This 3-Ingredient Recipe for Nutella Ice Cream Is the Easiest (and Tastiest) Thing You’ll Make This Week
In the comic books, Superman’s weakness is kryptonite; while in the Bible, Samson’s is his hair. Now, I’m not saying that I’m as strong or as brave as either hero, but I do share my own unique weakness: ice cream. (Of course, I share this with you in confidence, so please don’t use it against me.)
It’s not just because I love ice cream and can’t resist the temptation to indulge in it, but because I’m lactose intolerant and still can’t quit it. Being anywhere around the dessert is definitely a problem for me, but a “good problem” to have, nonetheless.
To start, whisk one can of condensed milk with two cups of double cream until thick and smooth. Then, pour a third of the mixture into a tin, adding Nutella before repeating this process twice more, until the mixture is done and about 9 ounces of Nutella have been added. Swirl the Nutella throughout the pan with a knife, double wrap the pan in plastic wrap, and place in the freezer for eight hours.
Seems easy enough, right? So easy, in fact, that I may just have to bite the bullet and give this recipe a try tonight. Wish me (and my stomach) luck!