In this column we are sharing the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! We invite you to share your family recipes and the stories behind them with us! For our September issue, we would like to feature your dishes, so if you have a special recipe, we would love to hear from you! Please email your recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. before August 10. We also love photographs, so please feel free to share a photograph of your family making or enjoying the recipe, or of a beloved family member who is or was the “cook” in your family! 

dalla cucina di anitalianinmykitchen.com

Fast and Easy, this Creamy No Churn Ice cream is full of Chocolate Chips and a yummy Nutella Swirl. You don’t need an ice cream maker for this recipe and, even better, you only need four ingredients. Buon appetito!

Ingredients:

1 ¼ C. Whole/Whipping cream

½  C. Sweetened condensed milk

¼ C. Mini dark chocolate chips, or other chocolate chips that you like.

3-4 Heaping spoons of Nutella

Directions:

Thin out the Nutella a little, either by placing in a bowl over a pot of boiling water or microwave. In a large bowl whip the cream until stiff peaks appear. Add a little whipped cream to the sweetened condensed milk mixture to make it easier to combine, then fold it into the remaining whipped cream. Fold in chocolate chips, then pour into a loaf pan approximately 8 inches. Pour the thinned out cooled Nutella on top and with the tip of a knife mix it into cream mixture. Cover with plastic wrap and freeze for 8-10 hours until firm or even over night. Enjoy!