I am making an ice cream recipe every Saturday in June. Last week I make tangy buttermilk ice cream so this week I am going salty. Salted caramel has been done, but a cold salty-sweet combo with Nutella? The world (i.e. me) is ready for it.

It is hard to imagine now in these Nutella-crazed days that it was once unheard of. The first time I tried it was in the late 90s when a friend who had been to Italy gave me a taste. I was not impressed. It looked like chocolate so why didn’t it taste like chocolate? I guess I had to learn to appreciate the flavor of hazelnuts first. Then when Giada de Laurentis came onto the scene, the way we all view Italian food changed (especially for Mr. L *wink, wink*). She talked about Nutella with nostalgia as an Italian childhood staple akin to peanut butter and I was curious to try it again. It still wasn’t instant love for me, but eventually it won me over. I may or may not even eat it on toast for breakfast sometimes. Only Willa Claire would know for sure and she’s not talking.

This ice cream is following the trend of simplicity that my buttermilk ice cream did last week. There is no cooking or eggs involved. I also discovered a surprise bonus: One pint of heavy cream is just the right amount to make both the Buttermilk Ice Cream and the Salted Nutella Ice Cream. Just saying.

Salted Nutella Ice Cream

The salt is completely optional if you want to make just plain Nutella Ice Cream. This recipe makes a small batch. I made mine in a Cuisinart 1 ½-quart ice cream maker and it filled a little more than half of it.

1 cup milk (a general rule for ice cream is to use whole milk, but I used 1% with great results)
2/3 cup heavy or whipping cream
½ cup Nutella or other chocolate-hazelnut spread)
½ tsp. vanilla
¼ tsp. coarse sea salt such as fluer de sel and Maldon salt, or kosher salt
Sprinkles or additional coarse salt to top the ice cream

Place the milk, cream, Nutella, and vanilla in a large bowl and whisk, whisk, whisk until the nutella is incorporated. Alternatively, you can blend it all together in a blender. Pour into the ice cream canister and begin churning. Once it begins to set up, after about 10 minutes, sprinkle in the salt a little at a time so it gets churned into the ice cream. Serve as a soft-serve ice cream or freeze to harden. Even after frozen it remains incredibly easy to scoop.

Salted Nutella Ice Cream I am making an ice cream recipe every Saturday in June. Last week I make tangy…

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