The awesome end result doesn't quite behave like ice cream: I have sensitive teeth, so usually I wait for ice cream to half-melt into a gooey soup.

This recipe came about because I didn't understand an American ingredient in a US recipe for Nutella ice cream.

In lieu of using an ice-cream maker – freeze the mixture, stirring every hour for three hours. This Nutella ice cream retains a solid, cheesecake consistency. If you don’t have an ice-cream maker, never fear! I think it is all the better for it. You can still make this recipe. Enjoy!

This recipe is from Nigella Lawson’s Forever Summer. It’s titled Baci Ice-cream; as I’ve omitted the hazelnut syrup it’s essentially Nutella ice-cream!

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