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Nutella Pacoca Ice Cream

by Alvin Zhou

Ingredients

for 6 servings

  • 8 pieces paçoca
  • 1 can sweetened condensed milk
  • 2 cups
    heavy cream (475 mL)
  • ¼ cup
    chocolate hazelnut spread (75 g)

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Preparation

  1. Crush 4 paçoca pieces in a bowl, then mix in the sweetened condensed milk to form a paste.
  2. In a large bowl, whip the heavy cream until soft peaks form, then fold in the paçoca mixture until evenly combined.
  3. Transfer the cream mixture into a square baking dish, then crumble the remaining 4 paçoca over the top.
  4. Spoon the Nutella over the mixture in large dollops, then taking a knife, swirl the Nutella and paçoca into the cream with a figure-8 motion.
  5. Freeze for at least 4 hours.
  6. Enjoy!
 

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