Peanut Butter Ice Cream with Nutella Fudge
This easy egg-free ice cream is made with a creamy peanut butter ice cream base that's swirled with ribbons of Nutella fudge. This also makes great ice cream sandwiches. Peanut butter lovers rejoice!
Equipment
- Ice cream maker
Ingredients
For the peanut butter ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup smooth natural peanut butter
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 6 tablespoons non-fat dry milk powder
- 1 generous tablespoon light corn syrup
- 1 generous tablespoon vodka
For the Nutella fudge
- 1/2 cup heavy cream
- 7 ounces Nutella
Instructions
Make the peanut butter ice cream base
- In a large lidded container, combine all the ice cream ingredients. Cover and shake to mix well. Let the mixture sit in the fridge, covered, for at least a few hours or overnight.
☞ TESTER TIP: If you prefer your dessert very smooth, pour the ice cream mixture into a blender and blitz until smooth.
- Pour the fully chilled base into a 1-quart-capacity ice cream maker and churn according to the manufacturer’s instructions until the ice cream is thick and is the texture of soft serve, 30 to 45 minutes depending on your ice cream maker.
☞ TESTER TIP: Due to the addition of vodka, the ice cream will take longer to reach soft-serve stage.
Make the Nutella fudge
- While the ice cream is churning, in a small microwave-safe bowl or measuring cup, heat the heavy cream in the microwave until just bubbling, about 1 minute.
- Stir in the Nutella until incorporated. (If the Nutella doesn’t melt-in enough, you can try microwaving it for 5 to 10 seconds. Let mixture sit on the counter to cool down a bit, stirring occasionally.)
Layer the ice cream
- When the ice cream has finished churning, scoop it into a container, layering in generous amounts of drizzled Nutella fudge as you go. Finish the top with an attractive drizzle of the fudge. (If your fudge is not pourable, you can microwave it for just a second or two, but don’t let it get hot or it will melt the ice cream.)
- Freeze until firm, about 3 hours. The ice cream should be scoopable right out of the freezer. If it feels too firm, let it soften at room temperature for 5 to 10 minutes before serving.
Nutrition
Serving: 0.5cup | Calories: 437kcal | Carbohydrates: 32g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Monounsaturated Fat: 9g | Cholesterol: 59mg | Sodium: 118mg | Fiber: 2g | Sugar: 29g