Ingredients

• 32 oz Plain, Nonfat Greek Yogurt
• 295g (1 cup + 2 tbs) Homemade Nutella
• ⅔ cup Espresso (cooled to room temp (I used 5 shots of espresso))
• 1 tbs Vanilla Creme-Flavored Stevia Extract
• ⅛ tsp Salt
• 1 tsp Xanthan Gum

Instructions

• Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid Ice Cream Maker Attachment).
• In a stand mixer bowl with whisk attachment, add the yogurt, nutella, espresso, stevia extract and salt. Whisk on low speed.
• Increase speed to medium/low speed, then slowly “dash” in the xanthan gum. Scrape down the sides of the bowl with a rubber spatula, then whisk the batter until the mixture is thick and even (it will be thick, kind of like pudding).
• Cover the bowl and refrigerate overnight.
• The next day, place the frozen ice cream maker bowl onto the stand mixer and turn the machine on the “stir” speed. Scoop the ice cream mixture (it will be really thick, kind of like mousse) into the spinning bowl and churn until soft-serve consistency.
• Scoop the ice cream into a chilled dish and freeze until it is firm to your liking, then serve!