That looks delicious! Sorry you have a peanut-free school (I agree with you—where were those kids a couple of decades ago?). You may want to double-check on the hazelnuts, though: my understanding is that many kids with peanut allergies are also sensitive to other kids of nuts because they contain similar proteins.
I discovered Nutella in the early 1990s while backpacking throughout Europe (it can make ANY bread palatable!) and have loved it ever since. Yummo!
So, I'm one of those heretics who doesn't like hazelnut, or by extension, Nutella. I really want/need to try this "peanutella" from Smitten Kitchen, and I bet it would be just as good.
Question about the ingredients in your ice cream though -- is that extra tablespoon of milk really crucial? 1 1/2 cups is exactly one can of evaporated milk. Do I need to open another can just for a tablespoon? Will cream, half & half, or regular milk work instead? Can it just be left out altogether? (I know you said you haven't made it yet, but you're the ice cream expert, right?) :)
Janelle...I say ditch the extra tablespoon. I don't see how that can affect the final outcome. I actually made the base to freeze tonight and just used one can. I'll let you know if I notice a difference ;)
As for the evaporated milk substitute I am sure you could use milk or cream instead but your end product will just be different. Milk may lend itself to icier ice cream since evaporated milk is milk that the water is "evaporated" out of so regular milk has lots of water content and will freeze differently. Cream may be too rich expecially in this case of mixing it with rich thick Nutella but you could try. I am just making this ice cream for the first time tonight. I'll update on how it turns out.
Thanks, Tina! I look forward to another update. I wasn't thinking of substituting milk or cream for ALL of the evaporated milk, just for the odd extra tablespoon, so that there was still the same amount of liquid. I agree though, that one tablespoon doesn't seem like it would make much difference. I'll wait to hear!
[Image]Seems like times have changed in our house. Once Peanut Butter was a staple but now it's Nutella, the european sensational chocolate hazelnut spread that is becoming popular here in the states. So what got it started was the whole "can't bring peanut butter to school" issues. Seriously where were the kids with peanut allergies when I was in school. But it's my understanding that Nutella is made from tree nuts and kids with allergies shouldn't have that either so hopefully this sticks around. I digress because this has nothing to do with ice cream but really it does link up here. I sadly haven't made much ice cream these days. Working full time and two kids makes it difficult to find the time but when I came across this super simple recipe for Nutella Ice Cream on the Chocolate and Zucchini blog I thought this was a keeper. Now I haven't tried it yet but it's next on my list. My daughter is obsessed with Nutella and ice cream too so I have a feeling this one will fly out of our freezer. And with only two ingredients....its not expensive to make and I have a feeling really good!
Enjoy!
[Image]Super Simple Nutella Ice Cream1 1/2 cups Nutella (chocolate hazelnut spread)
1 1/2 cups + 1 tablespoon unsweetened evaporated milkMakes about 3/4 quartCombine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one and nice and smooth. This may take a few minutes. To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand. If you think its too thick you could loosen it up with a little cream.Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
"Recipe: Super Simple Nutella Ice Cream"
8 Comments -
That looks delicious! Sorry you have a peanut-free school (I agree with you—where were those kids a couple of decades ago?). You may want to double-check on the hazelnuts, though: my understanding is that many kids with peanut allergies are also sensitive to other kids of nuts because they contain similar proteins.
I discovered Nutella in the early 1990s while backpacking throughout Europe (it can make ANY bread palatable!) and have loved it ever since. Yummo!
July 10, 2011 at 12:04 PM
@Marsha:
I know, quite the bummer about nut allergies!
Nutella is so yummy -- Kevin and I found it in double packs at Costco -- NOT the way to buy it -- deadly!
I LOVE this recipe though because it's easy to have these two ingredients on your shelf for last minute ice cream making!
Bethany@Scoopalicious
July 10, 2011 at 4:48 PM
So, I'm one of those heretics who doesn't like hazelnut, or by extension, Nutella. I really want/need to try this "peanutella" from Smitten Kitchen, and I bet it would be just as good.
Question about the ingredients in your ice cream though -- is that extra tablespoon of milk really crucial? 1 1/2 cups is exactly one can of evaporated milk. Do I need to open another can just for a tablespoon? Will cream, half & half, or regular milk work instead? Can it just be left out altogether? (I know you said you haven't made it yet, but you're the ice cream expert, right?) :)
July 12, 2011 at 12:46 PM
Janelle...I say ditch the extra tablespoon. I don't see how that can affect the final outcome. I actually made the base to freeze tonight and just used one can. I'll let you know if I notice a difference ;)
As for the evaporated milk substitute I am sure you could use milk or cream instead but your end product will just be different. Milk may lend itself to icier ice cream since evaporated milk is milk that the water is "evaporated" out of so regular milk has lots of water content and will freeze differently. Cream may be too rich expecially in this case of mixing it with rich thick Nutella but you could try. I am just making this ice cream for the first time tonight. I'll update on how it turns out.
July 13, 2011 at 1:54 PM
Thanks, Tina! I look forward to another update. I wasn't thinking of substituting milk or cream for ALL of the evaporated milk, just for the odd extra tablespoon, so that there was still the same amount of liquid. I agree though, that one tablespoon doesn't seem like it would make much difference. I'll wait to hear!
July 15, 2011 at 10:59 AM
THIS DOES NOT WORK. SOOO LAME!
March 12, 2012 at 11:11 AM
@Anonymous: I'd be interested to know what didn't work for you. Maybe we can help!
Bethany@Scoopalicious
March 12, 2012 at 8:36 PM
it is very fantastic Ice cream Recipe.
March 13, 2013 at 2:53 AM