Recently I was thinking about the heavenly Biscoff swirl gelato that I made on the blog and wanted to try an ice cream version that didn't require any eggs. I found a Biscoff ice cream recipe that sounded promising and on a whim, decided to throw in some Nutella as a bonus.
The resulting ice cream was out of this world. It was rich, smooth, creamy and full of chocolatey and Biscoff-y goodness. It's two of my favorite dessert spreads rolled into one fabulous ice cream. I'm going to hide this from my family so I can eat it all myself.
Make this for the 4th of July and share it with a friend - or not.
Eggless Biscoff Nutella ice cream
- One jar of Biscoff (I used Trader Joe's cookie butter)
- 1/4 cup granulated sugar
- 1 and 1/4 cup milk of choice (I used 2%)
- 2 cups heavy whipping cream
- Several tablespoons of Nutella to swirl
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), cream the Biscoff and sugar together on medium-high speed until well mixed. Turn the mixer down to low and slowly pour in the milk until the mixture looks uniform. Finally, add in the whipping cream until the custard looks smooth and silky.
Transfer the ice cream base to a large bowl (if you were using your stand mixer bowl) and cover tightly with plastic wrap. Chill in the refrigerator for at least 8 hours or overnight.
Once the ice cream base is well-chilled, pour into your ice cream maker and churn according to your manufacturer's directions. Transfer about 1/2 cup of ice cream to a freezer-safe container. Then, using a spoon or butter knife, dollop some Nutella on top of the ice cream. Repeat. Swirl the ice cream with your knife a few times to incorporate the hazelnut spread throughout - do not overmix.
Freeze the ice cream for at least 4 hours or until the ice cream is set.
Yield: About 2 pints
Source: Slightly adapted from Katie's Cucina