Homemade Nutella Ice Cream

Why You’ll Love This Recipe

I love this recipe because Nutella gives me chocolate, hazelnut, and sweetness in one ingredient. It melts easily into the warm dairy mixture and creates a smooth ice cream base without much preparation.

I also like how easy this recipe is to customize. I can add toasted hazelnuts for crunch, chocolate pieces for extra richness, or ribbons of Nutella throughout the finished ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Nutella or another chocolate-hazelnut spread
• Heavy whipping cream
• Whole milk
• Granulated sugar
• Vanilla extract
• Pinch of salt
• Chopped toasted hazelnuts, optional
• Mini chocolate chips or chopped chocolate, optional

I usually start with less additional sugar because chocolate-hazelnut spread is already sweet. I taste the base before chilling and adjust the sweetness if necessary.

Directions

1. I combine the whole milk and granulated sugar in a medium saucepan over medium-low heat.
2. I warm the mixture while stirring until the sugar has dissolved. I don’t let the milk boil.
3. I add the Nutella and whisk continuously until it has completely melted into the milk and the mixture looks smooth and glossy.
4. I remove the saucepan from the heat and stir in the heavy whipping cream, vanilla extract, and a small pinch of salt.
5. I let the mixture cool slightly, then cover it and refrigerate it for at least 2–4 hours. I prefer chilling it overnight when I have enough time because a thoroughly cold base churns more efficiently.
6. Once the mixture is completely chilled, I give it a good whisk and pour it into my ice cream maker.
7. I churn the ice cream according to the manufacturer’s instructions, usually for about 20–30 minutes.
8. During the final few minutes of churning, I add chopped toasted hazelnuts or chocolate pieces if I’m using them.
9. Once the ice cream reaches a thick, soft-serve consistency, I transfer half of it to a freezer-safe container.
10. If I want Nutella swirls, I gently warm a small amount of Nutella until slightly pourable and drizzle it over the first layer. I add the remaining ice cream and repeat, gently swirling without completely mixing everything together.
11. I cover the container and freeze the ice cream for about 3–4 hours, or until firm enough to scoop.
12. Before serving, I let the container stand at room temperature for about 5–10 minutes if the ice cream has become very firm.

Servings and Timing

I usually get approximately 1½ quarts of Nutella Ice Cream, which gives me about 8 servings.

• Prep time: 10 minutes
• Cooking time: 5–10 minutes
• Chilling time: 2–4 hours
• Churning time: 20–30 minutes
• Final freezing time: 3–4 hours
• Total time: about 6–8 hours
• Servings: approximately 8

Variations

For Nutella Crunch Ice Cream, I add chopped toasted hazelnuts during the last few minutes of churning. I love the contrast between the smooth ice cream and crunchy nuts.

For an extra-chocolate version, I fold mini chocolate chips, chopped dark chocolate, or chocolate chunks into the ice cream. Dark chocolate works especially well for balancing the sweetness of the Nutella.

When I want even more chocolate-hazelnut flavor, I layer ribbons of softened Nutella throughout the churned ice cream before freezing.

For a Nutella cookie variation, I fold crushed chocolate cookies, wafer cookies, or chocolate chip cookies into the ice cream near the end of churning.

I can also add a little instant espresso powder to the warm base. Coffee deepens the chocolate flavor and gives me a delicious mocha-hazelnut variation.

Storage/Reheating

I store my Nutella Ice Cream in a shallow, airtight freezer-safe container. For the smoothest texture and freshest flavor, I prefer enjoying it within about 2 weeks.

I press parchment paper or plastic wrap directly against the surface before closing the container when I want extra protection from air and ice crystals.

Nutella Ice Cream doesn’t require reheating. If it becomes too firm in the freezer, I leave it at room temperature for about 5–10 minutes before scooping.

I avoid letting the entire container melt and then freezing it again. Repeated thawing and refreezing can produce larger ice crystals and make my ice cream less creamy.

FAQs

Can I make Nutella Ice Cream without an ice cream maker?

Yes. I pour the chilled mixture into a shallow freezer-safe container and freeze it. During the first few hours, I stir or whisk it vigorously every 30–45 minutes to break up ice crystals. I won’t get exactly the same texture as churned ice cream, but I can still make a creamy frozen dessert.

Do I need eggs to make Nutella Ice Cream?

No. I can make this version without eggs because the heavy cream and Nutella already provide plenty of richness and body. Skipping the custard also makes the preparation quicker and easier.

Why is my homemade Nutella Ice Cream too hard?

Homemade ice cream can freeze harder than commercial varieties. I make sure I don’t reduce the sugar excessively, use full-fat dairy, and allow the container to soften at room temperature for several minutes before scooping.

Can I use another chocolate-hazelnut spread?

Yes. I can replace Nutella with another smooth chocolate-hazelnut spread. Since sweetness and consistency vary between brands, I taste my ice cream base and adjust the added sugar if necessary.

How do I make Nutella swirls that don’t disappear into the ice cream?

I add the Nutella after churning rather than mixing it completely into the base. I warm it only enough to make it easier to drizzle, then layer it between portions of churned ice cream. I make only a few gentle swirls so distinct ribbons remain after freezing.

Conclusion

Homemade Nutella Ice Cream gives me a creamy combination of chocolate and hazelnut in every scoop. I love how easily Nutella creates a rich ice cream base, while toasted hazelnuts, chocolate chunks, cookie pieces, or extra Nutella swirls let me customize it whenever I want. Whether I serve it in a cone, turn it into a sundae, or enjoy a scoop straight from the freezer, this simple chocolate-hazelnut ice cream is an indulgent homemade dessert I enjoy making again and again.

Homemade Nutella Ice Cream

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Homemade Nutella Ice Cream is a rich, creamy frozen dessert packed with smooth chocolate-hazelnut flavor. This easy egg-free ice cream uses Nutella for sweetness, body, and an indulgently silky texture.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5–10 minutes
• Total Time: About 6–8 hours
• Yield: 1 1/2 quarts, approximately 8 servings
• Category: Dessert
• Method: Churning
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup Nutella or another chocolate-hazelnut spread
• 2 cups heavy whipping cream
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup chopped toasted hazelnuts, optional
• 1/2 cup mini chocolate chips or chopped chocolate, optional
• 1/3 cup additional Nutella, optional for swirling

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Instructions

1. Combine the whole milk and granulated sugar in a medium saucepan over medium-low heat.
2. Warm the mixture while stirring until the sugar has completely dissolved. Do not allow the milk to boil.
3. Add the Nutella and whisk continuously until it has completely melted into the milk and the mixture is smooth and glossy.
4. Remove the saucepan from the heat and stir in the heavy whipping cream, vanilla extract, and salt.
5. Let the mixture cool slightly, then cover and refrigerate for at least 2–4 hours or overnight until thoroughly chilled.
6. Whisk the chilled mixture briefly, then pour it into an ice cream maker.
7. Churn according to the manufacturer’s instructions, usually for 20–30 minutes, until thick and creamy.
8. During the final few minutes of churning, add the optional toasted hazelnuts or chocolate pieces.
9. Transfer half of the churned ice cream to a freezer-safe container.
10. For Nutella swirls, gently warm the additional Nutella just until pourable and drizzle some over the first layer. Add the remaining ice cream and Nutella, then make a few gentle swirls without fully mixing them together.
11. Cover the container and freeze for 3–4 hours, or until the ice cream is firm enough to scoop.
12. Let the ice cream stand at room temperature for 5–10 minutes before serving if it becomes very firm.

Notes

• Chocolate-hazelnut spread is already sweet, so taste the base before chilling and adjust the additional sugar if necessary.
• For Nutella Crunch Ice Cream, fold chopped toasted hazelnuts into the ice cream during the final few minutes of churning.
• Mini chocolate chips, chopped dark chocolate, or chocolate chunks can be added for extra chocolate flavor.
• For a cookie variation, fold crushed chocolate cookies, wafer cookies, or chocolate chip cookies into the churned ice cream.
• Add a small amount of instant espresso powder to the warm base for a mocha-hazelnut variation.
• For distinct Nutella ribbons, add the extra spread after churning and swirl it only a few times.
• Another smooth chocolate-hazelnut spread can be substituted for Nutella, but the sweetness may need adjustment.
• Without an ice cream maker, freeze the chilled mixture in a shallow container and stir or whisk vigorously every 30–45 minutes during the first few hours.
• Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
• Press parchment paper or plastic wrap directly against the surface to help limit ice crystals.

Nutrition

• Serving Size: About 3/4 cup
• Calories: 500 kcal
• Sugar: 35 g
• Sodium: 95 mg
• Fat: 37 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 85 mg