I made Nutella cookies a while back, and I wanted to make a summer dessert with the ingredient as well. So, I decided to work it into an ice cream recipe.
The result was something quite different, but really good. When I used the condensed milk and the Nutella together, the thickness of the ice cream nearly doubled, creating a super creamy texture.
Just as great about this recipe is that is doesn't need a costly ice cream maker. Just pour it into a pan or a serving container or glasses, or whatever you want and pop it into the freezer overnight.
Nutella Ice CreamAdapted from: A Sweet Simple Life
Yields a pint and a half
2 cups heavy whipping cream
1 14 ounce can of sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup Nutella
In a large bowl, beat heavy cream and vanilla until thick peaks begin to form. In a medium bowl beat together condensed milk and Nutella. Fold 1/3 of the whipped cream mixture into the condensed milk mixture. Fold the rest of the condensed milk into the whipped cream. Pout into a covered container and freeze overnight or at least 11 hours.
That's it! It's super easy, and a great little recipe for summer!