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Wednesday, 26 July 2017

Easy Nutella and Raspberry Ice-Cream


Since I started making ice-cream, I've always done it the long way. With the custard base, heating, cooling and churning in the ice-cream machine. While it's worth all the effort in the end when you have a tub of tasty ice-cream, sometimes you just want an easier alternative...and I have that for you here! And, you won't believe how good it is!

I found it by accident, I wasn't even looking to make ice-cream at the time. I think it was New Years Eve, and I'd spent most of the day out trying to find double cream, with absolutely no luck at all! Eventually, I had to drag other people in to help. Luckily my friend somehow managed to find some on his travels, but because he had no idea how much I wanted and because he couldn't get me on the phone...he brought me quite a lot! A few days later I was Googling ways to use it up, and I found that you can make ice-cream with double cream and condensed milk! The quantities are different for each recipe, but for ease and to have no waste, I used one of the huge tubs of cream (600ml), and a tin of condensed milk. I threw in some left over Christmas chocolate and that was it...everyone LOVED it, and I've been trying it with anything I can think of since then.


Today I'm combining my two favourite things for this recipe...Nutella, and raspberries. We went berry picking recently and as usual, I picked way more raspberries than we could realistically get through, so I wanted to make a few things to help use them up instead of sickening ourselves with them. We also had quite a lot of Nutella in the cupboard, and there are few combinations I like as much as raspberries with Nutella. I originally thought of making my raspberry cheesecake ice-cream again, but I wanted to try something new.

Anyway, enough of me rambling, on to the recipe...

600ml double cream
1 397g tin of condensed milk
1 cup of Nutella (softened) -around 300g
1/4 cup of melted Nutella -around 75g
300g of fresh or frozen raspberries

-Pour the double cream into a large bowl and whisk until it thickens slightly, don't make it too thick, you still want it runny. Add in the condensed milk and mix that through.

- Add in the cup of softened Nutella, and mix until fully combined. 

- Pour half of your chocolaty mix into your (freezer safe) container of choice. Spread it out so it's level, and then start to marble half of your left over melted Nutella into the mixture. Add half of the raspberries, spacing them out quite evenly, and then repeat with the second layer.

- Freeze overnight or for at least 4 hours, then serve and enjoy...maybe with extra Nutella! 

This is amazing on it's own, and it's definitely something I'm going to have to make more of so we don't run out! You could replace the berries with a raspberry sauce or coolis. But I do love the combination of sweet creamy chocolate with the burst of freshness from the berries. It really is the best treat on these warm summer days. 



  1. Yummm! This looks delish, I've never tried making my own ice cream, now I've finally defrosted our freezer I really should give it a go!

  2. Ohhh my goodness, this looks amazing. I'm definitely going to give this a shot!

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