No Churn Nutella Chocolate Chip Ice Cream

Today in Connecticut, temps are reaching the 90’s.  I think it’s safe to say, it is officially ice cream weather.  I wish I could say that my house has a ton of storage so I could own and store fun kitchen gadgets like an ice cream maker.  But I own a raised ranch with little to no storage (read about how I downsized from two clothes closets to one here).  So on steamy days like today, I was never able to make my own ice cream, I’d have to go buy it.  What’s the fun it that?  Thankfully there has been a Pinterest boom of no-churn ice cream recipes to fuel my imagination!  I was hesitant at first because how could 3 ingredients produce the same flavor and texture as the old fashioned kind?  Then I thought about it and if it didn’t work out, oh well.  I would only have sacrificed a few inexpensive ingredients and very little time.

I found a great base recipe and started to add my own twist.  First I whipped up a couple of cups of heavy cream.  In a separate bowl, I mixed a can of sweetened condensed milk and vanilla extract.  Slowly add the whipped cream to the milk mixture.

Once it was mixed together and smooth, I added 2/3 cup of Nutella.  I didn’t mix it too much so the finished ice cream would have some swirls of Nutella.

I thought Nutella ice cream sounded amazing by itself, but I wanted to take it to the next level so I added a big handful of Ghirardelli 60% cocoa chips.  These chocolate chips are the ultimate in quality and add a bittersweet complexity to the final product.  I poured the mix into a loaf pan and popped it in the freezer.  This couldn’t have been any easier!

I waited six hours and the texture was like soft serve.  Patience is not my strong suit, especially when it comes to dessert.

If you wait at least eight hours, the texture is like the creamiest home made ice cream I’ve ever eaten! Almost like gelato.

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No Churn Nutella Chocolate Chip Ice Cream

• 2 cups cold heavy cream
• 1 teaspoon vanilla extract
• 1 can sweetened condensed milk
• 2/3 cup Nutella
• handful of Ghiradelli 60% cocoa chips

Beat cream until stiff peaks form.  In a separate bowl combine vanilla and condensed milk.  Fold the cream into the vanilla mixture.  Add in the Nutella (don’t over mix),  Stir in chocolate chips.  Freeze for at least 8 hours.  Enjoy!