This recipe for homemade Nutella Ice Cream made in the ice cream maker is to die for. The creamy cold treat with swirls of chocolate hazelnut spread is decadent and rich. It's the amazing summer dessert you will be making year round.
Why this Homemade Nutella Ice Cream Recipe is Amazing: My simple 5-ingredient recipe is made without eggs, no custard to cook, & has ribbons of extra Nutella that makes this the best ice cream ever!
If you love the taste of nuts but don't like chunks in your ice cream (me, that's me) this is how to get the best of both worlds in one tasty scoop.
Like the added fluff in my Chocolate Marshmallow Ice Cream, the added ripple of Nutella is crazy fun!!! Ok, now let's churn!
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Ingredients
Only 5 ingredients for this homemade ice cream. It starts with my simple vanilla base, which I use in so many ice creams like my Peaches & Cream recipe. Plus the addition of the chocolatey hazelnut Nutella spread makes this to die for.
This is gluten-free and egg-free. It does contain nuts (Nutella ingredients) even though it is smooth and has no chunks or mix-ins.
Here are important notes for some ingredients:
- Nutella - the most common brand of hazelnut chocolate spread.
- Heavy Cream - best for rich decadent flavor.
- Whole Milk - the full fat dairy for creamy smooth texture.
- Sugar - to sweeten the ice cream.
- Vanilla - the classic floral notes pairs well with the cocoa nutty flavor.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Nutella Ice Cream
This has deep intense flavor and uses a lot of the spread. You will need a large jar of Nutella for this. My recipe is unlike others, this has Nutella in both the base and it's swirled throughout - Nutella-Fest!
This recipe takes just 5 minutes to prep, some time to get the liquids extra cold before churning, and several hours to freeze sold. It is 100% worth the wait.
Here are the easy steps for making Nutella ice cream in the ice cream maker:
- Prep the Ice Cream Maker
- Make the Nutella Vanilla Base
- Churn & Swirl in More Nutella
- Freeze & Scoop
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep the Ice Cream Maker
This recipe is made in an ice cream maker. Use whatever ice cream maker you have and follow the manufacturing instructions.
I have a 1.5quart Cuisinart ice cream machine and I love it! I typically set my insert it in the freezer 2-3 days before just to be safe but most models only require 24 hours.
You will also want a medium-sized shallow dish with a rim at least 2 inches high. I am using a container that holds 50oz, 1.5qt, or 1.5ml.
2 - Mix the Nutella Vanilla Base
Begin this recipe by mixing together the ingredients for the vanilla ice cream base.
In a medium-sized bowl whisk together the cream, milk, vanilla, & sugar.
Next add the Nutella and use some muscle to whisk briskly for 30-45 seconds. Once the thick spread is dissolved it is ready.
TIP: the end of a jar is often more thick & dry, it may need 15 second in the microwave to thin.
3 - Churn & Swirl in More Nutella
Before churning, the liquid ice cream base needs to be very cold for best churning results. I do this with all my ice creams & it is an important step - do not skip it!
Place the bowl in the freezer for 20 minutes to chill. Once the base is cold, assemble your ice cream maker per the manual instructions.
Turn on your maker and while it is running, slowly pour the chocolate base into the machine. Use a rubber spatula to get every last drop in there.
Churn until it is thick, airy, & fluffy. It should look like this and takes 12-15 minutes in my Cuisinart - models will vary in time to churn.
Once it is about ready, add streaks and swirls of ¼ cup of Nutella spread to the bottom of freezer-safe container that has a tight fitting lid that holds 50 ounces or 1.5 quarts.
Add half of the freshly churned ice cream over the Nutella. Follow with another ¼ cup swirl of Nutella and the other half of ice cream. Finish with a final 3rd swirl of ice cream.
4 - Freeze and Scoop
Place the ice cream container with the lid on tight into the freezer for 4-6 hours. Every container size/shape and freezer will be different so it may take less or more time.
It is ready to eat once it is firms enough to scoop. Make sure as you dig in you get swirls in every serving.
If you like a soft serve consistency, enjoy closer to the 4 hour freeze time. Next spoon it into cups, mugs, or bowls.
Serving and Storing
Enjoy in a bowl, on a cone, or as a sundae topped with chopped hazelnuts & some whipped cream.
Keep ice cream frozen at all times. It will keep for up to a month in the refrigerator. It is best to enjoy it within a week.
Homemade ice cream without preservatives does tend to freeze more solid after a few days. It may need a few minutes on the kitchen counter to soften before scooping or try my favorite ice cream scooper that gets through without the wait!
If you are a Nutella lover, add a scoop of this to a slice of my Nutella Bundt Coffee Cake for the ultimate hazelnut chocolate indulgence.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - plan ahead and make sure your ice cream maker insert is frozen solid (1-2 days minimum in the freezer)
- Only use real heavy cream & whole milk for the best texture and richness. Do NOT substitute with low-fat or skim milk.
- If you want a substitute for the Nutella that is without palm oils, try these brands instead - Nucolato (no palm oil & zero sugar) or Nocciolata (no palm oil & organic).
- The first time I ever had Nutella was in Italy (where it was invented by the Ferraro company) for breakfast served with pastries & I fell in love immediately!
FAQ
Yes, this recipe has been created for making in an ice cream maker. The ingredients for this recipe do not work as a no-churn recipe.
Adding ribbons to many different ice creams is a great way to make it your own. Omit it from the base and make it a classic vanilla with Nutella swirls. It would be outrageous to add it to my Homemade Butter Brickle Ice Cream recipe too.
Nutella Ice Cream
Equipment
- ice cream maker
- freezer-safe rectangular container with tight fitting lid holds 50oz or 1.5quarts and 2 inches deep so you can layer
- medium bowl with pouring spout
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespooon vanilla
- ¾ cup Nutella hazelnut chocolate spread
- ¾ cup Nutella optional nutella swirl
Instructions
- Make sure the ice cream maker insert has been in the freezer for 24-28 hours.
- In a medium-sized bowl whisk together the cream, milk, vanilla, & sugar. Once the sugar is dissolved it is ready.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 1 tablespooon vanilla
- Whisk ¾ cup of Nutella into the mixture - this will take 30-60 seconds of vigorous whisking to get it to dissolve.¾ cup Nutella
- Put the bowl in the freezer for 20 minutes. You want the chocolate cream mixture to be VERY cold before adding it to your ice cream maker.
- Once the mixture is cold, whisk it again to bring all the ingredients back together - some Nutella may have settled to the bottom
- Assemble your ice cream maker and place the frozen insert into position. Slowly add the mixture into the ice cream maker while it is running. Let the machine do the magic. It should take 12-15 minutes for it to churn.
- In the bottom of a rectangular container add ¼ of the Nutella in streaks and swirls. Top with ½ of the ice cream. Repeat with another ¼ cup of Nutella drops swirled on top. Finish with the other ½ of ice cream and the final ¼ cup of Nutella swirled on top. Snap the lid on tight.¾ cup Nutella
- Freeze for 4-6 hours - times may vary based on freezer or container size/depth.
- Once it is solid and scoopable it is ready to enjoy. ENJOY!
Notes
- Freeze for 4-6 hours before serving.
- Keep in the freezer for up to 30 days.
- Homemade ice cream without preservative may freeze more solid after several days. Leave it on the kitchen counter a few minutes to soften for scooping if needed.
Nutrition
More Homemade Ice Cream Recipes
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