Go Back
+ servings

Nutella Ice Cream

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.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Freeze Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 496kcal
Author Katie


  • KitchenAid Stand Mixer
  • KitchenAid Ice Cream Attachment


  • cup Nutella
  • 2 cups heavy whipping cream
  • 14 ounces Sweetened Condensed Milk


  • 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.


  • 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!


Serving: 0.5c | Calories: 496kcal | Carbohydrates: 44g | Protein: 7g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 89mg | Potassium: 342mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 1mg