Ever since visiting Italy last Summer I’ve been craving and wanting to make homemade gelato for ages. But since I don’t own an ice cream machine I took my trusty no-churn ice cream recipe, added a load of Nutella a.k.a the best chocolate spread in the entire world and worked my magic! This cheat’s version has exactly the same characteristics as gelato. It’s just as creamy, velvety smooth and is simply delightful to eat. My easy, no-fuss ice-cream recipe is irresistible, once you’ve tried some you will become addicted to the flavour! Scoop into waffle cones or into bowls for a great enjoyable and tempting treat! Enjoy and happy weekend everyone!
Homemade ice-cream/gelato, 4-ingredients + in 3 easy steps. What’s not to like?
We ate our few share of gelato whilst in Tuscany. We ate gelato (almost- even though I’m ashamed to admit it!) every single night, our favourite place to grab a few scoops was from Gelateria Dondoli in my beloved San Gimignano. If you’re visiting Tuscany this gelateria should definitely be down on your list to try out! They’re the gelato world champion for a reason, my personal favourites were a combo of pistachio and chocolate, and I loved the mascarpone Ferrero Rocher flavour AND the Nutella gelato. SO GOOD, you guys know how much I just love chocolate hazelnut so this recipe today was to be expected…
This no-churn base is simple if you leave the Nutella out you have the very best delicious vanilla bean ice-cream to serve with chocolate sauce and sweets or any other of your favourites. But with this recipe you get a very light Nutella flavour in the background. It’s great with homemade chocolate and hazelnut coated waffle cones- I made those but the pictures didn’t look so great!
Not a recipe for those on diet…This is pure Nutella temptation. You can see how creamy and like gelato this Nutella ice cream is, it can be scooped as soon as it comes out of the freezer. Smooth, creamy, Nutella-y and dreamy. If you LOVE Nutella then this is 100% the recipe you need to try!
I also learnt from my mistakes since my last ice-cream photo shoot. Rule No.1: Never try or attempt to photograph ice cream or popsicles in the middle of the day during the hottest day of year. It’s not going to end well. Of which you guessed it didn’t end well, my ice-cream started to melt quicker than I could photograph- I took two photos, then headed inside and devoured the lot with my family.
Ice Cream Recipe-
1 x 400g can of sweetened condensed milk
500ml of double cream
1/2 tsp of vanilla bean paste
180g of Nutella
1. In a large mixing bowl mix together the condensed milk, vanilla and Nutella until well incorporated and set aside.
2. Meanwhile, whip the cream to soft peaks- the cream should just fold back on itself.
3. Add the cream to the Nutella condensed milk mixture and fold in. Keep mixing until it’s smooth.
4. Pour into a medium deep baking dish or regular loaf tin. Cover with cling film or a lid and leave to freeze for at least 6 hours or overnight- I personally prefer to leave the ice-cream overnight as you get better scooping consistency when you’re ready to serve.
Once set, scoop the ice-cream into cones and serve! You can also just serve the ice cream in bowls sprinkled with extra chocolate and chopped hazelnuts! ENJOY!
Enjoy the recipe! Have a great weekend!
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