Ultimate Nutella Ice Cream

A community recipe by margaretha

Not tested or verified by Nigella.com

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Introduction

This recipe came about because I didn't understand an American ingredient in a US recipe for Nutella ice cream. I think it is all the better for it. The awesome end result doesn't quite behave like ice cream: I have sensitive teeth, so usually I wait for ice cream to half-melt into a gooey soup. This Nutella ice cream retains a solid, cheesecake consistency.

Ingredients

Serves: 4

Metric U.S.

230 double cream
60 icing sugar
225 grams nutella

8 heavy cream
2 confectioners' sugar
7⅞ nutella

Method

Ultimate Nutella Ice Cream is a community recipe submitted by margaretha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Note: quantities are approximate, but I don't think you can go wrong here.

Prepare a plastic box. I used an old 1 litre ice cream tub.

Check you have space in the freezer.

Whip the cream with an electric whisk in a large bowl until you have soft peaks.

Add the icing sugar to the cream and combine.

Add the nutella and combine until smooth.

Transfer into your plastic box and freeze for at least 4 hours.

Note: quantities are approximate, but I don't think you can go wrong here.

Prepare a plastic box. I used an old 1 litre ice cream tub.

Check you have space in the freezer.

Whip the cream with an electric whisk in a large bowl until you have soft peaks.

Add the confectioners' sugar to the cream and combine.