Friday, September 19, 2014

Foodie Friday: Coffee Nutella Swirl Ice Cream

Another no churn ice cream recipe! Yay! Found here

Coffee Nutella Swirl Ice Cream

1 packet instant coffee (I use Starbucks Via) or about 1/2 tablespoon from a jar
1/4 cup hot water
1 can (14 ounces) sweetened condensed milk (I use fat-free)
12 ounces (about 1 1/2 tubs) Cool Whip (I use fat-free)*
1/2 cup Nutella

Mix instant coffee into 1/4 cup hot water. Stir and let sit to cool for 10 minutes.
Stir coffee mixture and sweetened condensed milk in a large bowl. (I like using a large Tupperware bowl, so it can be frozen in the same bowl.) Fold in Cool Whip.
Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.

*You can substitute freshly whipped cream for the Cool Whip. Whip 2 cups cold heavy whipping cream until stiff peaks form, and use all of it in place of the Cool Whip.

Mickey's note: I don't do fat-free ANYTHING. It's rich, but it's GOOD!!!

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