Pour the condensed milk, double cream, vanilla extract 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!
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!
Notes
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