Nutella Ice Cream

My local readers know that it has been unseasonably warm here the past few days. 90ºF on Tuesday?! Time to break out the ice cream maker to cool off.

With just two ingredients, this recipe couldn’t be easier. It is soft, creamy, and very rich. It’s definitely not one of those ice creams where you want to pile three scoops into a waffle cone. This ice cream lends itself perfectly to a moderately sized scoop complemented by a little cookie or perched atop a sugar cone to share with neighbors for an after dinner treat. Get lost in its velvety goodness.

Nutella Ice Cream

By Nicole Prep: 5 minsRefrigeration and Freeze Time: 12 hrsTotal: 12 hrs 5 mins Servings: 0.75 quart Just two ingredients and you will have a spoonful of frozen Nutella bliss!

Equipment

• Ice cream maker
• Ice cream container

Ingredients 

• 1 (12-ounce )can unsweetened evaporated 2% milk
• 1 ½ cups Nutella

Instructions 

1. Using a standing blender or hand held immersion blender, blend the milk and Nutella until smooth. Refrigerate the mixture until completely chilled, preferably overnight.
2. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.Transfer the ice cream to an airtight freezable plastic tub and freeze for several hours until set. Enjoy!

Notes

Recipe can be doubled, but you will need to churn it in 2 separate batches in your ice cream maker

Nutrition

Calories: 3235kcal, Carbohydrates: 375g, Protein: 33g, Fat: 178g, Saturated Fat: 170g, Cholesterol: 0.2mg, Sodium: 248mg, Potassium: 2442mg, Fiber: 32g, Sugar: 324g, Vitamin A: 18IU, Calcium: 648mg, Iron: 26mg

Nutrition information is automatically calculated, so should only be used as an approximation.