Nutella Ice Cream Recipe

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.

Nutella Ice Cream
Serves 4
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670 calories
72 g
91 g
39 g
8 g
29 g
268 g
101 g
66 g
0 g
8 g
Nutrition Facts
Serving Size
268g
Servings
4
Amount Per Serving
Calories 670
Calories from Fat 347
% Daily Value *
Total Fat 39g
60%
Saturated Fat 29g
146%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 101mg
4%
Total Carbohydrates 72g
24%
Dietary Fiber 3g
11%
Sugars 66g
Protein 8g
Vitamin A
22%
Vitamin C
1%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup Nutella
  2. 2/3 cup sugar
  3. 1 cup heavy cream
  4. 2 cups milk
  5. 1 tablespoon vodka
Instructions
  1. Combine all ingredients in large bowl, and beat with electric mixer until thoroughly combined.
  2. Process in ice cream freezer according to manufacturer's instructions, and then freeze in freezer for four more hours before serving.
  3. Top with chopped, toasted hazelnuts.
beta
calories
670
fat
39g
protein
8g
carbs
72g
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MealHack https://mealhack.com/

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

14 Comments

  1. I have always known instinctively that ice cream should have booze in it. Now I have a recipe to prove that it isn’t just an excuse to drink more alcohol. “Pass the Kaluha”, I’ll say. “It keeps it spoon ready. It says so right here”

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  2. I just recently explored making truffles and created one with Nutella that had Frangelico in it to boost the flavor. Maybe try to swap the vodka for Frangelico one day and top with toasted hazelnuts. A Triple Hazelnut treat! =]

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