Creamy, rich, chocolatey Nutella Ice Cream with a melt-in-your-mouth swirl of Nutella mixed throughout is a dreamy way to satisfy your sweet tooth this summer – or this fall, or winter, or pretty much any time of year, if you’re me.

Nutella Ice Cream is what happens when I’m craving something sweet, standing in front of the pantry, and my eyes light on the jar of Nutella that my kids haven’t yet discovered.

Lucky for all of us ice cream addicts, there’s always plenty of heavy cream and milk on hand for when the need strikes. With little more than a few minutes of whisking, I had this ice cream base cooling in the fridge while I dreamed up how I would finish it after it churned.

Nutella Ice Cream

Inspired by the peanut butter ice cream topping and the magic shell that we’ve been making on repeat for years now, I swirled a variation of Nutella magic shell into this ice cream. While that is not technically required, I highly recommend it.

And while we’re on the subject of “not required, but oh-so-dang-good,” I warmed up the last of our peanut butter ice cream topping and swirled it into a second batch of this Nutella Ice Cream along with the Nutella swirl. I handed a spoon and the container of ice cream to a friend last week and her reaction was absolutely priceless.

I believe her words were something along the lines of, “What in the name of holy ice cream magic is this?!” Yeah, it’s magic. And I’m willing to bet you’ll think so too.

Nutella Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

• Nutella hazelnut chocolate spread
• heavy cream
• sugar
• milk
• vanilla extract
• kosher salt

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This Korean ground beef recipe is the kind of dish that both beginning and experienced cooks need in their life.

The meal comes together in minutes and is full of fantastic flavors. It is easier to make than ordering take-out, saves you money, and tastes better too!

Easy Korean Beef

I love so many things about this recipe! This has been one of my favorite takeout meals for a long time. Good Korean beef is salty, savory, sweet, tangy, and spicy all at once.

Everything is simple enough to be found in most grocery stores, too. No running around town looking for hard-to-find ingredients. (Who has time for that?)

The recipe I’m sharing today is a “cheater” version because it uses ground beef instead of the more traditional (and expensive) cuts of meat. This dish includes our favorite Asian ingredients, including fresh ginger.

The fact that this super easy Korean beef is made with ground beef instead of a more expensive cut of meat makes it a really great alternative to pricier meats when you are craving Chinese food or an Asian meal.

Best of all, you can make this recipe from start to finish in less than 20 minutes.

Korean Beef and Rice

I’ve served this over rice, wrapped in lettuce, and on top of a salad. Korean ground beef and rice bowls make for a crowd-pleasing dinner or lunch. It packs up wonderfully in to-go containers to take to work or school and reheats beautifully.

We like this so very much that I’ve taken to doubling the recipe every time I make it just to ensure we have leftovers. I get absolutely giddy when I’m wondering what to serve for lunch and remember I have a container of Korean Beef waiting in the fridge.

Your favorite takeout place is going to start missing you once this Korean ground beef is in your meal rotation. It’s so easy, flavorful, and economical that you’ll wonder where this recipe has been all your life.

And if you love Korean food as much as we do, you need to put beef bulgogi on your list to make soon too!

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Creamy slow cooker ham potato soup with soft chunks of buttery potatoes and salty-sweet ham is perfect with a salad or just some crusty bread.

Ham and Potato Chowder

The first time I made this soup, I was staring into the refrigerator over Thanksgiving weekend and I really didn’t feel like warming up another plate of leftovers. (This is what tends to happen when you accidentally wind up with triple the amount of ham and potatoes your family could possibly eat!)

I saw the container -okay, technically, it was pretty much a vat- of potatoes and a big package of ham. So, I decided to see if I could improvise with what we had and come up with a new Baked Potato Soup recipe.

Potato Soup with Ham

The improvised soup turned out fabulously and there was hardly a bite left over.

We loved that soup so much, I wanted to make it again, but I don’t typically have a mountain of mashed potatoes just waiting around to be used on a regular basis.

If you DO happen to have a whole lot of mashed potatoes in the fridge already, just skip the diced potatoes in the recipe below and add the mashed potatoes in after the other vegetables have softened.

Slow Cooker Ham and Potato Soup

Simple ingredients come together in this belly-warming creamy potato chowder. The classic trio of celery, carrots, and onions work with the potatoes as a perfect base for the salty chunks of ham.

Once you have all the vegetables and ham in the slow cooker, season with salt and pepper and pour in the chicken broth. Set on low and cook for 6 hours. (If you’re in a hurry, this will finish in about 4 hours wh

Creamy, avocado sauce seasoned lightly with salt, pepper, and lime is one of the simplest recipes I’ve made this year and yet, it stands out as truly amazing.

If you trust me on nothing else, take my word on this recipe, and buy a couple of avocados as soon as possible.

Avocado Sauce

If you like guacamole but occasionally find yourself in the need of something with a smoother texture, Avocado Cream Sauce is the recipe you need. It reminds me a little of the taste you get when your guacamole mixes with sour cream in a burrito or taco.

Tangy, smooth, and rich without being heavy, avocado cream sauce is one of my new favorite things.

It pairs well with Mexican and Southwestern Flavors along with just about any kind of meat. Drizzled on top or used as a dipping sauce, there’s no limit to the number of ways you can serve this avocado cream sauce.

Avocado Sauce for Tacos

On top of being completely delicious, this sauce couldn’t be any easier to make. Simply pop two peeled ripe avocados in a blender with sour cream, lime juice, and garlic and blend until smooth.

If you prefer, you can also use Greek yogurt in the avocado cream sauce instead of sour cream. I’ve tried the sauce both ways and enjoyed them equally. If you’re using Greek yogurt just be sure to use a variety that’s both plain AND unsweetened.

I garnished the finished sauce with freshly chopped cilantro leaves but it’s absolutely not necessary. The finished sauce is delicious served just as is.

This sauce stores in well in the fridge for up to two days as long as it’s covered tightly with plastic wrap.

Whenever we make avocado cream sauce it never seems to last long enough to have leftovers to worry about. We ate each and every last drop of the sauce each time I made it.

Avocado Crema

Equal parts tangy and creamy with a velvety texture, this sauce could also be called “Avocado Crema” if you’re feeling fancy.

Whatever you call it, this sauce is absolutely finger-licking fantastic. The next two recipes I share are going to feature the ultimate meats for dipping into what’s sure to be your new favorite avocado sauce.

Update: the recipes I hinted at above are no