This nutella ice cream recipe was made with the following very simple recipe.
I was first introduced to Nutella(R) in Germany as a kid. We used to spread it on a slice of bread and eat it for breakfast. This was very typical. When I came back to the U.S. 30 years ago, no one knew what it was. We could only find it in an imports store if we were lucky. Now, it's available almost anywhere. Yay!
I watched it go from a little known European secret to U.S. superstar over the years. It has made it's mark in our world of desserts: cookies, breads, brownies, cakes, and even ice cream recipes have been created in the sole purpose of having this hazelnut heaven as a prime ingredient. I can only say that I completely approve of this Nutella craze that has taken over the dessert world. You can never have too much! (Especially in an ice cream recipe)
Prepare yourself for a very easy but yummy ice cream recipe!
1 cup whipping cream
1/2 cup whole milk
1/3 cup Nutella (I think I might try adding a little more next time)
1/2 tsp vanilla extract
1 tbsp granulated sugar (use more if you like it really sweet)
Mix all ingredients together. Chill in refrigerator until cold. Pour into an ice cream maker and freeze according to the instructions. (About 25 minutes.)
Transfer nutella ice cream to freezer containers and let ripen in freezer for 2-3 hours until ready to scoop.
You could serve some hazelnut cookie sticks with this or top with some chopped roasted hazelnuts. Or, my favorite, mix in or top with some chopped Ferrero Rocher(R) chocolate balls.
*I will be adding some more Nutella recipes later, so check back.
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