Dear Nutella...I love you!

I had never had Nutella until about 4 years ago. My sister said I had to try this hazelnut spread. She was right. Nutella is the best thing to spread on well just about anything! It is also rather delicious on a spoon =] I needed to find new ways to get Nutella in my belly so here is Nutella ice cream. It turned out like Nutella chip ice cream but still SO good.

Nutella Ice Cream
1 cup Nutella
3/4 cup granulated sugar
1 cup whole milk
1 - 1/3 cups heavy cream
2 tsp vanilla extract

Combine the Nutella and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.

Place in your ice cream maker and let it run for 20-25 minutes. Let it sit in a freezer overnight.

Cake and ice cream, at the same time!

Mike's favorite Cold Stone ice cream is yellow cake batter. Once we got the ice cream attachment for the Kitchen Aid I knew he would love this recipe from Vicki's blog (http://healthyeatsandsinfultreats.blogspot.com/2008/08/cake-batter-ice-cream.html)
It is a very close match to the Cold Stone version. Slightly less sweet but that made me like the homemade version better. It is also very simple. We topped ours with a little chocolate frosting, because that is one of the best combos ever.

Cake Batter Ice Cream
Source: recipezaar.com

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup yellow cake mix


In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps. (I sifted the cake mix)
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.