Friday, February 19, 2010

Nutella Ice Cream

It was World Nutella Day a couple of weeks ago; a day I'd love to celebrate but always seem to forget about until I start reading about it in everyone else's food blog. I first heard about Nutella in high school when one of my friends came back from a trip to Europe and told me about this amazing chocolately spread that they had on bread almost every day. But I don't think it was until college that I finally got to try it when I saw it for the first time at Wegmans. Ah, Wegmans. Where every good thing comes from. Kinda like God. ^_^

This Nutella ice cream was one of the first ice creams I made when I got my ice cream maker. In fact, it may be the reason I got an ice cream maker in the first place. It has two ingredients. Two! Can you tell I like the simple recipes? Or rather, I like recipes with high yumminess to number of ingredients ratios. On a scale of one to ten, this one scores about a thousand in my book.

Nutella Ice Cream*

Nutella Ice Cream (from Chocolate and Zucchini)
makes about 3/4 quart

350 grams (1 1/2 cups) Nutella
410 grams (1 1/2 cups + 1 tablespoon) evaporated milk

Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.

Combine the Nutella and evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.

Transfer to a container, cover, and freeze overnight or for several hours to harden.

Nutella Ice Cream*

I made a batch for a small party I hosted, thinking I'd have leftovers that I could use to take pictures of the next morning when I had sunlight. Yeah, that didn't happen. This stuff was gone before I could save any. So all I have are the pictures of when it was churning. But if you look at the blurry part of the ice cream (and not the lumpy, grainy part), you'll get an idea of how it tastes. It is smooth and voluptuous, just like Clotilde described. Other words I'd use to describe it are luscious and velvety. In fact, it's almost chewy, like Turkish ice cream. And since the only two ingredients are Nutella and evaporated milk, it tastes just like Nutella: rich cocoa and fragrant hazelnuts. The only thing is, it's so sweet, I might add even a little more evaporated milk next time. Clotilde's solution was to use an all-natural, organic hazelnut-cocoa spread. Anyone know where I can get some in Boston? Unfortunately, it may take a couple of more years before a Wegmans comes to Massachusetts....

p.s. For those who don't have an ice cream maker, Clotilde does explain how you can make this without one, although it's pretty labor intensive.


  1. wow...nutella and evaporated milk...sounds like heaven!! i may have to dig out my ice cream maker for this one!

  2. Yum! Mike would LOVE this!
    and yes, Wegman's rocks!

  3. ahhh, Wegman's. I call it the Temple of Food!

  4. Looks amazing! I have never even had nutella!

  5. If I buy Nutella its gone in a week or less. I have tried this ice cream and it was so rich and all I needed was a spoonful to have my fix so my ice cream lasted a long time.I just wonder if you use more evaporated milk or less nutella if it would be good but maybe not as rich.

  6. The original recipe called for using organic cocoa hazelnut spread, which would be less sweet. I just use Nutella because it's easier to find, but some of my friends eat it with fresh strawberries to cut the richness....