Equipment
- 1 stand mixer or hand mixer
- 1 bowl
Ingredients
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- 280 grams Nutella spread, split
- 40 grams unsweetened cocoa powder, spooned and leveled (I use dutch-processed)
- tiny pinch fine sea salt
- 56 grams finely chopped hazelnuts and/or praline, toasted and peeled
Method
- Place the heavy whipping cream into a large bowl or the bowl of a stand mixer and use an electric mixer, fitted with a whisk attachment, to beat the heavy cream until stiff peaks form (I start on slow speed so it doesn't splash and increase the speed as it thickens).480 mL heavy whipping cream cold
- Then add the sweetened condensed milk, cocoa powder, 2/3 of the Nutella (2/3 cup or 210 grams) and the salt and mix just until it's fully combined.280 grams Nutella spread split, 40 grams unsweetened cocoa powder spooned and leveled (I use dutch-processed), tiny pinch fine sea salt, 396 grams sweetened condensed milk
- Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a 2 quart container (or 8x3 inch pan or 9x5 loaf pan).
- Place the other 1/3 of the Nutella in a bowl and microwave it for 10 seconds so it's more runny. Drizzle half of the melted Nutella on top of the ice cream and use a knife to swirl it back and forth.
- Sprinkle half of the hazelnuts and/or praline on top and then repeat with the second half of the ice cream, Nutella and hazelnuts.56 grams finely chopped hazelnuts and/or praline toasted and peeled
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Nutrition
Calories: 479kcalCarbohydrates: 45gProtein: 7gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 67mgSodium: 76mgPotassium: 400mgFiber: 4gSugar: 39gVitamin A: 807IUVitamin C: 2mgCalcium: 185mgIron: 2mg