If you ever visited France, you know that many of the French like to smear Nutella onto a fresh, crusty baguette for breakfast, served with a tiny cup of very strong coffee.
We thought it might be nice to use Nutella for other pleasures.
This was the first ice cream we made in our new ice cream maker, and it’s dead simple. No cooking, no eggs, and no trouble. Don’t panic when you see that you have used almost an entire jar of Nutella.
This isn’t health food. But the heavy, rich flavor of the Nutella, which I can find a little overwhelming, softens wonderfully when combined with tons of additional sugar, cream and milk.
Add just a touch of vodka to keep the ice cream from freezing too hard; the alcohol keeps it perfectly spoon-ready.Print
- 2/3 cup Nutella
- 2/3 cup sugar
- 1 cup heavy cream
- 2 cups milk
- 1 tablespoon vodka
- Combine all ingredients in large bowl, and beat with electric mixer until thoroughly combined.
- Process in ice cream freezer according to manufacturer’s instructions, and then freeze in freezer for four more hours before serving.
- Top with chopped, toasted hazelnuts.
- Serving Size: 4
- Calories: 670
- Sugar: 66
- Sodium: 101
- Fat: 39
- Saturated Fat: 29
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 72
- Protein: 8
- Cholesterol: 91