Nutella Ice Cream

Delicious Creamy Nutella Ice Cream is easy and fun to make;

with JUST THREE INGREDIENTS!

Total time is not inclusive of – Chilling time.

The Recipe Intro↓ has more information as well as step wise pictures. Check it out.

Ingredients:

Evaporated milk ( I used Carnation- 400 g /310 mL). Do not use Sweetened Condensed Milk.		1 Can
Whipping cream, whipped		200 ml
Nutella (or Other good quality Chocolate Spread: I like to use 'Oliva' Italian Chocolate Hazelnut Spread. Use as much as you like.. taste as you go. I used a little over ¾ cup)		¾ - 1 ¼ cup

Method:

1. Whisk together the evaporated milk and Nutella in a deep bowl. Use your electric handheld mixer or whisk by hand (it will take a bit more effort, obviously)
2. Whisk till smooth.
3. Place in a freezer-safe container with a tight light and allow to set from the sides – a couple of hours.(Ice cream sets from the sides first)
4. Whip the cream to soft peaks, I show you how here)
5. Open the container and with a fork release the setting cream from the sides of the container and whisk it well again with the fork till creamy again.
6. Add the whipped cream by folding in till incorporated.
7.  Set back in the freezer and allow to set completely.  Allow sitting for 5 minutes at room temp before serving.

Nutella Ice Cream

• Any chocolate spread may be used. Make sure it tastes good.
• Do not use condensed milk in place of evaporated milk here. Condensed milk is very sweet and thick. Evaporated milk is not sweet and is of loose consistency.
• The whipping cream must be whipped to soft peaks before adding to the mix.

Notes:

Nutella, Evaporated Milk, Whipped Cream.

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