Author Notes: Recipe adapted from Max Falkowitz of Serious Eats —Sarah Jampel
Makes: 1 quart
cups full-fat plain yogurt
cup full-fat Greek yogurt
teaspoon kosher salt
- Combine all of the ingredients in a blender and blend until smooth (you don't want big lumps of Nutella).
- Chill the mixture until it's 45° F or cooler. You can use an ice bath to expedite this process.
- 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.
- This recipe is a Community Pick!