No Churn Nutella Ice Cream
This silky smooth No Churn Nutella Ice Cream will have you swooning. It's rich, it's creamy and ready in 6 hours! No machine necessary!
Servings: 1 litre
Ingredients
- 1 can Condensed milk 395g or 14oz
- 200 g Nutella
- 1 tsp Vanilla extract
- ¼ cup Extra virgin olive oil get the light (tasting) variety
- 2 cups Cream heavy whipping cream
- ½ cup Roasted hazelnuts, chopped see notes
Instructions
- In a large mixing bowl, combine the condensed milk, nutella, vanilla and olive oil
- In a separate bowl, whisk the cream until soft peaks form
- Carefully fold ⅓ of the cream into the nutella mixture, being careful not to deflate the cream
- Add the remaining whipped cream and fold through
- Pour the mixture into an ice cream container or prepared pan
- Sprinkle with roasted hazelnuts and seal with the lid (or cover with plastic wrap and foil, making sure it is completely airtight)
- Place in the freezer for 6 hours before serving
- Take the ice cream out of the freezer for about 10 minutes before serving, to allow it to soften and be easier to scoop
Notes
- If you can't find roasted hazelnuts, raw hazelnuts can be roasted in a moderate oven for 10 minutes - just place them on a lined tray and give them a roll around after 5 minutes
- This ice cream is super rich and delicious -1 scoop is often enough