During this hot summer all I really feel like eating are salads and ice cream. Except I have been really disappointed with the ice cream selection on the supermarket shelves. Some ingredient lists are long enough to cover half a newspaper page! Propylene glycol, hydrogenated oils, carrageenan, artificial sweeteners and colors and other atrocious ingredients have hijacked what was once a simple summertime treat. Thankfully the organic ice cream options are multiplying, but there is still too much sugar in most brands. One day I had a lonely pint of whipping cream hanging out in my refrigerator with nothing to do, and that is the day my Arabic Coffee Ice Cream with Nutella was born.
This ice cream combines all of my favorite loves: chocolate, coffee, and hazelnut, into one glorious caffeine/serotonin rush without tons of sugar. I use ⅓ cup of coconut sugar, but you can increase that amount if that is what you prefer. I use coconut sugar because it is less processed and lower on the glycemic index than regular sugar. A little bit of Nutella goes a long way, especially with the addition of a little milk to thin it out. One word of advice: eat the ice cream within a couple of days because it tastes better sooner rather than later (no preservatives to increase shelf life you know?) What’s great about this recipe is no ice cream maker is required, so you too can transform whipping cream into ice cream goodness with minimal equipment. Feel free to add slivered almonds or other mix-ins that make you happy. Check out my video tutorial of how to make it below.
Thanks for watching and hope your summer is delicious!