Nutella Ice Cream Squares
These soft serve, no churn Nutella Ice Cream Squares are my answer to living with sweltering temperatures but still want something easy and delicious.
Servings: 9 servings
Calories: 644kcal
Equipment
- 8"x8" square pan
Ingredients
Chocolate Rice Krispies
- 5 ounces semisweet chocolate (140 grams)
- ⅓ cup golden syrup, honey or corn syrup
- 4 tablespoons unsalted butter
- 3 cups rice krispies (75 grams)
Nutella No Churn Ice Cream
- 1 ¼ cups Nutella
- ⅔ cup condensed milk
- 1 ½ cup heavy cream
Instructions
Chocolate Rice Krispies
- Line an 8x8" square pan with parchment paper in both directions, allowing the excess paper to hang over the edges creating a sling. Spray lightly with a non-stick baking release.
- Place the rice krispies in a large bowl.
- Melt the semisweet chocolate, butter and golden syrup, honey or corn syrup over low heat or in the microwave at half power. Cool.
- Pour over the rice krispies and mix thoroughly to coat all of the cereal.
- Place half of the mixture (about 175 grams) into the bottom of the pan. Using a large spoon, press it evenly over the bottom of the pan. Freeze hard.
- Remove the parchment with the chocolate rice krispies. Flatten the paper. Run a metal spatula under the square to loosen it. Place it back in the freezer while preparing the rest of the recipe.
- Reline and lightly spray the 8" pan again as before. Press the second half of the crumbs evenly on the bottom of the pan. Freeze.
Nutella No Churn Ice Cream
- Slightly warm the nutella. Do not get it hot.
- Add the condensed milk and combine the two completely. It will, most likely be stiff.
- Whip the cream until medium stiff. Add about ⅓ to the nutella mixture and stir in until the mixture is loosened.
- Fold in the remainder of the whipped cream and pour it over the crust in the pan. Place the reserved chocolate rice krispie square on top centering it. It will not completely cover the top since the bottom of the pan is slightly smaller. Freeze overnight.
- Trim the exposed ice cream edges. Cut into 9 squares.
- Keep frozen until serving.
Notes
There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
_______________________________________________
Golden Syrup, honey or corn syrup can be used interchangeably in the recipe. These keep the chocolate rice krispie mixture from freezing rock hard.
Golden Syrup comes from England and I can eat it by the spoonful. It has a slightly caramel taste and, as the name suggests, it is golden in color. It can be found in the international aisles of food stores as well as online.
Do not overheat the nutella or you will end up with fudge. If this happens, just work in ⅓ of the whipped cream to loosen it. Then fold in the rest.
These are best eaten in a bowl with a spoon as the ice cream is of the soft serve type after sitting at room temperature for a few minutes.
Nutrition
Serving: 9servings | Calories: 644kcal | Carbohydrates: 66g | Protein: 7g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 108mg | Potassium: 394mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1429IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 6mg
