Here is another great summer recipe for the Memorial weekend. Strawberry Nutella Swirl Ice Cream combines chopped macerated strawberries and swirls of Nutella. The flavors are best after allowing the ice cream to freeze overnight.
Disclosure and Disclaimer: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. This recipe uses raw eggs. Consuming raw eggs may increase your risk of foodborne illness, especially with certain medical conditions. Be safe about the source of your eggs or used pasteurized.
I have this ice cream maker from Cuisinart.
Heating up the Nutella prior to churning thins out the consistency, making it easier to pour. It took about 30 seconds in the microwave to reach a good consistency for me. This recipe does use raw eggs. Use good quality eggs or pasteurized eggs. If you don’t want large pieces of strawberries in your ice cream, dice them up a bit smaller prior to refrigerating them.
Strawberry Nutella Ice Cream
Adapted from What’s Cookin, Chicago?
Strawberry Nutella Ice Cream
Ingredients
- 1 pound fresh strawberries hulled and chopped
- 1 tablespoon lemon juice
- 2 eggs
- 1 cup granulated sugar divided
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup Nutella
Instructions
- In a medium bowl, toss chopped strawberries with lemon juice and 1/4 cup sugar. Cover and refrigerate for at least an hour.
- In a large bowl, beat eggs until light and fluffy, about 2 minutes. Slowly mix in remaining 3/4 cup sugar. Mix in the milk vanilla, and refrigerated strawberries and juice. Gently add heavy cream. Do not overmix.
- Add the combined ingredients to the ice cream maker and follow directions according to manufacturer.
- Add Nutella to a small bowl. Heat in microwave to thin, 20-30 seconds. Slowly pour into the ice cream maker in a thin stream about 5 minutes before ice cream is done churning.
- Place ice cream in a freezer safe container, cover, ad freeze to harden and allow flavors to develop, 8 hrs-overnight.
Aurimar
Can I use soy milk instead of whole milk?
Tara
Hi Aurimar! I have not personally tried using soy milk in ice cream, so I cannot say exactly how it would turn out. I imagine without the milk, the texture would be different and have more issues with crystallization.
Aurimar
Ok, so should I use 3 cups of heavy cream instead? Again, thank you.
Tara
I *think* between those two options, the 1 cup of soy milk would work better. 3 cups of heavy cream would be just too thick. But, I haven’t tried either, so won’t know exactly how it would turn out.