Nutella Ice Cream (from Carter and Carson)

Hello!

With my love of ice cream and Nutella, I made my own Nutella Ice Cream! In this recipe, I am using powdered ingredients because sometimes fresh supplies can be difficult to find in the middle of a pandemic.

Note: The powdered ingredients taste just as good as the fresh ingredients.

• Nutella - 13oz
• Powdered Sugar - 3/4 Cup (1/2 Cup if using Granulated Sugar)
• Powdered Heavy Cream, cold - 2 2/3 cups
• Vanilla Extract - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Powdered Hazelnuts - 1 tablespoon (optional but recommended)
• Powdered Cocoa - 1 1/2 tablespoons (optional but recommended)

Utensils:

• Blender
• Ice Cream Churner

Because I am using powered Heavy Cream I need to turn it into regular Heavy Cream.

In order to do so, I will have to match the amount of powdered cream to water. So 2 2/3 cups of powdered cream will need 2 2/3 cups of water (preferable cold water).

Mix it with the blender until the powder is dissolved.

Add 3/4 cup powdered sugar (or 1/2 cup of granulated sugar) to the blender container.

Add 1/4 teaspoon of salt to the blender container.

Add 1/2 teaspoon of vanilla extract to the blender container.

Add the entire 13oz jar of Nutella to the blender container.

Add 1 tablespoon of powdered hazelnuts to the blender container.

Add 1 1/2 tablespoons of powdered cocoa to the blender container.

Blend until fully mixed. You may need to scrape off ingredients from the sides of the blender in order to get completely mixed.

I would recommend that you chill the ice cream in the refrigerator overnight.

If you don't want to wait that long, chill it in the refrigerator for at least an hour (assuming you used cold water when you made the Heavy Cream in Step 1).

Put the ice cream into the churner and churn it for about 30 minutes.

Yummm!!!!! Nutella Ice Cream!