No-Churn Chocolate Nutella Ice Cream by @millsandbuns

≈ 25 min

8 servings

🥛

240 ml

Heavy whipping cream

🥛

200 g

Condensed milk

🍫

20 g

Cocoa powder

☕

10 ml

Instant coffee

🍫

100 g

Dark chocolate

🧂

0.3 g

Sea salt

🌰

150 g

Nutella

🍫

100 g

Chocolate cake

  1. Chop
    • chocolate cake

    Chop 100 g of chocolate cake into small bite-size chunks; set aside.

  2. Melt
    • dark chocolate

    Melt 100 g dark chocolate in short microwave bursts, stirring between bursts until smooth.

  3. Whisk
    • sweetened condensed milk
    • cocoa powder

    Whisk 200 g sweetened condensed milk with 20 g cocoa powder until no dry cocoa remains.

  4. Whisk
    • instant coffee
    • sea salt
    • dark chocolate

    Whisk 2 tsp instant coffee, a pinch of sea salt, and the melted dark chocolate into the condensed milk mixture.

  5. Whip
    • heavy whipping cream

    Whip 1 cup heavy whipping cream on high speed until stiff peaks form.

  6. Add
    • heavy whipping cream
    • sweetened condensed milk
    • cocoa powder

    Add the chocolate condensed milk mixture to the whipped cream. Fold gently until the ice cream base is evenly combined.

  7. Spread

    Spread half of the chocolate ice cream base into an 8 x 4 inch loaf pan.

  8. Dollop
    • Nutella hazelnut cocoa spread
    • chocolate cake

    Dollop half of the Nutella hazelnut cocoa spread over the base. Scatter half of the chocolate cake chunks on top.

  9. Spoon
    • Nutella hazelnut cocoa spread
    • chocolate cake

    Spoon over the remaining ice cream base. Swirl in the remaining Nutella hazelnut cocoa spread and chocolate cake chunks.

  10. Freeze

    Cover the loaf pan tightly. Freeze until firm, at least 8 hours or overnight.

No-Churn Chocolate Nutella Ice Cream by @millsandbuns

≈ 25 min

8 servings

🥛

240 ml

Heavy whipping cream

🥛

200 g

Condensed milk

🍫

20 g

Cocoa powder

☕

10 ml

Instant coffee

🍫

100 g

Dark chocolate

🧂

0.3 g

Sea salt

🌰

150 g

Nutella

🍫

100 g

Chocolate cake

Preparation Steps

  1. Step 1/10

    Chop 100 g of chocolate cake into small bite-size chunks; set aside.

    🍫chocolate cake
    🔪knife
    🪵cutting board

  2. Step 2/10

    Melt 100 g dark chocolate in short microwave bursts, stirring between bursts until smooth.

    🍫dark chocolate
    🥣large mixing bowl
    🥄rubber spatula

  3. Step 3/10

    Whisk 200 g sweetened condensed milk with 20 g cocoa powder until no dry cocoa remains.

    🥛sweetened condensed milk
    🍫cocoa powder
    🥣large mixing bowl
    🥄balloon whisk

  4. Step 4/10

    Whisk 2 tsp instant coffee, a pinch of sea salt, and the melted dark chocolate into the condensed milk mixture.

    ☕instant coffee
    🧂sea salt
    🍫dark chocolate
    🥣large mixing bowl
    🥄balloon whisk

  5. Step 5/10

    Whip 1 cup heavy whipping cream on high speed until stiff peaks form.

    🥛heavy whipping cream
    🥣large mixing bowl

  6. Step 6/10

    Add the chocolate condensed milk mixture to the whipped cream. Fold gently until the ice cream base is evenly combined.

    🥛heavy whipping cream
    🥛sweetened condensed milk
    🍫cocoa powder
    ☕instant coffee
    🍫dark chocolate
    🧂sea salt
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Spread half of the chocolate ice cream base into an 8 x 4 inch loaf pan.

    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  8. Step 8/10

    Dollop half of the Nutella hazelnut cocoa spread over the base. Scatter half of the chocolate cake chunks on top.

    🥜Nutella hazelnut cocoa spread
    🍫chocolate cake
    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  9. Step 9/10

    Spoon over the remaining ice cream base. Swirl in the remaining Nutella hazelnut cocoa spread and chocolate cake chunks.

    🥜Nutella hazelnut cocoa spread
    🍫chocolate cake
    🍳8 x 4 inch loaf pan
    🥄rubber spatula
    🥄balloon whisk

  10. Step 10/10

    Cover the loaf pan tightly. Freeze until firm, at least 8 hours or overnight.

    🍳8 x 4 inch loaf pan

Composition

Ingredients

Types

Dairy, Baking, Chocolate, Beverages, Flavorings, Seasonings, Desserts

Ingredients

Heavy whipping cream, Condensed milk, Cocoa powder, Instant coffee, Dark chocolate, Sea salt, Nutella, Chocolate cake

Notes

Dark chocolate (melted), Nutella (homemade), Chocolate cake (chunks, amount not given)

Allergens

Milk, May contain Milk, May contain Soy, Gluten, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 52g, Sugars: 48g, Total fat: 31g, Saturated fat: 16g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.5mg, Sodium: 105mg, Potassium: 285mg

Vitamins

Vitamin A: 310mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, balloon whisk, rubber spatula, 8 x 4 inch loaf pan, measuring cups, measuring spoons, kitchen scale, knife, cutting board

Appliances

Mixer, Microwave, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Dense, Fudgy, Chunky

Flavors

Chocolatey, Sweet, Roasted, Coffee, Hazelnut, Rich

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not leave out because the dessert contains dairy.), fridge : 30 min (Keep only briefly while softening for serving; return to the freezer promptly.), freezer : 14 days (Store tightly covered in the loaf pan or an airtight freezer-safe container.,Press parchment paper or plastic wrap directly against the surface to reduce ice crystals.,Keep at 0°F / -18°C or below.)