This turned out so good. Rich, chewy and smooth, this ice-cream’s texture was almost gelato-like in density. No eggs were involved to create this delicious creamy goodness.
I started scouring the internet for Nutella ice cream recipes, after eating a rather disappointing version at a local restaurant. What the menu listed as Nutella Ice Cream was merely a scoop of vanilla ice-cream, covered by a generous topping of Nutella spread. I felt cheated, and so did my friends, when we saw what we had ordered. (We still finished it, of course – it contained Nutella after all – which is still yummy, and more importantly, we had paid for it.) After dessert, I started telling my friends about my recent ice-cream making shenanigans, and asked them for flavor dedications.
“You should make Nutella ice cream!” One of them quipped, looking disapprovingly at the now empty cup of what used to be known as ‘Nutella Ice-cream’.
“Yeah!” Another chimed in, “I bet you could do better than this! Please make some real Nutella Ice-cream!”
“You know,” I mused, “I think I might be able to do that.”
So our night ended with plans for a dessert date at my house, and a promise to serve some ‘real’ Nutella ice-cream.
I found a couple of viable recipes online, but chose to adapt from one that looked like it came out with the creamiest, most sinful ice-cream; afterall, one should stay true to the spirit and texture of Nutella!
Nutella Ice-Cream (adapted from recipe from The Columbus Dispatch)
1 cup Nutella (I used more, about 300g)
1/2 cup sugar (Still a little too sweet, I might just use 1/3 cup next time)
1 cup whole milk
1 1⁄3 cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Gianduia (a type of Italian chocolate-hazelnut liquor
Chocolate Fudge Sauce (Hershey’s will do fine if you don’t want to make your own)
- Mix Nutella and sugar until completely combined. Add milk. Mix until mixture is smooth and sugar is dissolved.
- Stir in heavy cream and the vanilla. Cover and chill mixture in refrigerator. (At least 8 hours recommended).
- Transfer mixture to an ice-cream maker and freeze according to your manufacturer’s directions.
Optional step for super sinful indulgence:
When you remove the frozen mixture from your machine, add in some Chocolate Fudge Sauce and stir lightly. The goal here is to distribute the sauce, but not break it up so much that you can’t taste its chewy chocolate goodness when the ice-cream hardens in the freezer. Think of it as a sort of chocolate ripple.