Nutella Ice Cream
1 cup (240 ml) homemade or store bought Nutella (I used this recipe)*
1 cup (240 ml) full fat Coconut Milk (I use Thai Kitchen)
3 Tbsp (45 ml) plain or vanilla rice milk
2 Tbsp (30 ml) vegetable glycerin or agave nectar
Line a 9 x 9 inch (22.5 cm) square pan with plastic wrap or waxed paper, or line 6 regular muffin cups with silicone liners (paper liners won’t do for this purpose).
Place all ingredients in the bowl of a food processor and process until perfectly smooth and blended (or place in a bowl and whisk really well to combine). Pour the mixture into the pan or divide evenly among the muffin liners.
If using a pan, freeze until firm, 2-3 hours, then remove from pan and cut into 9-12 squares. Place the squares in a clean (food grade) plastic bag or sealed plastic container, or pop the frozen mixture out of the liners and place in a bag or container and store in the freezer until ready to use.
To make the ice cream: Use 1-2 frozen disks (from the muffin liners) or 3-4 squares for each serving. If you used the muffin liners, chop each frozen disk into 2-3 pieces (if your processor isn’t very powerful, you may wish to chop the pieces even smaller). Place the cubes or pieces in a food processor and process until smooth (the mixture will first crumble and appear like bread crumbs; press it down with a rubber spatula, then keep processing and eventually it will form a ball that rolls around the processor bowl; at this point, it’s ready to scoop).
Scoop and serve. Makes 3-4 servings.
*Note: If you are not following a sugar-free diet, feel free to use store-bought. For an ACD-friendly recipe, sorry, you must make your own.
Photo credit: Ricki Heller