We’re finally seeing some warm weather in the UK this summer, and there’s more on the way. Ice cream sellers will be doing brisk business but with this recipe up your sleeve, you’ll never need to join the long queue at the ice cream van ever again.
And the last thing you want to be doing in warm weather is dragging yourself to the supermarket to stock up on Magnums and Calippos. So you need this homemade Nutella ice cream recipe in your life. I first made it during lockdown and I can honestly say it’s as good as any shop-bought ice cream I’ve ever had.
I know what you’re thinking: how can you possibly make ice cream that is just as nice as the tubs you buy in the shop? The answer is: easily. And you don’t need all the complex ingredients and chemicals that make shop-bought ice cream so smooth. You only need four ingredients and a mixing bowl — so no ice cream maker needed!
I could barely believe I’d managed to make something so delicious, neither could anyone else in the house. Kids love it and friends who’ve tried the recipe thought it was amazing too. You can see a quick video on how easy it is here:
This is also so simple it’s a great thing to get your children involved with – with a bit of stirring, mixing, egg-cracking and, of course, spoon-licking at the end. I’ve made loads of batches since first trying it and it’s worked a treat every time. And once frozen it stays creamy and scoops out really easily. You can see a video on how to make it here:
It’s also easily adaptable for other flavours of ice cream. So if you don’t have Nutella in the house (or don’t like it) you could simply ditch the Nutella and use a teaspoon of vanilla extract. Or try peanut butter, or mash a banana.
This recipe contains raw eggs. Latest NHS advice says infants, children, pregnant women and the elderly can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice. So check for the stamp on your eggs before you use them.
When eating raw or lightly cooked eggs, you should also avoid using eggs that are past their best-before dates. If you are still concerned about food poisoning, cooking eggs thoroughly is the safest option and this recipe probably won’t work for you.
People who have a severely weakened immune system and who are on a medically supervised diet prescribed by health professionals should cook all eggs thoroughly, even eggs that have the Red Lion stamp.
1. Place the eggs and sugar in a bowl and whisk until you have a light-coloured and fluffy mixture.
2. Pour your cream into a bowl and whip/whisk until stiff peaks form. This can take a few minutes and you may think nothing is happening but the cream will suddenly turn much thicker. This is hard work if you don’t have an electric whisk – but still worth it!
3. Add the Nutella to the whipped cream and mix it together
4. Add the sugar and egg mix to the cream and Nutella mix
5. That’s it, you’re done. Now just transfer the mixture to a sealable, freezable container and pop it in the freezer – it should be ready in a few hours.
You can add some other ingredients to your ice cream if you want to jazz it up a bit.
