Friday, 22 February 2013

Nutella Ice Cream

Greetings once again!

Well, it seems as if it is actually happening. I move out this week to start a new chapter of my life, away from my family, my hometown, my whole life as I know it thus far. The (sort of) country girl moves to the big city, the bright lights of Sydney, Australia. Am I scared? A little. Am I making this out to be more dramatic than it is? Absolutely. 

But it actually is, as Will Ferrell stated in Anchorman, "kind of a big deal".

You'd think I'd be dreading going to uni - self-motivated, a billion books to read, top-notch-essays-or-death - but I'm actually just super excited to jump back in the game, particularly doing a degree I will love. School was great, don't get me wrong, but I am soooo ready to do things my way (to a point, hehe).

And if I screw up, and nothing works out, I always have this ice cream. Ice cream solves anything. Anytime, anywhere, whatever the weather (it's pouring down where I am at the moment), ice cream will cure your troubles. ESPECIALLY ice cream with nutella in it. The rules of science pretty much dictate that nutella ice cream is frozen happiness. I'm awesome at science. Really.

Lately I haven't been one for egg-based, or custard, ice creams. They take up so much time and there's too much danger of making scrambled eggs for my liking. So I have found a great non-custard ice cream base that you can pretty much add anything to. That's where the nutella comes in.

I had waaaaaay too much leftover nutella from the (amazing) nutella brownies I posted last time. Soooo I just HAD to make this ice cream. It was my duty. So here it is :)

Make and eat this ice cream. Eat it anytime -  in happiness, in sadness, in sickness and in health. You will have a wonderful life together, I'm sure.

Nutella Ice Cream

Makes 1.25 litres
Adapted from Cuisinart Simple Chocolate Ice Cream


2/3 cup caster sugar
1/2 cup brown sugar
1 1/2 cups full cream milk
3 cups thickened cream
1 cup Nutella
1 tsp vanilla essence


In a medium bowl, stir together the two sugars to combine.

In a medium saucepan, gently heat the milk and cream over low heat. Add the Nutella and stir gently over the heat until incorporated. Add to the sugars, add the vanilla and beat with a hand mixer for 2 minutes, or until the sugars are dissolved.

Churn mixture in an ice cream maker according to the manufacturer's instructions. I like a softer ice cream, so I only churn mine for about 25 minutes.

Eat on the spot, or for a firmer consistency, freeze.


I got these cute little ice cream spoons a while ago and have been dying to use them in a post! They enhance the ice cream-eating experience I believe!


  1. Wow, cool! I like that you served the ice cream in the nutella jar :) / Mary

  2. When I get an ice cream maker, this will be the first thing I make!

  3. i love the idea of ice cream in tea cups - so cute & original! makes even the most shameful of ice cream experiences (cough eating it in bed? just me?) seem more refined suddenly. really enjoyed this post and your pictures, so i think i'll take a little wander through your past entries :) xx

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  5. Oooh that ice cream looks lush, I really want some right now. I can not wait for summer so that I can eat this all the time!!! Also, I really love those ice cream spoons, they look so cute!!
    I've also nominated you for the liebster award, check it out on the link below:

  6. Wow that actually looks absolutely amazing, I want to eat it. I love how you put it back in the jar. I imagine that could have been a challenge perhaps?


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