Nutella & Hazelnut Ice Cream (No-churn)

ice-cream-tub-site1

Aah, ice cream. Surely one of the greatest culinary achievements of all time! And, let me say, this one, made without an ice cream machine, is outrageously, creamily, perfect.

This wonderful ‘cheats’ recipe incorporating condensed milk, Nutella (in itself, a wonderful achievement and surprising to find that it’s not half bad for you either!), chocolate, cocoa, hazelnuts and cream is simply to die for. It’s a rich, decadent treat and so easy to put together – fool proof in fact.

Thanks to Lauren Glading from New Zealand’s ‘Food’ magazine (Feb/Mar 2014; Issue 75) for the recipe. Everyone loved it, especially with the hazelnuts and chocolate chips, which provided a nice crunchy contrast.  I hope you enjoy it as much as we did.

ice-cream-cones


NUTELLA & HAZELNUT ICE CREAM (NO-CHURN)

Serves 6-8

Ingredients: (Click here for Unit Converter)

  • 395g can condensed milk
  • 3/4 cup Nutella
  • 1/2 cup premium dark cocoa
  • 125g hazelnuts (if you can find roasted and shelled hazelnuts, that’s great; if not, refer to recipe below)
  • 2 cups heavy cream
  • 1 cup good quality dark chocolate, chopped finely into ‘chips’
  • Extra 1/2 cup chocolate

Method:

  1. Dry-roast the hazelnuts in a large fry-pan (skillet) on the stove top over a medium-low heat for a few minutes, moving them around constantly to ensure they don’t burn. When you can smell their aroma, take them off the heat and pour them onto a tea-towel. Take up the sides of the tea-towel and hold firmly while you rub the hazelnuts briskly within the towel – this will remove most of the skins. Put aside to cool. Once cooled, add to a food processor and pulse a few times until the nuts break up into smaller pieces (don’t overdo it though as you don’t want to end up with crumbs).
  2. In a large bowl, combine the condensed milk with the Nutella. Sift in the cocoa and stir until the mixture is well combined. It will be very thick, so use a sturdy metal spoon. It takes a while for the cocoa to combine, but eventually it will turn into a glossy mixture.
  3. Whisk the cream until firm peaks form. Add 3 heaped tablespoons of the cream to the Nutella mixture and stir to loosen it (this may take some time). Add the remainder of the cream and gently fold it into the mixture. When the mixture is almost combined, add the chocolate pieces and hazelnuts and fold the mixture until everything is incorporated.
  4. Pour the mixture into a freezer-safe pan deep enough to hold at least 4 cups of liquid.
  5. Melt the half cup of chocolate in the microwave (or in a small saucepan on the stove-top). With a small spoon, drizzle the melted chocolate over the top of the ice cream in the pan. Cover the top with 2 layers of plastic wrap (my pan was filled to the brim with ice cream, so I popped it into the fridge for a few minutes to harden the melted chocolate before covering it), then surround the whole pan in foil once or twice before placing in the freezer overnight.
  6. When ready to serve, spoon the ice cream into dishes (gluten-free option) or cones (I bought waffle cones and dipped them in extra melted chocolate, then sprinkled some left-over chopped hazelnuts over top). Enjoy!

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Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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