In 1977/78 I lived in Europe for a year with my family and was introduced to Nutella. They used it as a spread on toast and sweet breads for breakfast. Oh my…..what a wonderful thing. I only got to enjoy it for that one year because we moved back to the states. I remember the first time seeing it on the grocery store isle in the states and I couldn’t wait to taste that delicious nutty chocolate spread again after so many years. Now, it’s one of my and my daughters favorite snacks. Since my food choices have changed in the last year, Nutella is a big NO NO, which makes me very sad. I decided to try to make my own Nutella and make it nutritious!!! This was a challenge that I was determined to do so I could have my nutty snack again. I searched the internet for great recipes and finally after experimenting, came up with one that I absolutely love and wanted to share with you.
After I made it a few nights ago, I realized that since I’m gluten free now, I didn’t have any bread at home to spread it on. I had been wanting to try banana ice cream for ever and thought, what a great thing to put together, my homemade Nutella and banana ice cream. OMG…..this will be my go to healthy snack for sure. Here are both the recipes:
Nutty Natural Nutella:
1 cup Hazelnuts (roasted on 250º for 15 minutes, until the skins start to come off)
1 1/2 Tablespoon Coconut Oil (measured melted)
3 Tablespoons Cacao Powder (you can also use organic cocoa powder)
1/8 Teaspoon Sea Salt
1/2 cup Canned Coconut Cream
1/3 cups Organic Grade B Maple Syrup
1/2 Tablespoon Vanilla (I used my home made vanilla)
1 to 2 Tablespoons Local Honey (optional)
Add your hazelnuts to your food processor. Process until you start to have a consistency like peanut butter. You may have to scrape the sides down a few times. While it’s mixing, add your Coconut Oil and mix well. Stop to add your cacao powder, salt and canned coconut cream (you can use canned coconut milk as well, just make sure it’s full fat and put in the fridge over night) and mix. While it’s mixing pore in your maple syrup and vanilla. Mix until it’s all mixed in and you have a smooth thick texture. I added 1 to 2 tablespoons of honey at this point as an added sweetener and to help it not be as thick. I wanted it to pore onto my ice cream. You may want to keep it thicker to use as a spread.
Nutty Natural Nutella Ice Cream:
2 Banana’s cut up frozen
4 Tablespoons Home made Nutty Natural Nutella (see above recipe)
Cut up 2 banana’s and place in a freezer bag and freeze for a few hours. After frozen, add them to your food processor and blend until creamy. You may have to scrape the sides down a few times. Add your Nutella and mix until smooth. (You can play with the amount depending on how chocolaty you want your ice cream) Put it into a container and put back in the freezer. If you want soft serve consistency, only freeze for about 5 minutes. If you want it like ice cream, freeze it longer. I froze mine over night. I pored the remaining home made Nutella on top but you could top it with your favorite item like carob chips, nuts, or berries. Hope you enjoy as much as I did.