EASY, NO-BAKE NUTELLA® PIE
I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!
Provided by Christina
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
- Refrigerate until well chilled, 4 hours to overnight.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g
HOMEMADE NUTELLA ICE CREAM
YUMMMMMMM! This is a really great recipe. I just love the flavor of Nutella too. And the hazelnuts?! That gave me such an unexpected and pleasant crunch.
Provided by Jeanne Gliddon
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 6
Steps:
- 1. Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
- 2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
- 3. Add the Nutella and whisk to blend.
- 4. Pour in the heavy cream and milk a little at a time and whisk to blend.
- 5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- 6. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
- 7. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
- 8. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
- 9. Enjoy!
- 10. TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
- 11. Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love