Buttermilk Ice Cream with Nutella, Cocoa and Peanut Butter

Buttermilk Ice Cream with Nutella, Cocoa and Peanut Butter

  • 1/3 cup Nutella
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 tablespoon espresso powder
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 cups low-fat (2%) buttermilk
  • 2 cups heavy cream


Note:  You can go much heavier on the Nutella and eliminate the peanut butter if you like, or even use just peanut butter, and the recipe will still turn out great; I just used what I had on hand.

In a mixing bowl fitted with the whisk attachment, beat the Nutella, peanut butter and vanilla until smooth, 1-2 minutes.  In a separate bowl, combine the salt, espresso powder, powdered sugar and cocoa powder.  Add the dry ingredients and 1 cup of buttermilk to the mixing bowl; mix on low to combine, then on medium for 2-3 minutes to blend thoroughly, scraping up the bottom of the bowl several times.  Add the rest of the buttermilk and the cream, and whip for 4-5 minutes until light and frothy.  If any lumps of undissolved cocoa powder remain, you can pour the mixture through a mesh strainer for a smooth ice cream base.

Freeze according to the manufacturer's instructions on your ice cream maker, then transfer to a container and freeze until firm, 4-6 hours.

Yields about 1 1/2 quarts

Recipe from Curly Girl Kitchen