Healthy Ferrero Rocher Ice Cream

  • 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
  • Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
  • In a blender, add the yogurt, evaporated milk, Nutella, and stevia extract. Blend until smooth.
  • 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.
  • 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).
  • 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!

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Meatball Casserole! 😋