Nutella Ice Cream (No Churn- 4 Ingredient)
This no churn Nutella ice cream is creamy, rich, and chocolaty, comes together in one bowl, and is made with only 4 ingredients.
Ingredients
- 2 cups Heavy cream cold
- 14 oz Sweetened condensed milk
- ¾ cup Nutella plus more for the swirl, about ¼ cup
- 1 teaspoon Vanilla extract
Instructions
- In a large mixing bowl, add the heavy cream, and vanilla extract. Whip it with an electric hand mixer or a stand mixer with the balloon attachment for 5-8 minutes or until stiff peaks form.
- Don't over-mix so you won't make mixture (this happens when you over-whip heavy cream).
- Add the cold sweetened condensed milk and Nutella.
- Whip it until the mixture is well combined and homogeneous.
- Pour the ice cream mixture into a metal loaf pan and smooth it out. If desired, top the ice cream with dollops of Nutella and swirl it with a butter knife or a toothpick.
- Cover the container with plastic wrap and place the container in the freezer for at least 5-6 hours. Once frozen, scoop with an ice cream scooper and serve!
Notes
- Gently fold the condensed milk and Nutella into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed hazelnuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your Nutella ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
Nutrition
Calories: 515kcalCarbohydrates: 46gProtein: 7gFat: 34gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 91mgPotassium: 356mgFiber: 2gSugar: 44gVitamin A: 1008IUVitamin C: 2mgCalcium: 211mgIron: 1mg
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