Recipe: Chocolate Hazelnut Ice Cream

Recipe Source: Poole, Shona Crawford.  Ice Cream.  Conran Octopus, London p. 68

If you've always wanted to make ice cream but don't have the space for an ice-cream maker, this one is for you.  It's a shockingly easy recipe that tastes sweet and rich and decadent and will take the place of a dozen backrubs.  It's just that good.  I actually make it fairly often, so I'm surprised to see that I haven't already posted this dish.  All you really need is a whisk, a bowl and some way of freezing the finished product, and I have whisked the ingredients by hand before.  A hand mixer or stand mixer with the whisk attachment will make your life a whole lot easier, though.  I'm entering this ice cream into the Beat the Heat blogging event hosted by A Southern Grace.

Chocolate Hazelnut Ice Cream (serves 4; approx. $0.64 per serving)

1 1/2 cups whipping cream

4 oz Nutella or other chocolate-hazelnut spread

2 oz confectioner's sugar

Equipment:

• Stand mixer (or 1 bowl and one whisk or hand mixer)
• Freezer-safe container

1. Stir 6 tablespoons of cream into the Nutella in order to slacken it.
2. Whip the remaining cream with the sugar until it holds soft peaks.
3. Add in the chocolate and whip.
4. Turn the mixture into a shallow container, cover and still-freeze until firm. 

Technorati Tags: Easy recipes,Nutella,chocolate,hazelnut,ice cream,recipes,vegetarian recipes

Comments

[Peter]

Jessica, I want 2 scoops please but in a sugar cone!

[Jude]

Yum I like how you have the price per serving. Nutella ice cream is really goo stuff, and the fact that it's egg-free is a nice bonus.

[Lynn]

Easy and delicious. That's my kind of recipe! It looks divine.

[kellypea]

Sounds yummy -- especially the prep. I've never tried Nutella (ducks in embarrassment...) but I'm thinking this would be perfect for an ice cream sandwich.