As predicted (and lamented) every year, we’ve skipped from winter straight to summer here and with 86 degree temps all weekend, we’re jumping head first into ice cream season. Taking it easy this first go of the season with a creamy Nutella no-churn ice cream.
I love making ice cream from scratch, and with it being so easy to make at home, I rarely buy it at the store (with the exception of vanilla because…because).
(Side note- here is the maker I use)
I’m already chomping at the bit to test out new flavors, and also resurrect my faves from last season (looking at you, goat cheese + raspberry). I’m going to need a little help from my friends to keep the ice cream binges at bay with the lofty plans I have.
Anyway, why am I starting things out with Nutella? Well, first of all, why not?
Secondly, slightly hinting at the gelato of my recent travels (even though we weren’t in Italy), I also took the opportunity to use up some of the large 2 pound jar of Nutella that currently sits in the pantry that I somehow inherited from my Mom’s pantry (as if my pantry wasn’t full enough) and one of the too-many jars of sweetened condensed milk. The pantry is a constant battle of using things up, and it’s almost like Mary Poppins’ carpet bag and it seems to never be empty!
Just me?
Anyway, besides the condensed milk and Nutella, fresh cream is all you need on top of these pantry staples and you’ve got yourself ice cream in four hours. I took this an extra step up with a drizzle/swirl of melted chocolate because it turns out that I didn’t think Nutella was rich enough.
Warning- this is very rich. But does that make it bad?
I’ll let you be the judge.
[amd-yrecipe-recipe:178]
