Since we had already started experimenting with Nutella, I happened to have two jars waiting in the cupboard, bought at a great promotional price. The obvious solution? Homemade Nutella ice cream! This recipe is perfect for anyone who loves the classic chocolate-hazelnut spread. The ice cream is intensely Nutella-flavoured, wonderfully creamy and incredibly easy to make. In fact, I found the original version almost too rich, so I added half a cup of milk to lighten the texture slightly. Best of all, it requires no eggs and can be made with or without an ice cream maker.
Ingredients for Nutella ice cream:
- 350 g Nutella (or a similar chocolate-hazelnut spread)
- 410 g unsweetened evaporated milk (1 can)
- 125 ml milk
Blend all ingredients together until completely smooth. Chill the mixture thoroughly in the refrigerator until very cold. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for several hours until firm.
Without an ice cream maker:
Whisk the chilled mixture briefly, pour into a freezer-safe container and place in the freezer. For the first 3 hours, remove the container approximately every 30 minutes and mix thoroughly with a hand mixer or whisk to break up ice crystals and maintain a smooth, airy texture. Continue freezing until fully set.
Serve the ice cream topped with toasted and chopped hazelnuts for extra crunch and an even more intense hazelnut flavour.
Enjoy!
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