Foodie Friday: Coffee Nutella Swirl Ice Cream

Another no churn ice cream recipe! Yay! Found here

Coffee Nutella Swirl Ice Cream

Ingredients
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


Instructions
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.

Notes
*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!!!

Foodie Friday- No Churn Sea Salt & Honey Ice Cream

originally found here:

yield: SERVES 6 - 8 prep time: 5 MINUTES cook time: 6 HOURS total time: 6 HOURS 5 MINUTES
INGREDIENTS:

2 cups (1 pint) heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
1/2 teaspoon Fleur de sel sea salt + more for serving if desired
DIRECTIONS:

Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
Freeze until solid, at least 6 hours.
Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.


This was a hit! I am now trying to figure out how to make a version of butter almond.