Ingredients
- 24 oz Plain, Nonfat Greek Yogurt
- one 12oz can Evaporated Fat Free Milk
- 396g (1½ cups) Homemade Nutella
- 1½ tsp Vanilla Creme-Flavored Stevia Extract
- 96g (3 scoops) Unflavored Whey Protein Powder
- 1 tsp Xanthan Gum
- ¼ tsp Salt
- 2.5oz (⅔ cup) Chopped Hazelnuts
Instructions
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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a blender, add the yogurt, evaporated milk, Nutella, and stevia extract. Blend until smooth.
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In a small bowl, whisk together the protein powder, xanthan gum, and salt. With the blender running, slowly add in the dry ingredients. Blend until smooth. Cover and refrigerate overnight.
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Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour the ice cream mixture into the ice cream bowl and churn for ~15 minutes (it will thicken, but not turn into ice cream).
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Scoop the ice cream mixture into a freezer-safe dish and stir in the chopped hazelnuts. Cover and freeze until it’s the texture you prefer (~4 hours). Serve and enjoy!
Recipe Notes
After freezing solid, I find the best way to “thaw” the ice cream is in the fridge for a couple hours, rather than sitting on the counter or a quick blast in the microwave.
