No Churn Ice Cream: Nutella + Chocolate + Vanilla
I’m a little obsessed with no churn ice cream once I discovered how delicious this stress free method of making ice cream really is!
A while back I posted my Berry Ripple no churn ice cream, great to make at the end of summer when berries are plentiful and inexpensive.
But this time I made some ice creams that feature ever popular flavours of Nutella, chocolate and of course good old vanilla. Very yummy!
All use the same sweetened condensed milk and cream base.
Base
600ml cream
375g tin sweetened condensed milk
Fillings
2 tablespoons Nutella
2 tablespoons dark chocolate, smashed into '‘rubble” +1 teaspoon cocoa powder
2 teaspoons vanilla paste + extra for drizzling
Whip the cream and condensed milk to soft peaks in an electric mixer.
Divide the mixture into three different bowls.
Stir through the Nutella, chocolate rubble and vanilla paste into each of the bowls.
Spoon the ice cream into three plastic containers. Sprinkle the cocoa powder on the top of the chocolate rubble ice cream. Add a drizzle of extra vanilla extract over the vanilla flavour. Cover the containers with lids or clingfilm and place in the freezer overnight. When ready to eat one of the ice creams, remove the container from the freezer and place in the fridge for 10 minutes to soften.
Best served in waffle cones, bowls are just fine too.