Nutella Brownie Ice Cream

  • 21 Jul - 27 Jul, 2018
  • Mag The Weekly
  • Cookery


· 1 packet of Nutella brownie mix

· ½ cup strong brewed coffee cold

· 1 (14oz.) can sweetened condensed milk

· 2 cups heavy cream

· 1/3 cup Nutella


Make the brownies according to the recipe instructions. Cool completely and refrigerate for at least four hours. Crumble cold brownies until you have two and half cups of brownie bits; set aside. Combine coffee and condensed milk in a small bowl. Whisk until smooth. Add heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until soft peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until thickened. Using a silicone spatula, gently fold in the brownie bits. Transfer half the ice cream to a freezer-safe container. Drop half of the Nutella in small drops across the top of the ice cream and use a spoon or knife to create swirls. Top with remaining ice cream and repeat the swirls with the remaining Nutella. Cover and freeze for at least eight hours.