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–+ servings
Two scoops of nutella ice cream in bowls.

Nutella Ice Cream

Angela
This recipe for homemade Nutella Ice Cream made in the ice cream maker is to die for. Creamy rich with swirls of Nutella makes it the best. This homemade ice cream is egg-free and no custard to cook - so simple & easy! The summer dessert or snack is decadent & sweet thanks to the chocolate hazelnut spread that is an Italian classic.
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Prep Time 5 minutes
freezing & churning time 5 hours 15 minutes
Total Time 5 hours 20 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 10
Calories 477 kcal

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

STORING:
  • 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 Note: the calories, carbs, etc listed here include the additional Nutella swirl as shown in the recipe; it will be lower on all accounts if this is omitted. 

Nutrition

Calories: 477kcalCarbohydrates: 46gProtein: 5gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 41mgPotassium: 265mgFiber: 2gSugar: 42gVitamin A: 741IUVitamin C: 0.3mgCalcium: 110mgIron: 2mg
Keyword 5-ingredient, chocolate, easy, gluten-free, no cook, nuts, summer
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