour your mixture in. To add a really nice texture and crunch to the ice cream you can swirl some Nutella on top. Really, can there be TOO much Nutella? No.
- To make the Nutella easy to swirl in, heat up ¼ cup in the microwave for just 10 seconds. This makes it a bit looser and you can drizzle it on top of your ice cream easily.
- Using a knife, skewer, or an offset spatula, swirl the Nutella until it is evenly distributed across the top.
Now, depending on the type of pan you use your cling wrap might sink and touch the top of your ice cream. We don’t want that as it could ruin your beautiful swirls! So if that is the case put your pan in the freezer uncovered for 1 hour, then cover with cling wrap once the top has hardened up a bit. This will save that beautiful swirl!
Freeze your ice-cream overnight for best results. Just like that you’ve got yourself a super creamy, luxurious Nutella Ice Cream. If you want an extra gourmet experience, dip your ice cream cones in melted chocolate and freeze them before adding your scoops.
Ingredients
- 400 ml Whipping Cream
- 300 ml Condensed Milk
- 3/4 cup Nutella + 1/4 cup for swirling
Instructions
- Add your nutella and condensed milk into a medium sized bowl and mix until completely combined.
- Using the whisk attachment on your stand or hand mixer, whip your cream on medium-high for 3-4 minutes until stiff peaks have formed.
- Add your nutella mixture to the whipped cream, and you can either whip in your stand mixer on low for another 1 minute until it is combined, or fold it in by hand using a spatula.
- Pour your ice cream mixture into a clean 9×4.5” loaf pan.
- In a small heat-proof bowl, microwave the additional ¼ cup of nutella for just 10 seconds. You don’t want to get it too hot.
- Pour the nutella over your ice cream and using a knife or an offset spatula, swirl your nutella into the top.
- Cover your ice cream with cling wrap and freeze it overnight or for 8 hours.
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