Nutella Ice Cream
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Ingredients
- 2 cups (480 ml) whipping cream
- 1 cup (300 g) sweetened condensed milk (chilled)
- ½ cup (140 g) Nutella
- ¼ cup (60ml) whole milk
- 1 tablespoon unsweetened cocoa powder (dutch processed)
- 1 tablespoon Frangelico liqueur (optional)
- pinch of salt
Instructions
- Place the Nutella in a large bowl. Warm it gently in the microwave for about 15 to 20 seconds until softened but not hot.
- Whisk in the milk, cocoa powder, Frangelico liqueur (if using) and salt until smooth and glossy.
- Stir in the condensed milk until fully combined. Keep it in the fridge while whipping the cream.
- In a separate bowl, whip the cream until it holds firm peaks.
- Fold the whipped cream gently into the Nutella mixture in two additions, keeping as much air in the mixture as possible, until fully combined.
- Spoon into a loaf pan or similar freezer safe container. Cover and freeze for at least 6 hours or overnight until firm.
- Let stand at room temperature for a few minutes before scooping.
