Chocolate Hazelnut

Name: Chocolate Hazelnut Ice Cream
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 120 g (⅓ cup + 1 tbsp) chocolate hazelnut spread (like Nutella); a pinch of fine salt; 240 ml (1 cup) whole milk; 100 ml (¼ cup + 3 tbsp) whipping cream (35–40% fat)

Silky milk-chocolate hazelnut ice cream that tastes like the spread straight from the jar.

Hands-on: 10 min
Freeze: 24 h
Program: Ice Cream
Makes: 4 servings6 servings

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

442 of 473 ml663 of 709 ml

In the tubpintScale reads

120 g (⅓ cup + 1 tbsp)95 ml (120 g)⅓ cup + 1 tbsp (120 g)180 g (½ cup + 2 tbsp)140 ml (180 g)½ cup + 2 tbsp (180 g)chocolate hazelnut spread (like Nutella)chocolate hazelnut spread (like Nutella)chocolate hazelnut spread (like Nutella)
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt
240 ml (1 cup)240 ml1 cup (240 ml)360 ml (1½ cups)360 ml1½ cups (360 ml)whole milkwhole milkwhole milk
100 ml (¼ cup + 3 tbsp)100 ml¼ cup + 3 tbsp (100 ml)150 ml (⅔ cup)150 ml⅔ cup (150 ml)whipping cream (35–40% fat)whipping cream (35–40% fat)heavy cream

TubsPints

Show both units Scale mode

Steps

Microwave 120 g chocolate hazelnut spread95 ml chocolate hazelnut spread⅓ cup + 1 tbsp chocolate hazelnut spread180 g chocolate hazelnut spread140 ml chocolate hazelnut spread½ cup + 2 tbsp chocolate hazelnut spread in a large bowl for 20 seconds to loosen it.
Whisk in a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. Add 240 ml whole milk240 ml whole milk1 cup whole milk360 ml whole milk360 ml whole milk1½ cups whole milk a little at a time, whisking until smooth.
Whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with chopped toasted hazelnuts.

Tips

For a darker, less sweet version, whisk 1 tbsp cocoa powder into the warm spread.
For crunch, add a small handful of chopped toasted hazelnuts with Mix-in after the first spin.
A stick blender makes the base completely smooth in seconds.

Texture not right? Find the fix in Texture help.

Why it works

About one part spread to three parts milk and cream matches the sugar level of a classic base, so no extra sugar is needed. Its fat and cocoa give the tubpint a dense, silky body.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

284kcal

5 gProtein

20 gFat

21 gCarbs

21 gSugar

Whole tubpint: 1134 kcal, 18 g protein1701 kcal, 27 g protein (709 ml24 oz). Contains: Tree nuts, Milk.

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