Tag Archives: Ice Cream

Nutella Ice Cream

Nuttela Ice Cream

Imagine if you will, a time where there is a chocolate shortage. Ok well that could possibly be too awful to contemplate, but during World War II there was indeed such a time. Luckily for us at that time there was an ingenious Italian pastry chef, by the name of Pietro Ferrero, who mixed hazelnuts with chocolate to extend his chocolate supply thereby making a sweetened chocolate spread which would eventually become the Nutella we know and love today.

Now this wasn’t the first time hazelnuts and chocolate had been mixed together in the middle of a chocolate shortage. During Napoleon’s reign there was a chocolate shortage due to the British blockades of the Mediterranean. During this time a chocolatier in Turin named Michele Prochet mixed hazelnuts and chocolate together and created a product called Gianduja.

Getting back to Nutella; in it’s original form it was called Pasta Gianduja which was a hard block, but Ferrero adjusted the recipe to create a creamy version called Supacrema Gianduja. A few years later his son changed and modified the recipe and renamed the product Nutella with the intention of selling it throughout Europe.

Here is one more interesting fact about Nutella: the 5th of February is World Nutella day. Now that’s a holiday that I can get into, perhaps we can celebrate with a little Nutella ice cream…..




  • One batch of vanilla ice cream – recipe here
  • 100gm Nutella
  • hazelnuts for decoration
  • 50gm dark chocolate.


Make vanilla ice cream following this recipe.

Churn vanilla ice cream in ice cream maker as per manufacturer’s instructions.

While ice cream is churning, place the Nutella in a heat proof bowl and place over a pot of simmering water, stir until melted. Remove from heat and set aside until ice cream is ready.

Once ice cream is ready scoop out into a plastic container.

Pour dollops of Nutella randomly over the ice cream.

Use a knife to create a swirl through the ice cream.

Freeze to firm up ice cream.

Dry roast the hazelnuts in a small frypan. Remove the skins.

Melt chocolate over bain marie. Dip hazel nuts in chocolate. Place on a plate and put in the fridge to harden.

Decorate Nutella ice cream with chocolate coated hazelnuts and serve.

Mango and Lime Frozen Yoghurt



At last mango season has arrived and I for one couldn’t be happier. With temperatures soaring it seemed the perfect time to try my hand at making my first ever frozen yoghurt.

I can’t believe how simple this was to make, it is just a matter of putting the ingredients in a food processor then into an ice cream maker and it’s done.. no fuss required.

I can see many frozen yogurts in my future 🙂




  • 400gm fresh mango, skin and stone removed (approx. 3 med mangos)
  • 165gm caster sugar
  • Juice and zest of one small lime
  • 280gm greek yoghurt.


Place the flesh of the mango, caster sugar and lime juice and zest into the food processor, blitz until smooth.

Add yoghurt and blitz again until smooth.

Pour into ice cream maker and churn until frozen.

Scrape into plastic container and place in the freezer until firm.








Raspberry Swirl and White Chocolate Ice Cream

Raspberry Swirl and White Chocolate Ice Cream

Last week it was lemon stealing wallabies, this week it is dog riding possums. What the??? So here goes: “Once upon a time in a land down under”…. no seriously this is a true story!! Well it all happened at the magic hour of midnight. Mr LG had let the dog out for a last bit of doggie business, it was the middle of winter and so he was wearing his coat which funnily enough resembles a horse blanket (the dog that is not Mr LG :)).

When the dog hadn’t returned after 15 minutes Mr LG went outside to find out where he was. No one was more surprised than me to hear Mr LG call out that there was a possum on the dog’s back. Of course Mr LG hasn’t always let the truth get in the way of a good story so I thought he was pulling my leg. A few seconds later Mr LG dashes in the back door and grabs the torch because, yes, there was indeed a possum hitching a ride on the dog’s back looking not unlike a little miniature jockey.

Mr LG has become quite adept at wrangling wildlife since we moved to Australia so our wee visitor was more than happy to move on after having a torch shone in his eyes. So what did the dog think of all this carry on… not much apparently he didn’t seem overly fazed by his unexpected jockey and in fact was quite happy to follow him off into the woods. This of course meant Mr LG then had to go down the back into the spooky dark to wrangle the dog who chooses to forget his name whenever it suits.

Dogs, possums and cold winter nights aside I ask the age old blogger question – is it ever too cold to eat ice cream? Of course the answer is a resounding NOOOOOOO. And so I present to you this absolutely decadent raspberry swirl and white chocolate ice cream.


Raspberry Swirl and White Chocolate Ice Cream



  • 1 quantity of this vanilla ice cream
  • 250gm frozen raspberries
  • 62.5gms sugar
  • juice of 1/2 lemon
  • 120gm white chocolate, chopped coarsely.


Make vanilla ice cream as per instructions here up until it is ready to churn. Refrigerate.

Make raspberry puree by placing raspberries, sugar and lemon juice in a medium saucepan over medium heat, stirring to avoid the berries catching. Once the raspberries have released their juice simmer for 5 minutes. Put the berries through a sieve over a bowl to remove the seeds. Set aside for later use.

Bring a saucepan of water to the boil over a high heat. Remove from heat. Place chopped chocolate in a heat proof bowl over the hot water until the chocolate is melted and smooth.

Start churning the ice cream mix in ice cream machine as per manufacturers’ instructions. When the ice cream is half churned place the melted chocolate in a zip lock plastic bag, cut a small corner off the end of the bag. Hold the bag over the ice cream machine and allow the melted chocolate to drizzle into the ice cream. The chocolate will harden on impact with the cold ice cream and leave chocolate shards through out the ice cream.

Once the ice cream has finished churning scoop into a plastic container. Pour small amounts of the raspberry puree over the top of ice cream. Use a knife and mix to create a swirl pattern. Place ice cream in the freezer to harden.


Raspberry Swirl and White Chocolate Ice Cream