Easy No Churn Nutella Cheesecake Ice Cream
A very simple chocolate-y, creamy and delicious cheesecake ice cream which is no churn meaning you do not need an ice cream machine to make this Easy No Churn Nutella Cheesecake Ice Cream.
Equipment
- Stand mixer or a hand mixer or a sturdy hand whisk
Ingredients
- 1 Cup Double cream or Whipping Cream
- 1/4 Cup Sweetened Condensed milk
- 1 1/2 Cups Leftover Cheesecake Whole with crust and all. I used Plain cheesecake. Use any flavor cake you have.
- 1/2 Cup Nutella/Chocolate Hazelnut Spread
Instructions
- In a mixing bowl whisk the whipping or double cream until soft peaks form.
- Add the condensed milk and whisk until the mixture thickens.
- Add the crushed cheesecake and mix again until the cheesecake is fully incorporated and you get a thickened mixture.
- Put the cream mixture halfway in the ice cream loaf pan or in a box.
- Swirl in nutella all over.
- Fill the rest of the cream mixture in the ice cream box and even it slightly with a spoon.
- Swirl in the nutella until you get a marble effect.
- Cover with plastic or foil wrap and Freeze at least for 4 hours.
- Take out the ice cream box at least 5-10 minutes before serving to make scooping easy.
- Enjoy.