I love Nutella. I don’t eat it a lot because I’m actually allergic to hazelnuts…not in a scary “my throat will close up” kind of way, but more in a “shouldn’t eat too much” kind of way. At least that’s what my allergist told me.
Anyway, I thought I’d make some Nutella yogurt and see how it’d turn out. Well, it turned out very yummy.
- 1/4 cup of half and half
- 1 cup of yogurt (I used Greek but if you use regular, make sure to let the liquid drain!)
- 1/4 cup of milk
- 1/4 + 2 TBSP of Nutella
This recipe makes only about 2 cups of yogurt.
Now that I’ve made several different batches of yogurt/ice cream, I have figured out a few tips. For example, I think this works better if you mix these ingredients and then throw into your ice cream machine. Another is to have a super creamy yogurt/ice cream, you should throw it into a blender for a few minutes. Then put it back into the freezer. And it doesn’t stay fresh for very long. A few days (3-4) is about as long as you have to eat the yogurt/ice cream. After that, it’s blah.
