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!
No Churn Nutella Swirl Chocolate Chip Ice Cream
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
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
Terri Steffes says
April 3, 2017 at 8:38 pmOh my! you have made it far too easy to make ice cream! One of the reasons it was a treat because you had to turn your shoulders off!
Rosemary says
April 6, 2017 at 10:10 amHi Terri, haha thanks.
Nikki from Tikkido says
April 3, 2017 at 6:07 pmThat looks absolutely heavenly, and the photos are GORGEOUS! I’m with you in not comprehending how Italy didn’t make the top 5. The gelato there is so outrageously good, how could you not eat it all the time?
Rosemary says
April 6, 2017 at 10:11 amHi Nikki, thanks so much and I know seriiously? 🙂