Nutella Coffee Ice Cream

This Nutella Coffee Ice Cream is a decadent dessert that combines the velvety richness of Nutella with the bold flavours of ethically sourced, sustainable Wonky Coffee beans or Nespresso pods—those perfectly imperfect beans that might otherwise go to waste. The result is a creamy, indulgent treat that brings together the best of chocolate and coffee in a harmonious blend.

Enjoy this sweet creation knowing that it supports reduces food waste promotes a more sustainable future, making it as responsible as it is delicious. Perfect for those who appreciate a touch of luxury with an eco-friendly twist!

1. 3 shots of espresso, made with sustainable Wonky Coffee beans or Nespresso pods

2. 1/2 cup Nutella (leave some in the jar)

3. 1 1/2 cups heavy cream

4. Additional Nutella for swirling (optional

1. 3 shots of your Wonky Coffee gound beans and let it cool completely.

2. Once you’ve used most of the Nutella, leave whatever is left inside the jar. No need to scrape it out—those bits will add extra flavour!

3. Pour the cooled coffee directly into the Nutella jar. Add some heavy cream to the jar as well. Put the lid back on tightly and give it a good shake until the coffee, cream, and Nutella remnants are well mixed and smooth.

4. Place the jar in the fridge for about 2 hours to let the mixture cool down thoroughly.

5. In a separate bowl, whip some more heavy cream until it forms soft peaks. Then, gently fold the chilled Nutella-coffee mixture from the jar into the whipped cream until fully combined.

6. Pour the mixture into a freezer-safe container. Cover and freeze for at least 4-6 hours, or until it’s firm and scoopable.

7. Scoop out your homemade Nutella Coffee Ice Cream and enjoy the rich, creamy flavours, all while knowing you made the most of that Nutella jar!