For National Chocolate Ice Cream Day I decided to whip up a batch of my super-simple, two-ingredient homemade Nutella ice cream.
The first time I used Nutella in an ice cream recipe, it was to make this chocolate-hazelnut gelato. It came out perfectly, but was a bit too labor-intensive to make on a regular basis. I’d also been working on finding ways to limit my dairy intake, and most standard ice cream recipes call for a whole lot of milk and cream. So, I developed this Nutella ice cream recipe as an easy, (almost) dairy-free alternative.
This ice cream has become one of my go-to recipes for a summer dessert. It’s just so simple. Only two ingredients (plus an optional bit of alcohol to keep your ice cream from freezing into a solid block!) and about five minutes of prep time. You will need an ice cream maker for this recipe. But, it’s a worthwhile investment–in warm weather I use mine at least once a week:
As written, this recipe is not quite dairy-free or vegan, since Nutella contains skimmed milk powder and whey powder. However, it could easily be made vegan-friendly by subbing in a dairy-free hazelnut spread such as Justin’s Chocolate Hazelnut Butter.
Nutella Ice Cream Tips
For best results, use full-fat canned coconut milk for this recipe. I’ve had good luck with Native Forest and Thai Kitchen coconut milk, as well as the Whole Foods store brand. Do not use “lite” coconut milk, or any type of boxed coconut beverage; instead of creamy ice cream, the final product will be an icy, watery mess. Also stay away from Goya brand canned coconut milk–it simply isn’t creamy enough to work well in this recipe, although it does make a lovely sorbet.
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