One of grandsons LOVES Nutella so I decided to try this recipe. It was easy to put together and no churn time is necessary. I didn’t have hazelnuts on hand so we will enjoy it plain. As the original recipe states, it is rich so you don’t need to eat more than a scoopful. While the photo isn’t fantastic, the flavor is!
No Churn Nutella Ice Cream
INGREDIENTS:
- 1 can Condensed milk 395g or 14oz
- 200 g (.70 cups) Nutella
- 1 tsp. Vanilla extract
- ¼ cup Extra virgin olive oil get the light (tasting) variety
- 2 cups Cream heavy whipping cream
- ½ cup Roasted hazelnuts, chopped (optional)
DIRECTIONS:
- In a large mixing bowl, combine the condensed milk, nutella, vanilla and olive oil
- In a separate bowl, whisk the cream until soft peaks form
- Carefully fold ⅓ of the cream into the nutella mixture, being careful not to deflate the cream
- Add the remaining whipped cream and fold through
- Pour the mixture into an ice cream container or prepared pan
- Sprinkle with roasted hazelnuts and seal with the lid (or cover with plastic wrap and foil, making sure it is completely airtight)
- Place in the freezer for 6 hours before serving
- Take the ice cream out of the freezer for about 10 minutes before serving, to allow it to soften and be easier to scoop
- Notes:
- If you can’t find roasted hazelnuts, raw hazelnuts can be roasted in a moderate oven for 10 minutes – just place them on a lined tray and give them a roll around after 5 minutes
- This ice cream is super rich and delicious -1 scoop is often enough
Recipe from AppleCakeAnnie
Fork Lore 