Buy Now → Nutella Ice Cream
A simple two-ingredient Nutella ice cream recipe made with coconut milk and chocolate hazelnut spread.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15 minutes
- Total Time: 20 minutes (+ chilling/freezing time)
- Yield: 460 grams (about 1 pint) 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Ingredients
400 milliliters full fat coconut milk (14-ounce can)
160 grams Nutella (1/2 cup)
1 teaspoon vodka, optional, to prevent freezing
Instructions
In a medium bowl, whisk together coconut milk, Nutella, and alcohol, if using.
Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Notes
For best results, use full-fat canned coconut milk. Do not use “lite” coconut milk, or a boxed coconut beverage.
Find it online: https://bastecutfold.com/nutella-ice-cream/