Directions
- In a microwaveable bowl, put 1/4 cup (60 mL) cream. Microwave for 20 to 25 seconds.
- Add the Caf-Lib to the bowl and stir.
- In another bowl, whisk the sweetened condensed milk with the cream mixture, cocoa, vanilla essence and chocolate hazelnut spread. Refrigerate 1 hour.
- In a third bowl, whisk the rest of the cream at high speed using an electric mixer until stiff peaks are obtained.
- Gradually add the sweetened condensed milk mixture to the bowl containing the whipped cream by carefully folding the mixture with a spatula.
- Freeze 8 hours or overnight.
- If the ice cream is too hard, let it at room temperature a couple of minutes until softened.