Mix coffee with warm water.
Whip 1/2 ltr cream till fluffy n get decent peaks.
Add Nutella except 3-4 tbsp , add coffeemate powder n whip well, mix coffee liquid n mix well.
Now cover with cling wrap m freeze for 2-3 hrs.
Take it out n whip it again n keep in freezer for 2 hrs. Now take the bowl out n whip one last time nicely. Add brownie pieces. Mix roughly.
Now pour in the container. Now micro remaining Nutella for few seconds just to make the consistency thin n runny.
Now pour this Nutella on icecream batter. Swirl it n add few more pieces of brownie n freeze it for 6-7 hours.
enjoy Nutella rippled homemade ice cream
