Peanut Butter Nutella Fudge Ice Cream
(see cinnamon variation below in the Notes section)
Ingredients
Ice Cream:2C (480g/480ml) heavy cream1C (240g/240ml) whole milk3/4C (190g) real peanut butter*3/4C (150g) sugar3/4t vanilla extract6T (35g/1.2oz) non-fat dry milk powder1T (generous Tablespoon) corn syrup1T (generous Tablespoon) vodka
Fudge:200g Nutella100g heavy cream(This amount of Nutella and cream will give you more fudge than you probably need - you can make any amount as long as you keep the 2:1 ratio) Directions 1. In a large jar (or bowl if you don’t have a jar - the jar is just easier to mix/shake up and pour into your ice cream maker) - mix all the ice cream ingredients. Shake/mix well (you can use a stick blender if you have one) and let sit in the fridge for a few hours or even overnight.
2. When ready to make ice cream, turn on your ice cream maker and pour the mixture into the machine.
3. While the ice cream is churning, heat heavy cream in microwave until just bubbling. Add Nutella and stir, stir, stir until incorporated. If the Nutella doesn’t melt in enough, you can try microwaving it for 5-10 seconds. Let it sit on the counter to cool down a bit, stirring occasionally.
4. When ice cream is ready, scoop it into whatever container you like to use, layering generous amounts of drizzled fudge as you go, and finishing the top with an attractive drizzle of fudge. If your fudge is not pourable, you can microwave for just a second or two, but don’t let it get hot or it will melt the ice cream.
This should be scoopable right out of the freezer. Notes * Use all natural, salted, creamy peanut butter. The only ingredients should be peanuts and salt. Variation: For cinnamon ice cream, omit the peanut butter and add 2 teaspoons of cinnamon. The vanilla is optional (use it or don't, depending on your taste). Omit the fudge. Also, I find the "generous" for the corn syrup and vodka very important here. Be heavy handed and your ice cream should stay "scoopable" right out of the freezer. Credits: Jennifer L. Jacobs Tags: Dessert, Ice Cream Original Post Date: 1/31/22
Fudge:200g Nutella100g heavy cream(This amount of Nutella and cream will give you more fudge than you probably need - you can make any amount as long as you keep the 2:1 ratio) Directions 1. In a large jar (or bowl if you don’t have a jar - the jar is just easier to mix/shake up and pour into your ice cream maker) - mix all the ice cream ingredients. Shake/mix well (you can use a stick blender if you have one) and let sit in the fridge for a few hours or even overnight.
2. When ready to make ice cream, turn on your ice cream maker and pour the mixture into the machine.
3. While the ice cream is churning, heat heavy cream in microwave until just bubbling. Add Nutella and stir, stir, stir until incorporated. If the Nutella doesn’t melt in enough, you can try microwaving it for 5-10 seconds. Let it sit on the counter to cool down a bit, stirring occasionally.
4. When ice cream is ready, scoop it into whatever container you like to use, layering generous amounts of drizzled fudge as you go, and finishing the top with an attractive drizzle of fudge. If your fudge is not pourable, you can microwave for just a second or two, but don’t let it get hot or it will melt the ice cream.
This should be scoopable right out of the freezer. Notes * Use all natural, salted, creamy peanut butter. The only ingredients should be peanuts and salt. Variation: For cinnamon ice cream, omit the peanut butter and add 2 teaspoons of cinnamon. The vanilla is optional (use it or don't, depending on your taste). Omit the fudge. Also, I find the "generous" for the corn syrup and vodka very important here. Be heavy handed and your ice cream should stay "scoopable" right out of the freezer. Credits: Jennifer L. Jacobs Tags: Dessert, Ice Cream Original Post Date: 1/31/22