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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.

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

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

Find it online: https://thefamilycooking.com/homemade-nutella-ice-cream/