Author Notes
Recipe adapted from Max Falkowitz of Serious Eats —Sarah Jampel
Ingredients
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2 cups
full-fat plain yogurt
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1 cup
full-fat Greek yogurt
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3/4 cup
Nutella
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1/2 cup
sugar
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1/4 teaspoon
kosher salt
Directions
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Combine all of the ingredients in a blender and blend until smooth (you don't want big lumps of Nutella).
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Chill the mixture until it's 45° F or cooler. You can use an ice bath to expedite this process.
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Churn in the ice cream machine according to the manufacturer's instructions. Eat right away as soft serve or transfer to an airtight container and freeze for at least 4 to 5 additional hours, until hard enough to scoop.
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