My easy recipe for small batch Nutella Ice Cream is sure to be a new family favorite. This no-churn 3 ingredient ice cream recipe is made in minutes. The hardest/longest part is waiting for it to freeze in the freezer.
If you love Nutella, this ice cream is for you. Even if you haven’t tasted Nutella before, but you like chocolate I think you’d like this chocolate hazelnut spread. In case you aren’t familiar; Nutella is a spread made of hazelnuts. It’s rich, decadent and full of so much flavor. When I’m not enjoying Nutella Ice Cream form I like to make my Nutella Berry Croissants for breakfast or my Strawberry-Raspberry Nutella Dessert Tacos for dessert.
Ingredients
- Nutella – This chocolate hazelnut spread is one of the three key ingredients to this delicious ice cream.
- Sweetened condensed milk – No sugar needed for this ice cream as the sweetened condensed milk is super sweet plus gives the creaminess of milk.
- Whipping cream –
How to make Nutella Ice Cream
Using a stand mixer fitted with a whisk attachment. Add the heavy whipping cream and begin to beat on medium-low and gradually increase the speed to high as the cream starts to thicken.
Once the cream has stiff peaks (about 2 minutes) then begin to pour in the Sweetened Condensed Milk as the mixer is running.
Last, add in the Nutella until just incorporated.
This is how it will look once it’s all incorporated.
Pour the mixture into a freezer-safe container. Pour a tablespoon or two of additional Nutella into the batter and swirl with a toothpick. Freeze for at least 8 hours.
Scoop and enjoy once frozen.
Recipe FAQs
This recipe yields 2 cups or 8 half cup servings.
Yes, Nutella tastes great not only churned into ice cream, but also drizzled on top.
Apparently, back during World War II there was a shortage of cocoa. This brilliant man, Pietro Ferrero, decided to grind hazelnuts since they had an abundant supply of them. Thus the birth of Nutella!
I like to purchase these disposable paper pint cups to store my ice cream in. I also have two reusable 1.5 quart Tivoli Ice Cream containers, because let’s face it. I like to make a lot of ice cream!
Tips & Tricks
Here are a few of my favorite tips and tricks when making homemade nutella ice cream.
- Yield– This recipe yields 2 cups or 8 servings.
- Ice Cream Machine – I use the KitchenAid Stand Mixer fitted with the KitchenAid Ice Cream Maker Attachment and this batch churned for 25 minutes.
- Storage – Each ice cream season I’ll purchase 25-50 disposable paper pint cups to store my ice cream in. I also have two reusable 1.5 quart Tivoli Ice Cream containers, because let’s face it. I like to make a lot of ice cream!
Easy Ice Cream Recipes
Looking for more delicious and easy-to-make ice cream recipes? Check out a few of my favorites.
If you make my Nutella Ice Cream recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Nutella Ice Cream
Equipment
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Attachment
Ingredients
- ⅔ cup Nutella
- 2 cups heavy whipping cream
- 14 ounces Sweetened Condensed Milk
Instructions
- Using a stand mixer fitted with a whisk attachment. Add the heavy whipping cream and begin to beat on medium-low and gradually increase the speed to high as the cream starts to thicken. Once the cream has stiff peaks (about 2 minutes) then begin to pour in the Sweetened Condensed Milk as the mixer is running.
- Last, add in the Nutella until just incorporated.
- Pour the mixture into a freezer-safe container. Pour a tablespoon or two of additional Nutella into the batter and swirl with a toothpick. Freeze for at least 8 hours. Scoop and enjoy once frozen.
Notes
- Yield– This recipe yields 2 cups or 8 servings.
- Storage – Store the ice cream in a freezer safe container for up to 3 weeks in the freezer.
- Nutella Swirl – This is optional step toward the end before freezing. If you want to do this I suggest you microwave the Nutella to make it thinner/looser for at least 15-20 seconds. This will help so it’s not one big clump!
Paula - bell'alimento
You said the magic word…NUTELLA! Brava Katie!
Sourkraut
I'm so glad you tried the recipe and liked it. That was a nice intro to Nutella for those poor souls who haven't already discovered it. I think I actually prefer the taste of this sort of ice cream to the cooked kind with egg yolks. I'm sure that's just a personal preference but this method's certainly much easier!
Elsa
I have been wanting to make nutella ice cream forever, but I wasn't sure how. I will be trying this! 🙂