Go Back
coffee ice cream with nutella in ice cream scoop on cutting board
Print

Coffee Nutella Swirl Ice Cream

Coffee Nutella Swirl Ice Cream - easy ice cream made without an ice cream machine!
Author Dorothy Kern

Ingredients

  • 1 packet instant coffee I use Starbucks Via or about 1/2 tablespoon from a jar
  • 1/4 cup hot water
  • 1 can 14 ounces sweetened condensed milk (I use fat-free)
  • 12 ounces about 1 1/2 tubs Cool Whip (I use fat-free)*
  • 1/2 cup Nutella

Instructions

  • Mix instant coffee into 1/4 cup hot water. Stir and let sit to cool for 10 minutes.
  • Stir coffee mixture and sweetened condensed milk in a large bowl. (I like using a large Tupperware bowl, so it can be frozen in the same bowl.) Fold in Cool Whip.
  • Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
  • Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.