Wrong. There’s Nutella Ice Cream, and this recipe for making it at home is so easy and tasty that you’d be silly not to join me in my Nutella brain freezes.
When Brian and I were in Princeton for the night a couple of weekends back, we made a point of stopping in The Bent Spoon for their famous artisan ice cream. We’d been warned about the permanent line out the door, but it took just one taste of their Lavender Mascarpone for us to understand the hype, which as it turns out isn’t hype at all. Our favorite was the Nutella Ice Cream and I’ve wanted to recreate it ever since and recreate it I did. No one’s lining up outside my apartment just yet, but I will say that my version comes pretty close. Here’s how I made it.
You’ll need: Nutella, heavy whipping cream, milk, and sugar. That’s it.
Start by cooking the ice cream batter just enough that the Nutella dissolves into the batter. Do so by combining all of the ingredients in a medium saucepan and cooking on low until the Nutella and batter become one.
Next, pour the ice cream batter into an ice cream maker and churn according to manufacturer instructions.
I’m the proud owner of a Kitchenaid Ice Cream Maker Attachment, a gadget that I highly recommend if you own the stand mixer. Believe me, it’s worth it.
After the ice cream maker does its thing, you’ll end up with a softer, soft-serve like texture. It’s very enjoyable as is, but even better when transferred to a container and into the freezer overnight to let it set into a more traditional scoop ice cream texture.
After letting the ice cream earn the first half of its name, scoop away and enjoy.
And believe you me, if you love ice cream and nutella and fudgesicles, because they do have a a great fudgesicle taste to them (you can check out my recipe for those here), you’ll love this ice cream.
I’m always so impressed with how easy it is to create and make your own ice cream, so please give this and any of your own ideas a try.
This experiment was a mighty successful one. Nutella never disappoints. Enjoy!
- 2 cups heavy whipping cream
- 1 cup milk
- 1 cup nutella
- ¼ cup sugar
- In a medium saucepan over medium heat, combine heavy whipping cream, milk, nutella, and sugar. Stir until nutella and sugar has completely dissolved.
- Place nutella ice cream batter in freezer or refrigerator until completely cool.
- Pour mixture into an ice cream maker and churn according to manufacturer instructions for a soft-serve texture ice cream.
- Transfer ice cream to an air-tight container and freeze overnight for a more traditional ice cream texture.
- Serve big scoopfuls. Enjoy!