Nutella Ice Cream (from Carter and Carson)

Hello!

With my love of ice cream and Nutella, I made my own Nutella Ice Cream! In this recipe, I am using powdered ingredients because sometimes fresh supplies can be difficult to find in the middle of a pandemic.

Note: The powdered ingredients taste just as good as the fresh ingredients.

Supplies

Nutella - 13oz
Powdered Sugar - 3/4 Cup (1/2 Cup if using Granulated Sugar)
Powdered Heavy Cream, cold - 2 2/3 cups
Vanilla Extract - 1/2 teaspoon
Salt - 1/4 teaspoon
Powdered Hazelnuts - 1 tablespoon (optional but recommended)
Powdered Cocoa - 1 1/2 tablespoons (optional but recommended)

Utensils:

Blender
Ice Cream Churner

Step 1: Add Powdered Heavy Cream

Because I am using powered Heavy Cream I need to turn it into regular Heavy Cream.

In order to do so, I will have to match the amount of powdered cream to water. So 2 2/3 cups of powdered cream will need 2 2/3 cups of water (preferable cold water).

Mix it with the blender until the powder is dissolved.

Step 2: Add Sugar

Add 3/4 cup powdered sugar (or 1/2 cup of granulated sugar) to the blender container.

Step 3: Add Salt

Add 1/4 teaspoon of salt to the blender container.

Step 4: Add Vanilla Extract

Add 1/2 teaspoon of vanilla extract to the blender container.

Step 5: Add Nutella

Add the entire 13oz jar of Nutella to the blender container.

Step 6: Add Powdered Hazelnuts (optional But Recommended)

Add 1 tablespoon of powdered hazelnuts to the blender container.

Step 7: Add Powdered Cocoa (optional But Recommended)

Add 1 1/2 tablespoons of powdered cocoa to the blender container.

Step 8: Blend

Blend until fully mixed. You may need to scrape off ingredients from the sides of the blender in order to get completely mixed.

Step 9: Chill

I would recommend that you chill the ice cream in the refrigerator overnight.

If you don't want to wait that long, chill it in the refrigerator for at least an hour (assuming you used cold water when you made the Heavy Cream in Step 1).