I’m sorry about this, people on diets. Except I’m not sorry. And you won’t be, either.
What if I told you that you don’t need an ice cream maker or anything fancy like that to make your very own ice cream at home? And Nutella ice cream no less? I’m pretty sure they ate this on Olympus.
And now, I’m just going to stop talking because you need to go make this.
No-Churn Nutella Ice Cream
From The Noshing Bride
10.5 oz heavy cream
6 oz sweetened condensed milk
1 tsp vanilla extract
1 tbsp rum (optional)
3 tbsp cocoa powder
¼ cup Nutella
Whip the heavy cream until soft peaks form, mix the rest of ingredients in with the cream. Pour into airtight containers and let it freeze for at least 6 hours before serving.
Note: When I froze mine, after 6 hours it was closer to a mousse than ice cream. No complaints there, but if you really want it to be as solid as ice cream, leave it overnight. It’s worth the wait!