A mere four ingredients makes this No Churn Nutella Ice Cream. No churning or machine needed for this quick treat. I have made a Double Chocolate No Machine Ice Cream on this blog when I was on TV. The one thing I didn’t like was how hard it froze. It was literally rock hard and difficult to dip. But a little trick has solved that problem.
This summer has turned unexpectedly busy and blogging has had to take a back seat to everything else going on. Still, I wanted to keep in touch and bring you something easy, fun and delicious.
This Nutella Ice Cream takes literally minutes to make. It is best frozen overnight to set up. The big trick to keep the texture great and make it easy to scoop is the addition of a bit of alcohol. I used vodka since I wanted to make sure the Nutella came through. But anything will do. I don’t usually use vodka in baking and not wanting to be stuck with a huge bottle, I got a little airline bottle. It was just enough for the recipe.
Remember, four ingredients and twenty minutes and you have an unbelievable treat.
No Churn Nutella Ice Cream1 cup Nutella
½ cup condensed milk
¼ cup vodka or other liquor
1 ¼ cup heavy or 40% cream
Combine the Nutella, condensed milk and vodka. Stir together at first, then switch to a whisk and whisk until smooth. At first, it will be very thick but it will come together after whisking.
Beat the cream to the soft peak or soft set stage. Stir ⅓ of the cream into to Nutella mixture to loosen it. Fold in the remainder. Pour into a freezer proof container and freeze overnight.
Yield: 1 quart of scrumptious Nutella Ice Cream
Jessica Richman says
If you need a free proofreader, I would be happy to offer my services. I've been a professional copy editor and proofreader in the past, and still automatically catch typos when I read things.
Dear Jessica, How very generous of you. I have an editor I am working with now but thank you so much for your offer. I appreciate it.
Eileen Murphy says
I think this just might take care of my chocolate craving! I am so looking forward to your Cookie Book, Helen.
And so easy!! I can hardly wait either Eileen. It is the biggest project I have ever done. I'm about 40% finished with the writing and photography. Lots more to do though. It will feature a lot of European cookies as well as American.
Jan Rutledge says
Hope your recipes use metric as well as cups for your followers in the UK. I find cups very confusing and every conversion chart I check is different.
The recipes are written as they are on the blog if that is any help. I find metrics very confusing so I suppose we are equal there. I agree that conversion charts are often different and it maddening.