No-Churn Nutella Ice Cream
Easy, chocolatey, from-scratch recipe without an ice cream machine.
Servings: 12 scoops
Calories: 443kcal
Equipment
- Mixer or whisk
- silicone spatula
- Two bowls
Ingredients
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 ½-2 cups Nutella
Instructions
- Chill a metal loaf pan in the freezer.
- Whisk sweetened condensed milk and Nutella together.
- Beat the heavy cream till stiff.
- Fold the Nutella mixture into the whipped cream mixture until thoroughly combined.
- Line chilled loaf pan with parchment paper, and pour in Nutella mixture.
- Chill about 4-5 hours, or overnight.
- Scoop and enjoy!
Notes
Freezing a metal loaf pan ahead of making this recipe helps the ice cream to freeze more quickly, but if you don't have a metal pan, that's okay too! Just make sure it's freezer safe!
When whipping cream, you can check if it's ready by stopping the mixer and sticking the beater or whisk straight down into the mixture and pull it straight up. If it creates a peak that stands up on it's own, it's ready. Be careful not to overwhip it!
Nutrition
Calories: 443kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 68mg | Potassium: 313mg | Fiber: 2g | Sugar: 39g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg
