What you still want to make today: Oreo-Nutella ice cream

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Oreo-Nutella ice cream.

Less sugar, less fat, less meat… We all know this is healthy, but yes, sometimes nothing beats an overdose of cream, chocolate, or melted cheese. Exactly that can be found in the Guilty Pleasures cookbook by Sabine Koning. Take this scandalously delicious ice cream for example…

 
INGREDIENTS
For 800 milliliters of ice cream

can of condensed milk (400 g)

50 ml semi-skimmed milk
100 g Nutella
300 ml heavy cream
150 g Oreos

Sabine: “If you sin, do it well. Personally, I prefer to combine as many guilty pleasures as possible in one recipe, and I must say: with this Oreo-Nutella ice cream, I’ve done quite well. The great thing about this ice cream is that it’s a piece of cake to make and you don’t need any expensive equipment for it. There’s a chance you’ll want to make this ice cream every weekend from now on, but oh well. You can blame me for that.”

How to make Oreo-Nutella ice cream

• Whip the condensed milk, semi-skimmed milk, and Nutella with an electric mixer until fluffy.
• In another bowl, whip the cream until soft peaks form and then fold it into the Nutella mixture. Gently mix them together.
• Crumble the Oreos by hand and then fold them into the liquid ice cream mixture.
• Pour the Oreo-Nutella ice cream into a sealable container and place it in the freezer for at least 5 hours.
• Take the ice cream out of the freezer 10 minutes before serving so it has a chance to soften a bit.

Title: Guilty Pleasures
Author: Sabine Koning
Price: €17,99 
Publisher: New Amsterdam