No Churn Nutella Swirl Chocolate Chip Ice Cream

 No Churn Nutella Swirl Chocolate Chip Ice Cream,  Fast and Easy, this Creamy No Churn Ice cream is full of Chocolate Chips and a yummy Nutella Swirl.

Last month we shared our Cabbage Recipe.  And now  I am back again with a few of my favourite Blogger Friends, and this month we are sharing Chocolate Recipes, just in time for Easter.

I decided to make a no churn Ice Cream, featuring my families favourite ingredients, Nutella and Chocolate.  It’s getting warm here in Rome, so soon the Ice Cream will melt before I have the chance to snap a photo, let alone a video.

No Churn Nutella Swirl Chocolate Chip Ice Cream

We are big ice cream / gelato eaters in our family, although it did surprise me to see that Italy is not in the Top 5 for Ice Cream Eating Countries in the World, settling at number 9.   I mean seriously?  🙂

Or maybe I am just presuming that the rest of the country is like my family!  

I made this No Churn Nutella Swirl Chocolate Chip Ice Cream, with sweetened condensed milk, whole cream, a little vanilla, some dark chocolate mini chips and of course 2 – 3 heaping tablespoons of Nutella.

I wanted to make a Ripple type ice cream so I used the tip of a knife to gently stir in the Nutella.  I froze it over night and the next day it was ready to serve.  Creamy and Delicious.  Enjoy!

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5 from 1 vote

No Churn Nutella Swirl Chocolate Chip Ice Cream

No Churn Nutella Swirl Chocolate Chip Ice Cream, fast, easy, creamy and delicious. A Perfect frozen dessert or snack.  

Course Dessert

Cuisine American/Italian

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 servings

Calories 534kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

• 1 1/4 cups whole / whipping cream (310 ml)
• 1/2 cup sweetened condensed milk (116 grams)
• 1/4 cup mini dark chocolate chips (42.5 grams)
• 3 heaping soup spoons Nutella

Instructions

• Thin out the Nutella a little, either by placing in a bowl over a pot of boiling water or microwave.
• In a cold bowl with cold beaters (I place mine in the freezer for about 15-20 minutes).Whip cream until stiff (be careful not to make butter).
• Add a little whipped cream to the sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture.
• Fold in chocolate chips, pour into a loaf pan 8x4 inch (20x10 centimeters). Pour thinned out cooled Nutella on top and with the tip of a knife mix it into cream mixture.  Cover with plastic wrap and freeze until firm or over night.  Enjoy!

Nutrition

Calories: 534kcal | Carbohydrates: 32g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 115mg | Sodium: 162mg | Potassium: 373mg | Fiber: 1g | Sugar: 26g | Vitamin A: 23.9% | Vitamin C: 1.7% | Calcium: 19.8% | Iron: 2.9%

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

The Taste Creations Blog Hop happens on the 1st Monday of Every Month. Every month, myself and 2-3 other bloggers challenge ourselves to make something with a chosen ingredient. Hope you will check out these recipes too.  Have a great week everyone!

Terri at Our Good Life – Easter Bunny Fudge

Nikki at Tikkido  –   Easy Cream Cheese Mint Spring Easter Egg Candies Recipe