Nutella Ice Cream is a rich, chocolate-hazelnut, eggless ice cream made in a blender. No cooking required—this homemade recipe uses just five ingredients.
Ice cream is my all-time favorite dessert.
Whenever I travel, I make a point of finding local ice cream shops and sampling homemade varieties—sometimes once a day, sometimes more. I prefer shops that make their own ice cream or carry local brands rather than national chains.
In 2019 I even planned an entire trip around ice cream, visiting multiple shops in New York City over several days. Locally, I visit favorite creameries regularly. Because I love small batches, I’ve collected a set of homemade ice cream recipes that make about one pint each. That way I get the pleasure of fresh ice cream without committing to a large container.
One of my favorite no-cook recipes is Peanut Butter Ice Cream, and this Nutella Ice Cream is a similar, equally decadent variation. It’s eggless, quick to prepare, and combines the creamy texture of heavy whipping cream with the rich chocolate-hazelnut flavor of Nutella. Everything goes into a blender, then the chilled base is churned or manually frozen. This is especially handy on hot days when you don’t want to turn on the stove.
What is Nutella?
Nutella is a chocolate-hazelnut spread with a texture similar to peanut butter. It’s made by combining ground hazelnuts with cocoa and sugar to create a smooth, spreadable paste. Many people use it on toast, in baked goods, or simply enjoyed by the spoonful. In ice cream, Nutella offers both intense flavor and a naturally silky mouthfeel that helps create a creamy, egg-free base.
I remember my first taste of Nutella abroad and how quickly I became hooked. It’s widely available now in many sizes and packaging styles, and it works exceptionally well in frozen desserts where its sweetness and nutty depth shine.
Which ice cream maker should I buy?
An ice cream maker makes churning effortless and yields the smoothest texture, but it’s not strictly necessary. If you plan to make ice cream regularly, a 1.5-quart machine is a versatile size that accommodates pints and quarts. Most machines require freezing the canister 18–24 hours in advance so it reaches the proper temperature for churning.
Churning times vary by machine; many say about 20 minutes, but pint-sized batches often finish closer to 15 minutes. You can stop and enjoy the mixture at the soft-serve stage, or transfer it to a freezer-safe container and freeze until scoopable.
If you don’t own an ice cream maker, you can still make excellent results by freezing the chilled base in a shallow pan and whisking vigorously every 20–30 minutes to break up ice crystals until it firms up.
Ingredients For Nutella Ice Cream
To make this Nutella ice cream, you need:
- Nutella: Use a chocolate-hazelnut spread. Nutella provides the classic flavor and creamy body.
- Sugar: A small amount helps lower the freezing point and keeps the texture scoopable rather than icy.
- Heavy whipping cream: Full-fat heavy cream is essential for a rich, silky texture. Avoid substituting with lower-fat dairy.
- Vanilla extract: Enhances the chocolate notes and rounds out the flavor.
- Salt: A pinch brightens the overall taste and prevents flatness.
How To Make Nutella Ice Cream
This recipe is straightforward and fast. The blender does most of the work; make sure to chill the blended base before freezing or churning.
- Blend: In a blender on low speed, combine Nutella, sugar, heavy cream, vanilla, and salt. Blend until smooth—avoid high speeds that can cause curdling.
- Chill: Transfer the mixture to a bowl and refrigerate until fully cold, about 1 hour. A cold base freezes more evenly and churns better.
- Churn or freeze by hand: Churn in an ice cream maker according to the manufacturer’s instructions. If you don’t have a machine, pour the chilled base into a deep pan and freeze, whisking every 20–30 minutes to break up ice crystals until firm.
- Freeze to set: Transfer the churned ice cream to an airtight, freezer-safe container and freeze until firm, about 4 hours or overnight.
Do you need an ice cream maker to make homemade ice cream?
An ice cream maker simplifies the process and reduces ice crystals, producing a smoother final product. However, manual methods work well for occasional batches. The key is keeping the mixture cold and agitating it repeatedly during freezing to prevent large ice crystals from forming. For frequent ice cream makers, investing in a machine is worthwhile. For occasional projects, the hand-freeze-and-whisk technique yields delicious results with a bit more attention.
How To Store Homemade Ice Cream
Proper storage keeps your eggless ice cream from developing ice crystals or freezer burn. Use airtight, freezer-safe containers labeled for freezer use. Containers that fit a pint are ideal for these small-batch recipes. Tightly cover the surface with plastic wrap before sealing the lid to minimize air exposure. Stored correctly, this ice cream keeps best for up to two weeks.
How To Serve Nutella Ice Cream
Naturally delicious on its own, Nutella ice cream also pairs well with a variety of toppings. For extra chocolate intensity, drizzle with hot fudge or a warm Nutella sauce. For a fruity contrast, a spoonful of strawberry sauce brightens the flavor. Whipped cream—plain, chocolate, or peanut butter–flavored—makes a light, creamy garnish that balances the richness.
What To Do With Leftover Nutella
A recipe this small typically leaves some Nutella in the jar. Leftovers are great for quick treats: fold into fudge, swirl into cookie dough, sandwich between cookies, or make small no-bake confections. Nutella is versatile—use it wherever a chocolate-hazelnut boost is welcome.
Nutella Ice Cream
Rich, chocolaty, and egg-free. This no-cook Nutella ice cream comes together in a blender with only five ingredients.
Ingredients
- 1/3 cup Nutella
- 1/4 cup granulated sugar (do not reduce or substitute)
- 1 + 1/3 cup heavy whipping cream, cold (do not substitute)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt (preferably kosher)
Instructions
- In a blender on low speed, blend Nutella, sugar, heavy cream, vanilla, and salt until smooth. Use low speed to avoid curdling. Transfer to a bowl and refrigerate until cold, about 1 hour.
- Churn in an ice cream maker according to the manufacturer’s instructions or freeze by hand, whisking periodically as it sets. Transfer to an airtight, freezer-safe container and freeze until firm, about 4 hours or overnight. Store in the freezer for up to 2 weeks.
Notes
- Serve with a warm Nutella or chocolate sauce for extra richness, or pair with a fruity sauce for contrast.
- This method works the same as other small-batch, no-cook blender ice creams—try switching the flavor base for variety.
First published September 4, 2012