INGREDIENTS
- 1 jar of 250 grams of Nutella chocolate spread and hazelnut
- 20 ml of cream
- 30 ml milk
- a little whipped cream
- Two bars of milk chocolate with hazelnuts.
DIRECTION
- Turn dough spread with hazelnuts in a bowl or like me in the thermo mix; add the cream, whisking to make the slurry or thermo mix 6 seconds speed.
- Add milk, stir briefly and pour into the tray of the ice cream maker.
- Make churn about 20 minutes.
- Place the ice in the freezer for 20 to 30 minutes.
- Remove the ice from the freezer and make balls.
- Serve with whipped cream and sprinkle with shaved milk chocolate with hazelnuts that you made with a vegetable peeler.
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