No Churn Nutella Cheesecake Ice Cream

Ingredients

1 8 ounce package cream cheese, cold (you can use Neufchatel)
3/4 cup granulated white sugar or 1/2 cup if you prefer it less sweet
1/8 teaspoon salt
1 teaspoon vanilla extract
6 Tablespoons Nutella or other chocolate hazelnut spread
1 1/2 cups heavy whipping cream or heavy cream cold

Instructions

Choose a container that will hold about 6 cups. I used a 9 x 5" loaf pan and lined it with plastic wrap.
In a large bowl, whip the cold cream cheese with an electric mixer for about 30 seconds.
Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness. Add the Nutella and beat until fully combined.
Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks or until the mixture is stiff enough to see the clear tracks of your beaters. (See photo in post.)
Pour into a freezer safe container and press a piece of plastic wrap directly on top. Seal with foil and freeze until firm.

Recipe Notes

* I love my stand mixer, but I prefer using a hand mixer for this recipe.

*I used 3/4 cup of sugar both times I made the recipe. The Nutella also adds sweetness, so I may try reducing the sugar to 1/2 or 2/3 cup next time to see how we like it. Recipe based on Whipped Cream Cream Cheese Frosting