No-Churn Chocolate Nutella Ice Cream by @millsandbuns

20 min
Medium

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

Allergens

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

Dietetics

Dietary regimen

Vegetarian, Gluten-free

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

Overall

20 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

electric hand mixer, microwave, freezer

Type

Type

Type Of Dish

Dessert, Frozen Dessert

Occasions

Summer, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, International

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.)