Wordless Weekend: Nutella Ice Cream

cropped

ingredients

base

churned

melty

OMG, y’all.

Nutella Ice Cream
via The Galley Gourmet

1 1/2 c. Nutella
1 12 oz. can evaporated milk
3 tbsp. Frangelico
3/4 c. chopped hazelnuts

Beat the Nutella, milk and Frangelico together until completely smooth. Chill the mixture for at least 4 hours, or even overnight.

Freeze the mix in your ice cream machine according to the manufacturer’s instructions, adding the chopped nuts during the last few minutes of churning.

Stash the ice cream in the freezer for several hours until it’s good and firm; don’t try and scoop it too soon the way I did.

7 thoughts on “Wordless Weekend: Nutella Ice Cream

  1. Seriously thank you for this one!! The simplicity of ingredients and Nutella being one of the best creations ever – can’t wait to try this.

  2. I used to read your blog in college and dream about getting a real kitchen and making some of your dishes (two years ago). Then I graduated and realized/found out I’m lactose intolerant. do you know how much butter/cream/dairy your recipes use? I still read your blog, but for the gratuitous food-porn-ness and the humor. Thanks for this delicious looking dessert! I’ll make it for a family reunion next time I go home.

  3. I just made this ice cream for the second time in a week. It is seriously the best ice cream I’ve ever had!!!! I roasted the hazelnuts to make them extra delicious and wiped off the skin. Thank you for sharing this!!!

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