Yes, you can accuse me. I know. An avalanche of recipes ice cream. I promise this will be the last one of the year (well…) and to close with a flourish, a flavor that practically half the world loves: nutella.
I was going to call it chocolate hazelnut spread (or hazelnut spread with chocolate), but that would be too big, right? So, go nutella even though the message will be received.
In the same way as the other suggestions (Caipirinha Ice Cream and Easy Passion Fruit Ice Cream) it is mixed and freezer. The hard part is waiting for it to freeze.
How are you coconut milk e milk cream It has a little extra fat, the texture thanks you. It’s very creamy, the texture is incredible! It’s worth saying that it tends towards sweet because of the nutella which already has sugar and I don’t even need to mention the condensed milk. And it has a mild coconut flavor in the background.
To give that delicious contrast, there is also toasted hazelnut in the middle with all its crunch and flavor.
You already know the scheme, right? Don’t forget to give that thumbs up friend in the video, subscribe to the channel and most important of all: make the recipe! Take that photo line carry beautiful and tag with #pratofundo for me to see!
Easy Nutella Ice Cream Without an Ice Cream Maker
Makes: 900 g
1 cup: 250mL | 1 tablespoon: 15mL.
- Whip the pasteurized cream to firm whipped cream. Be careful not to turn it into butter. Reserve in the refrigerator.
- Mix the nutella with condensed milk until it is very uniform. Next, add the coconut milk, mixing well.
- Add the whipped cream and mix. With a whisk it’s easier.
- Add the chopped hazelnuts and mix well.
- Transfer to a clean container with a lid, place in the freezer for at least 6 hours. Ideal: 12 hours. If you want to unmold it like semifreddo, line the container with plastic wrap before transferring the mixture.
- To decorate, you can sprinkle more chopped hazelnuts, melted chocolate or more refined nutella (diluted with cream)
- It stays firm, but softens easily.
