Prep Time: 20 minutes | Cook Time:
- 2 bananas
- 2 cups yogurt
- 2/3 cups nutella (Store bought or make your own)
- 1/8 tsp salt
- 1/4 cup Cocoa powder
- 4 tbs sugar (Adjust to taste)
- 1/4 cup hazelnut pieces
- 1/4 cup miniature chocolate chips
Peel and freeze the bananas ahead of time. This isn't entirely necessary, but it helps speed things along.
Combine all ingredients except the hazelnuts and chocolate chips in a blender and process until smooth. Chill mixture for 30 minutes to 1 hour, until it reaches about 40 degrees.
While the yogurt mixture is in the fridge, toast the hazelnuts. Preheat the oven to 350 F. Spread the nuts in a single layer on a baking sheet. Toast until just beginning to be fragrant, about 3 to 5 minutes.
Transfer yogurt mixture to an ice cream maker and churn according to package directions. During the last 5 minutes or so, add in the hazelnut pieces and chocolate chips.