Description
A simple two-ingredient chocolate ice cream, made with coconut milk and Nutella. Can easily be made dairy-free and vegan.
Ingredients
1 14 oz can coconut milk (full-fat; not “lite” or boxed coconut drink)
1/2 cup Nutella
1 Tbsp alcohol (vodka or rum both work well)
Instructions
Add coconut milk, Nutella, and alcohol (if using) to blender, and blend until well-combined.
Chill ice cream mixture in the refrigerator for at least two hours, or overnight.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes. At this point, your ice cream will be similar in consistency to a Wendy’s Frosty.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving.
Notes
For best results, use full-fat canned coconut milk. (I’ve had good luck with Kame, Native Forest, and Thai Kitchen, as well as the Whole Foods store brand.) Do not use “lite” coconut milk, or any type of boxed coconut beverage; instead of creamy ice cream the final product will be icy and watery.
This recipe will fill one 24-oz Glad storage container, and will serve 2-4 people depending on serving size. (This ice cream is rich, so a scoop or two goes a long way!)
These pint containers are perfect for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert