Get ready for the heatwave and cool down with my No Churn Nutella Ice Cream!
This recipe is inspired by my trip to Torino where I ate some the best Gelato EVER. My favourite flavour was probably cioccolato e nocciole (chocolate and hazelnut) as the ice cream was made with hazelnuts grown in the Piedmont region (which is famous for its hazelnuts).
My recipe is a no-churn recipe which is a super quick and easy way of making homemade ice cream without an ice cream maker – this recipe also only needs 5 ingredients.
The secret to making excellent homemade ice cream is adding a little liquid glucose – this magic ingredient stops the ice cream from freezing too solidly, which means it can be scooped as soon as you take it out of the freezer.
No Churn Nutella Ice Cream – GF/EF
1 x 397g tin condensed milk
300 ml double cream
2 tsp liquid glucose
A few handfuls of Chopped hazelnuts
1) In a large bowl, mix together the Nutella and condensed milk.
2) Pour in the cream and add the liquid glucose, then whisk the ingredients using an electric whisk until it begins to thicken.
3) Transfer the mixture to a freezer safe container and freeze for a least 6 hours.
4) Once the ice cream has frozen scatter across the hazelnuts, then serve!
I love seeing your take on my recipes, so remember to share a snap of your Nutella Ice Cream over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes