Nutella chocolate ice cream with raspberries served with Merlot

Jun 30

Written By Ann Mahan

Nutella chocolate ice cream with raspberries

Ingredients

2 C Heavy Cream

1/4 C Hazelnut Coffee Creamer liquid

3/4 C Nutella

14 oz Condensed Milk

In a mixer, whip the heavy cream until soft peaks form

While the mixer is on low speed, add the Condensed Milk

Add the hazelnut coffee creamer

Add 1/2 Cup of Nutella

Remove the ice cream base from the mixer

With a spatula, swirl in the remaining 1/4 cup of Nutella (add more if you'd like)

Pour the mixture a loaf pan. Cover with plastic wrapping paper

Place in the freezer for a minimum of 4-5 hours or until set

Serve with raspberries & Merlot as accompaniment

Bloomingdale’s Favorite Wine Festival