Nutella Mascarpone Ice Cream

Recently, I told you that I was going to create an ice cream recipe to mimic the Chocolate Hazelnut Cake.  Here I am, ready to deliver.  This ice cream is so smooth.  So creamy.  So delicious.  So much so that you probably won't even make fun of me for saying creamy.  As I took pictures of this quickly melting treat, I had to keep sampling just to make sure it was still good.  Yeah, it was still good.  This recipe makes a fairly small batch of ice cream (by my standards, anyway), but you can easily double it (and believe me, you will want to).


Nutella Mascarpone Ice Cream


1/2 cup Nutella
1 cup half and half
1/4 cup sugar
3/4 teaspoon vanilla, divided
4 ounces Mascarpone cheese
3/4 cup whipping cream
3 Tablespoons powdered sugar
1/2 cup diced devils food cake, frozen (about 1 cupcake size)


In a small saucepan over medium heat, warm the Nutella, whisking constantly.  Once the Nutella has loosened up a bit, very slowly add the half and half a little at a time, whisking to completely combine after each addition.  Whisk in the 1/4 cup sugar and bring the mixture almost to a boil, whisking constantly.  Remove from heat and add 1/2 teaspoon vanilla extract.  Place the mixture in the refrigerator for at least four hours, until well chilled.


After the Nutella mixture has completely chilled, place the mascarpone cheese, whipping cream, powdered sugar, and 1/4 teaspoon vanilla in a medium sized bowl and beat with an electric mixer on high until stiff peaks form.  Pour the Nutella  mixture into the whipped cream mixture and beat on low speed until combined.


Pour the mixture into your ice cream freezer, and freeze according to the manufacturer's instructions.  About five minutes before the ice cream is finished, add the diced cake to the ice cream freezer.  Spoon the ice cream into a sealable container and freeze for about four hours before serving.  Makes about 2 1/2 cups.


Enjoy!  -Cardamommy