No Churn Nutella Ice Cream
A short and sweet recipe for no-churn Nutella ice cream ~ just blend up 3 ingredients, and freeze!
Servings: 12
Equipment
- blender
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup sweetened condensed milk
- 13 ounces Nutella, a standard jar
- 1 tsp vanilla paste or extract, optional
Instructions
- Pour the cold cream into your blender and whip until firm. Be careful not to over whip it. If you have variable speeds on your blender start slow and work up to a faster spped. In my blender this takes less than a minute.
- Add the condensed milk and the Nutella to the blender. Add the vanilla if you are using it. Blend briefly to combine everything. You may need to scrape down the sides to get it all well combined. It shouldn't look streaky.
- Pour into a pan and smooth out, if necessary. Freeze for 6 hours until firm and scoopable, or overnight.
Nutrition
Calories: 341 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 25 g · Saturated Fat: 19 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 49 mg · Sodium: 39 mg · Potassium: 210 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 618 IU · Vitamin C: 1 mg · Calcium: 96 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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