Nutella Swirl Cheesecake Ice Cream

I would imagine that you are probably getting tired of all the different ice cream recipes I’ve been posting. Yes? No? I can’t help it. I’ve been experimenting with my ice cream maker and my family has been loving all the different frozen treats its been churning out. This Nutella Swirl Cheesecake ice cream is absolutely no exception!

It’s time again for The Secret Recipe Club. I had the pleasure of having Carolyn’s blog All Day I Dream About Food for my October assignment. Carolyn is much like me in that she loves to cook and bake, however her blog changed about a year and a half ago when she was diagnosed with pre-diabetes. Soon after she changed her eating habits and the way she cooked so that she could still enjoy what she loved, only low carb and many are gluten free. So many of the recipes on her blog look totally amazing and I had a really hard time choosing!

That’s when I came across this ice cream. Now I really hope Carolyn doesn’t mind, but I didn’t have some of the ingredients that she uses in her low carb pantry, so I adapted her recipe to fit into what I had on hand. Mine is definitely not low carb, so if that’s what you are looking for, head over to Carolyn’s recipe for Nutella Swirl Cheesecake Ice Cream. It’s not only low carb but also gluten free!

Thank you Carolyn for this recipe, the kids LOVED it. My daughter said it tasted just like eating a piece of cheesecake, only in ice cream form. My Nutella obsessed 14 year old son proclaimed its amazingness. I’d say those were two raving reviews!

ANOTHER DELICIOUS IDEA >>  Black Forest Brownie Sundae and Dipped Brownie Bites

Oh and lastly, Carolyn has a recipe for making some Homemade Nutella here!

Nutella Swirl Cheesecake Ice Cream
Recipe Type: dessert, ice cream
Author: Amanda Formaro
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 1 14-oz can sweetened condensed milk
  • 8 oz cream cheese
  • 6 oz Greek vanilla yogurt (about heaping 1/2 cup)
  • 1 cup heavy whipping cream
  • 2 tablespoons vanilla extract
  • 1 tablespoon Nutella
  • plus 1/2 cup Nutella for swirl
Instructions
  1. In a mixer on low speed, combine the cream cheese and sweetened condensed milk for 20-30 seconds. Increase speed to medium and beat until creamy. Add Greek yogurt and continue beating. Slowly pour heavy cream in as the mixer in going, then add the vanilla extract. Finally, add one tablespoon of Nutella and beat on medium high for a minute or so until combined well.
  2. Transfer mixture to an ice cream maker and churn according to manufacturer’s directions. Once churned, transfer to an air-tight container and dot blobs of Nutella on top. Use a butter knife to gently swirl in Nutella. Place plastic wrap flush to the surface of the ice cream and freeze until firm but not rock hard, about 1 hour.

 



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Comments

  1. says

    You had my blog this month, that’s so fun! And no, I don’t expect for a second that people who don’t need to be low carb make my recipes low carb. That’s the great thing about this one…can be full on carbalicious, no special ingredients required. Yours looks delicious!

  2. says

    Well, that certainly does look good! Love the flavors.
    My lemon ice cream turned out great. I’m saying–there’s
    room for ice cream in any season! ;)

  3. says

    I am LOVING your ice cream recipes! I just bought an ice cream maker myself and am always on the lookout for new recipes. This one looks amazing!

  4. says

    I don’t think I will ever tire of ice cream recipes. There are far too many great ideas to try to be tired of them! Even if it’s not summer, I enjoy ice cream year round.

  5. says

    Oh, my! I’m hoping for a few more days of Indian Summer so I can dust off my gelato maker and give this one a try. Thanks for sharing this, Amanda.

  6. says

    Do i mind you making so many ice cream recipes – are you kidding??? I try to make one ice cream recipe a month cause otherwise i would be eating it all the time. This one looks fabulous – ohh so good – going to save it and make it for the holidays – very nice!

  7. says

    Nutella, cheesecake, and ice cream all in one is a wonderful idea! Those pictures have me drooling! I see it’s made with sweetened condensed milk. I’ve never made ice cream with it but I have always wanted to try it.

  8. says

    Hi Amanda,

    I was on an ice cream making rampage a few weeks ago. Made about 6 batches in a week. I was just thinking about making some more, but since summer is coming, I decided to hold off.

    Anyway, I was thinking (separately) about nutella and cheesecake ice cream. Thanks for posting. This may be the next recipe I try.

    I still have to make your delicious chocolate cake again!

    Laurie

  9. says

    I was just thinking yesterday how this combination would be the death of me. I decided to google it today and BAM, here I am! These 3 foods are my absolute favourites and I would swim across the ocean to have some (since exercise would probably be a good idea after eating this).

  10. Marjorie says

    Saw this in the newest edition of Foodie in the Craftroom and it make s me wish I had an ice cream maker. This family loves cheesecake and ice cream and my granddaughter (age 12) eats her Nutella right from the jar with a spoon!

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