Thursday, October 21, 2010

Nutella Rum Sherbet

For about the past three weeks, every night, roughly around 9:30 p.m., I complain to my friend Kristin on gchat that I desperately want to eat ice cream, even though there isn't any to be found in the house. I don't want to make any because it would take 4-6 hours to freeze. I don't want to bike alone to the store in the dark. I don't want to leave my bed (Ah, the real reason emerges: laziness!). I was forced to put an end to my slothful ways and to satisfy my nocturnal cravings when Tiffany sent me this amazing recipe for Nutella Ice Cream.

If you have never tried Nutella, then you haven't fully lived. If you are allergic to chocolate and/or hazelnuts, then I'm sorry, but you will never fully live. 

Tiffany, my faithful taste-tester, knowing what's good, wished to pay her respects to the Italian, chocolate-spread gods, but is a little lactose intolerant, so I substituted the dairy for almond milk. I also swapped the vodka for rum. 

So to recap: Nutella. Rum. Nutella Rum Sherbet. Go. Go get out you ice cream maker. Go make it now, and live (with a happy stomach).

Nutella Rum Sherbet

Yields 2 cups

1 1/3 cups almond milk
1/3 cup sugar
1/3 cup nutella
1 tablespoon extra dry white rum

Beat all ingredients together until evenly incorporated and bubbles form.

Churn according to your ice cream maker's instructions and freeze for at least 5 hours before serving.


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  1. Yup, nothing about that combo sounds bad.

  2. Oh my holy geez. That sounds incredible.

  3. I think you just invented the god of all in crave-ville right now and want this so baddd, anything with rum in is my kinda treat! I lovedddd your write up at the beggining, your writing style is hilarious! You have such an ace blog you really do :) now to get an ice cream machine...


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