No-Churn Nutella Ice Cream!

4 Ingredient, 2 step No-Churn Nutella themed Ice-Cream – no need to churn, simply whisk and freeze!

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HAPPY WORLD NUTELLA DAY!!

I obviously have a few No-Churn Ice Cream recipes on my blog now, such as my No-Churn Crunchy Cookie Butter Ice-cream and my No-Churn Salted Caramel Ice-Cream but I realised, as I was in the middle of making a batch for my family, that I hadn’t posted the recipe for my No-Churn Nutella Ice Cream yet. This of course, seemed ridiculous that I hadn’t done so – and now this is a necessary as its World Nutella Day today!

This delicious treat only takes 4 ingredients to make a delicious Ice Cream that everyone can enjoy, and you don’t need an Ice Cream maker to create it. Cream, Condensed Milk, Vanilla and Nutella is a marriage made in a heaven that creates something smooth, creamy and ultimately deeeeelicious.

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Sometimes the Nutella can be a little stiff, so if it is, loosen it slightly for about 10-20 seconds in the microwave first… but otherwise, you add all the ingredients into your stand mixer bowl, attach the whisk attachment and whisk it on a medium speed until it is super thick, creamy and mousse like… this is where I REALLY struggle to not eat it all myself, with a spoon. Seriously, when I dollop the mixture into the tin to freeze, I do keep a couple of spoonfuls back for myself to just eat then and there. In reality, it would make a delicious ice-cream topper too unfrozen!

This Ice Cream would also make the PERFECT topped for my Nutella Brownies I posted recently… Nutella heaven! Make this, enjoy it, eat it all.

This mixture fills a 2lb loaf tin!

Ingredients

No-Churn Nutella Ice Cream
– 600ml Double Cream
– 1x 397g Can Condensed Milk (I used light condensed milk)
– 1 tsp Vanilla Bean Extract
– 300g Nutella

To Serve
– Chopped Hazelnuts
– Chocolate Ice Cream Sauce

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Method

1) Pour all of the ingredients (The condensed milk, cream, vanilla, and the yummy Nutella) into a mixer and whisk until a thick mousse like texture is formed, and it holds itself – this can take up to and over 5 minutes!

2) Pour into a loaf tin, or freezer proof container and cover – freeze for 6-8 hours or preferably overnight so it has time to get to the correct texture and it is easier to serve!  When serving, ideally remove from the freezer 30 minutes before you want it! Enjoy!!

Tips and Ideas

I am obviously using Nutella here, but you can use whatever brand chocolate hazelnut spread that you like – or even a plain chocolate one, or a peanut butter one, etc! Its always up to you!

You can obviously also use full-fat condensed milk but I always try and make at least one ingredient less fattening, but the cream should stay as double cream otherwise it might not work. If you are in a country without double cream than use the highest fat one you can find such as whipping cream or heavy cream!

This will last in the freezer for 3 months – but It will never last that long in my house.

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ENJOY!

Find my other No-Churn Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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9 comments

  1. Hi Jane I know it says vanilla bean extract, can this be bought in a jar or do you have to extract it from he bean yourself? Also can it be swapped for standard liquid vanilla extract?
    Thanks Emma x

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