Wednesday, July 9, 2014

Ice Cream Social: Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks | The Food Charlatan

We're on Day 3 of our ice cream making shenanigans, and we're showing no signs of stopping! Today's recipe is coming to you from Karen of The Food Charlatan

Karen is truly a hoot. {Just read her "About" page.} I know she says that when she started her blog she did so despite the possibility that it may be "ugly as sin", but taking a glance at her work will prove there's nothing "ugly" about it! In fact, it's quite the opposite! I just love the look of Karen's blog AND her super duper drool-inducing photography. 

Tell me you don't want to stuff your face with Overnight Bacon & Cheddar Scones or Malaysian Chicken Pizza. That's what I thought. So, on to Karen's ice cream amazingness. Be sure to follow Karen so you can keep up with her recipes!


*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!




Hello Kitchen Preppies! (Sorry Dianna I couldn’t resist) Props to you by the way, Dianna, for coming up with this whole Ice Cream Social week thing.  Now the only question is how we are going to convince the masses that it’s completely appropriate to have week-long ice cream fests In Real Life.

I mean wouldn’t that be awesome? Different ice cream. Every day. All week long. I was just talking to my husband Eric about this. He interpreted it as a subversive tactic to persuade him to buy me a chest freezer. He knows me well.

I’ll make you a deal, kind reader; you buy me a chest freezer, and I will fill it with Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks. And then I will invite you over every day for a week to help me eat it. Deal? Deal.


This ice cream may seem like an odd combo to some. I mean, why not just crush some Reese's peanut butter cups into some vanilla ice cream? Here’s the thing: I’m a weirdo and hate cold chocolate. Those ice cream cones dipped in magic shell? Hate ‘em. Chocolate chip ice cream? Please. I have better things to spend my calories on.


I love Reese's peanut butter cups but they are surrounded by pesky frozen chocolate when they are mixed in ice cream. So I skipped the chocolate and made Reeses peanut butter filling chunks, sans chocolate. And swirled it into some ice cream. With Nutella. Because let’s be real, peanut butter is 1000x better with chocolate, and *bonus!* Nutella freezes way softer than regular ol’ chocolate. Plus you get a sophisticated hazelnut flavor. We’re pretty fancy around here what can I say.


Happy Ice Cream Social week everybody! And happy no-more-waxy-chocolate-stuck-in-your-teeth-day. Bring on the peanut butter filling. 

Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks

1 quart good-quality vanilla ice cream
1/4 cup butter, melted (half stick)
1/2 cup + 1 tablespoon graham cracker crumbs
1/3 cup powdered sugar
1/4 cup + 1 tablespoon peanut butter 
1/3 cup Nutella, Nocciolata, or other chocolate hazelnut spread

1. Set out the ice cream for about 20-30 minutes to soften. When the ice cream is soft, scoop it into a mixing bowl.

2. Meanwhile, in another bowl or stand mixer, (or use a spoon) beat together the melted butter, graham cracker crumbs, powdered sugar, and peanut butter. Combine until smooth. Stick the bowl in the fridge for about 10-15 minutes so that it firms up a little. 

3. Use a 1/4 teaspoon or other small spoon to make little bite size chunks of peanut buttery goodness. You can either plop them right on top of the softened ice cream and throw it in the freezer for 10 minutes, or line them up on a wax-paper lined sheet pan. However you want to do it, freeze or refrigerate them for a bit so they hold their shape. (I didn't add all of the peanut butter filling to the ice cream. Probably only a little more than half. I ate the rest, oops.)

4. If you haven't already, add the peanut butter balls to the softened ice cream. Add the 1/3 cup Nutella in small dollops, then use a spoon or knife to swirl it all together. Don't mix, just swirl. 

5. Transfer the ice cream to a tupperware or other ice cream container. Return the ice cream to the freezer until completely frozen, a couple hours at least. 

Note: I only used a little more than half of the peanut butter mixture for this recipe. Add as much or as little as you want.

Source: Reese's peanut butter filling adapted from Real Housemoms







7 comments:

Shaina Wizov said...

Nutella AND peanut butter?!?! Ohhhh my god. This sounds SO freakin' delicious!

Allie BakingAMoment said...

I am so with you on frozen chocolate. This is waaaaay better, and I think my life has been changed by Reese's style chunks!

Karen @ The Food Charlatan said...

Thanks for letting me post over here Dianna! I'm seriously loving ice cream social week!

Ala said...

Why hello hello! Found you from Karen's and I'm so glad I did--this ice cream social is the best idea! It's too bad I didn't find out about it earlier and whip out my own ice cream recipes, but what fun ;) ice cream is my very favorite dessert, and this one just looks killer. Yes'm!

Alice // Hip Foodie Mom said...

oh my gawd! Karen, I love that you started with store bought vanilla ice cream and mixed all of this wonderfulness in. . peanut butter, graham crackers and Nutella. . can it get any better?! LOVE!

Katie said...

I love how you jazzed up this ice cream...oh the goodness!!!!

Matea said...

I don't think words can adequately describe the craving I just got for this! Nutella.....a dream come true....in ice cream....the perfect vessel for a dream-come-true-like-Nutella

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