Nutella Ice Cream Recipe
If you’re looking for a treat that the whole family will love, then look no further. This easy Nutella Ice Cream Recipe is for you!
The best part is that you don’t need an ice cream maker to achieve a smooth, creamy texture. Just 5 ingredients and a freezer!
I discovered Nutella when I first visited Italy. I was 6 years old and thought I had found heaven in a jar! Nutella has become a staple in our house. In decadent Nutella Pancakes or a simple Puff Pastry with Nutella, it’s a treat that puts a smile on everyone’s face!
So, combining a no-churn ice cream base with Nutella is just as natural as serving dessert after dinner. My Nutella Ice Cream Recipe has been thoroughly tested and received the tick of approval from my family. There’s nothing better than that!
Why you’ll love this recipe
- No churn – Just like my Mango Gelato, this recipe needs no special equipment. A mixing bowl and a whisk are all it takes to make scoopable ice cream better than store-bought.
- Five Ingredients – With just a handful of ingredients and a little bit of time, you’ll have a simple dessert to serve for any occasion.
- Creamy – It’s true! This no-churn recipe really does make creamy ice cream that won’t set hard in the freezer.
- Family Friendly – It doesn’t matter what the occasion is; this is a dessert you can prepare in advance and know everyone will love it.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Nutella – this chocolate hazelnut spread is available in the spreads aisle of the grocery store. I prefer Nutella, but after all, it is all in the name of this recipe; you can use the chocolate hazelnut spread you prefer.
- Whipping cream – I look for products with fewer additives, so my preference is pure heavy cream. However, if you have thickened cream containing stabilizers like gelatin, that’s fine. What you don’t want is light cream or low-fat cream.
- Sweetened condensed milk – you’ll usually find this in the baking aisle or in the long-life milk aisle, but don’t confuse it with evaporated milk. What you’re looking for is thick and sticky. Preferably, choose a whole milk variety. The fat-free or low-fat condensed milk can result in an icy texture.
- Unsweetened cocoa powder – Look for Dutch processed, which is smoother in flavor and dissolves easily.
- Frangelico Liqueur – like many family-friendly recipes, this one has a lovely grown-ups version of this delicious treat. This Italian hazelnut liqueur is completely optional.
See recipe card for quantities.
Instructions
Soften the Nutella briefly in the microwave, then whisk in the milk, Frangelico, cocoa powder, and salt until smooth. Stir in the condensed milk.
In a separate bowl, whip the cream until it holds firm peaks.
Gently fold the whipped cream into the Nutella mixture in two additions, keeping the mixture light and airy.
Pour into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight until firm.
Let it stand at room temperature for a few minutes before scooping.
Marcellina’s Hint
For a streak-free ice cream, combine the Nutella with the milk, liqueur, cocoa powder, and salt thoroughly. Ensure that all the ingredients are dissolved and there are no lumps before adding to the whipped cream.
Variations
- Frangelico – instead of Frangelico liqueur, you can use another liqueur you like or have on hand. Kahlúa or other coffee liqueur or Baileys work well in this recipe
- Deluxe – swirl through extra Nutella before freezing.
- Nutty – fold in finely chopped, toasted hazelnuts for crunch and extra flavor!
- Kid friendly – add a teaspoon of vanilla extract instead of the liqueur.
Equipment
You’ll love how easy this Nutella Ice Cream is to make. You don’t need an ice cream maker. But an electric whisk or stand mixer will make it easy to whip the cream. If you don’t have one, don’t let that stop you. Use a wire whisk and a bit of muscle power to whip the cream up lovely and thick!
Storage
Nutella Ice Cream will keep in the freezer and be safe to eat for up to one month. Be sure to keep it well wrapped in plastic or in an airtight container. However, I recommend eating it within 2 weeks for the best texture. Don’t worry, that won’t be hard to do!
Top tips
- Make sure that condensed milk, whole milk, and cream are well chilled before beginning the recipe.
- When preparing any ice cream, gelato, or frozen dessert, it helps to chill the bowls and utensils, and especially the pan you’ll use to freeze it in.
- Whip the cream carefully so that it doesn’t go too far and turn to butter. Stay close by and check it often.
FAQ
There are so many things you can make with Nutella aside from this recipe. You can start with this easy Banana Bread with Nutella, then why not try my decadent Nutella Cake? Both are delicious and will have your family begging for more!
Homemade ice cream is so worth it, especially this no-churn Nutella Ice Cream recipe. You don’t need an ice cream maker for it, and the result is light, creamy, and indulgent. When you make homemade ice cream, you know exactly what goes into it. Ice cream is always a treat, but when it’s homemade, it’s extra special!
Serving Suggestions
This Nutella Ice Cream recipe doesn’t freeze hard, but it is still a good idea to remove it from the fridge a few minutes before serving to allow it to soften. This way, you can scoop it easily into small bowls and top it with Strawberry Coulis or a spoonful or two of Raspberry Compote for a very popular dessert!
Related
Mascarpone Ice Cream
Nutella Bread
Made this recipe?
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Ingredients
- 2 cups (480 ml) whipping cream
- 1 cup (300 g) sweetened condensed milk chilled
- ½ cup (140 g) Nutella
- ¼ cup (60ml) whole milk
- 1 tablespoon unsweetened cocoa powder dutch processed
- 1 tablespoon Frangelico liqueur optional
- pinch of salt
Instructions
- Place the Nutella in a large bowl. Warm it gently in the microwave for about 15 to 20 seconds until softened but not hot.
- Whisk in the milk, cocoa powder, Frangelico liqueur (if using) and salt until smooth and glossy.
- Stir in the condensed milk until fully combined. Keep it in the fridge while whipping the cream.
- In a separate bowl, whip the cream until it holds firm peaks.
- Fold the whipped cream gently into the Nutella mixture in two additions, keeping as much air in the mixture as possible, until fully combined.
- Spoon into a loaf pan or similar freezer safe container. Cover and freeze for at least 6 hours or overnight until firm.
- Let stand at room temperature for a few minutes before scooping.
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
