Peanut Butter Ice Cream with Nutella Fudge

Instructions

Make the peanut butter ice cream base

In a large lidded container, combine all the ice cream ingredients. Cover and shake to mix well. Let the mixture sit in the fridge, covered, for at least a few hours or overnight. TESTER TIP: If you prefer your dessert very smooth, pour the ice cream mixture into a blender and blitz until smooth.

Pour the fully chilled base into a 1-quart-capacity ice cream maker and churn according to the manufacturer's instructions until the ice cream is thick and is the texture of soft serve, 30 to 45 minutes depending on your ice cream maker. TESTER TIP: Due to the addition of vodka, the ice cream will take longer to reach soft-serve stage.

Make the Nutella fudge

While the ice cream is churning, in a small microwave-safe bowl or measuring cup, heat the heavy cream in the microwave until just bubbling, about 1 minute.

Stir in the Nutella until incorporated. (If the Nutella doesn't melt-in enough, you can try microwaving it for 5 to 10 seconds. Let mixture sit on the counter to cool down a bit, stirring occasionally.)

Layer the ice cream

When the ice cream has finished churning, scoop it into a container, layering in generous amounts of drizzled Nutella fudge as you go. Finish the top with an attractive drizzle of the fudge. (If your fudge is not pourable, you can microwave it for just a second or two, but don't let it get hot or it will melt the ice cream.)

Freeze until firm, about 3 hours. The ice cream should be scoopable right out of the freezer. If it feels too firm, let it soften at room temperature for 5 to 10 minutes before serving.

Dessert