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Ingredients
- 1 pint Heavy Whipping Cream
- 1/2 cups Nutella Chocolate Hazelnut Spread, Plus Some For Garnish
- 1/3 cups Chopped Hazelnuts, Plus Some For Garnish
- 1/3 cups Heath Bits 'O Brickle Toffee Bits, Plus Some For Garnish
- 1 can Sweetened, Condensed Milk, 10 Ounce Can
Method
- Begin by chilling a large stainless steel or glass mixing bowl and your mixing beaters in the freezer for 10-15 minutes.
- Then pour the whipping cream into the chilled bowl and beat on high with the chilled beaters for about 8 minutes, or until peaks begin to form. Slowly add the Nutella and beat it into the whipped cream. Once the Nutella is incorporated, fold in the chopped hazelnuts and the toffee bits. Then slowly fold in the sweetened condensed milk.
- Pour the ice cream mixture into a freezer safe container. For the garnish, swirl dollops of Nutella on top and sprinkle some hazelnuts and toffee bits on the ice cream as well, then tightly seal. Freeze six hours or overnight.
- Makes 6 1/2 cups of ice cream.
- Enjoy!
