{"id":3002,"date":"2013-04-17T01:59:53","date_gmt":"2013-04-17T01:59:53","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3002"},"modified":"2013-10-01T12:54:05","modified_gmt":"2013-10-01T12:54:05","slug":"nutella-ice-cream-with-chocolate-hazelnut-granola-topping","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2013\/04\/17\/nutella-ice-cream-with-chocolate-hazelnut-granola-topping\/","title":{"rendered":"Nutella Ice Cream with Chocolate Hazelnut Granola Topping"},"content":{"rendered":"

\"Nutella<\/img><\/div><\/div><\/p>\n

Nutella, everyone\u2019s favorite chocolate-hazelnut spread. \u00a0I haven\u2019t come across a single person who isn\u2019t a fan. \u00a0I don\u2019t know a lot of people who aren\u2019t fans of ice cream, so this is pretty much the best of both worlds, right?<\/p>\n

I couldn\u2019t just leave it at that, though. \u00a0Not that creamy Nutella-flavored ice cream isn\u2019t enough, but I wanted to step up the chocolate and hazelnut flavors, only in a slightly healthier way\u2026so I decided to top off the ice cream with a homemade granola topping. \u00a0Chocolate and hazelnut granola is healthy in my book\u2026<\/p>\n

Ice cream + granola = Nutella goodness<\/p>\n

Nutella Ice Cream\u00a0<\/span>&<\/span><\/h3>\n

Chocolate Hazelnut Granola Topping<\/span><\/h3>\n

Serves 6-8<\/span><\/p>\n

Nutella Ice Cream Ingredients:<\/strong><\/span><\/span><\/p>\n

    \n
  • 2 cups milk<\/li>\n
  • 2 cups heavy cream*<\/li>\n
  • 3\/4 cup sugar<\/li>\n
  • 4 egg yolks, lightly beaten<\/li>\n
  • 1 cup Nutella<\/li>\n<\/ul>\n

    Nutella Ice Cream Instructions:<\/strong><\/span><\/span><\/p>\n

      \n
    • In a medium saucepan over medium heat, whisk together the milk, heavy cream (or half-and-half, if using) and sugar, and warm until hot (but not boiling).<\/li>\n
    • Once hot, pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.<\/li>\n
    • Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175\u00b0 F on a candy thermometer.<\/li>\n
    • Strain the ice cream custard through a fine sieve into a large bowl, then whisk in the Nutella until completely dissolved in the ice cream custard.<\/li>\n
    • Cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.<\/li>\n
    • Once cold, pour into your ice cream maker and freeze.<\/li>\n
    • Pour the ice cream into a container and freeze for at least 3 hours before enjoying!<\/li>\n<\/ul>\n

      Granola Topping Ingredients:<\/strong><\/span><\/span><\/p>\n

        \n
      • 1\/2 stick butter, melted and cooled<\/span><\/li>\n
      • 1\/2 cup chocolate chips, melted and cooled<\/li>\n
      • 2 tablespoons honey<\/li>\n
      • 2 tablespoons sugar<\/li>\n
      • 1\/2 cup shredded coconut<\/li>\n
      • 1 cup quick oats<\/li>\n
      • Pinch of salt<\/li>\n
      • 1\/2 cup chocolate chips<\/li>\n
      • 1\/2 cup chopped hazelnuts<\/li>\n<\/ul>\n

        Granola Topping Instructions:<\/span><\/strong><\/span><\/span><\/p>\n

          \n
        • Preheat the oven to 325\u00b0 and line a baking sheet with a silpat or parchment paper.<\/li>\n
        • In the bowl of your mixer, beat the melted butter, melted chocolate chips, honey and sugar on medium speed until combined.<\/span><\/li>\n
        • Add the shredded coconut, oats, salt and chocolate chips, and mix on low until the ingredients are mixed in well.<\/li>\n
        • Pour the granola mixture onto the lined baking sheet, using your hands or a spatula to spread the mixture around.<\/li>\n
        • Bake the granola at 325\u00b0 for 10 minutes, then remove from the oven. \u00a0Use a spatula to mix in the chopped hazelnuts.<\/li>\n
        • Return to the oven and bake for an additional 10 minutes.<\/li>\n
        • Once done, remove from the oven and use a spatula to break apart the granola.<\/li>\n
        • Cool completely before adding the granola topping to the ice cream, and enjoy!<\/li>\n<\/ul>\n

          *Feel free to substitute half-and-half for any or all of the milk and cream for a lighter version!<\/p>\n

          Original recipe by La Casa de Sweets<\/em><\/span><\/p>","protected":false},"excerpt":{"rendered":"

          Creamy Nutella ice cream topped with chocolate hazelnut granola!<\/p>\n","protected":false},"author":2,"featured_media":3004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[22,506,114],"tags":[72],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3002"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3002"}],"version-history":[{"count":11,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3002\/revisions"}],"predecessor-version":[{"id":3443,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3002\/revisions\/3443"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3004"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}