A rich Nutella ripple makes this homemade Nutella ice cream recipe simply decadent! Nutella lovers will be in heaven after just one bite of this creamy ice cream!
Ice cream is one of my absolute favorite desserts, and I’m especially obsessed with homemade ice cream. You just can’t beat the fresh flavor.
I’m also a chocoholic, and I’m not above eating a small spoonful of Nutella straight from the jar when I get a craving. This ice cream combines two of my favorites into one sensational frozen treat!
The ice cream on its own is sensational, but the ribbon of Nutella? Oh boy. It’s out of this world!
Because of the coconut oil, when it hits the cold ice cream, it starts to harden. Think Magic Shell, but about ten times more delicious!
Can I make this ice cream without an ice cream machine?
I have included instructions for making this ice cream no-churn. Just keep in mind that you will not get quite the same creamy texture. But the ice cream will still be yummy!
How to make Nutella ice cream:
- ICE CREAM BASE – Melt the Nutella and half the cream in the microwave, whisking often. Add the remaining ingredients; chill for at least 4 hours.
- CHURN – Pour into a 1 1/2-2 quart ice cream machine and churn until soft serve consistency.
- RIPPLE – Make the nutella ripple while the ice cream churns. Melt together the coconut oil and nutella, stirring until smooth. Chill for 20 minutes, or until ice cream is done.
- RIPEN – Layer the frozen ice cream and chocolate ripple in a freezer proof container in three layers. use a butter knife to swirl.
Cover and freeze for 3-4 hours, or until firm. - SERVE – Scoop into bowls or ice cream cones and enjoy. For an extra special treat, drizzle some warmed Nutella or caramel sauce over the top of each serving!
PRO TIPS:
- Heating the Nutella with the cream makes it much easier to incorporate with the other ingredients. If you’re in a hurry, you can beat it with the sugar and slowly beat in the cream, but you are more likely to end up with flecks of Nutella that don’t dissolve.
- Make sure the ice cream base is very cold before churning it. You can speed up the process by placing it in the freezer for an hour or two, but you need to stir it every 20-30 minutes.
- I love storing my ice cream in these insulated freezer containers. They are fantastic at preventing ice crystals from forming on the surface of the ice cream!
Nutella Ice Cream Recipe Variations:
- I love the Nutella ripple, but even if you skip it, the ice cream is still packed with luscious Nutella flavor!
- You can stir in chopped toasted hazelnuts, Ferrero Rocher pieces, or mini chocolate chips during the last couple minutes of churning.
More delicious ice cream recipes:
- Strawberry Shortcake Ice Cream Recipe
- Chocolate Peanut Butter Ice Cream
- Almond Joy Ice Cream
- Chocolate Chip Cookie Ice Cream
- Peach Milkshake Recipe
More recipes featuring chocolate hazelnut spread:
Nutella Ice Cream Recipe
Equipment
Ingredients
Ice Cream Base:
- ¾ cup Nutella chocolate hazelnut spread
- 1 ¼ cup heavy cream
- 1 ½ cups milk I use 2% milk.
- ½ cup sugar
- 1 ½ tsp vanilla extract
- pinch of salt
Nutella Ripple
- ½ cup Nutella chocolate hazelnut spread
- 1 Tbsp coconut oil
Instructions
- Combine the Nutella and about half of the cream in an 8 cup glass measuring cup or large bowl. Heat & whisk in the microwave for about a minute, or until the Nutella melts and the mixture is smooth.
- Add the rest of the cream, milk, sugar, vanilla, and salt. Cover and chill for at least 3-4 hours or until very cold.
- Churn base in an ice cream maker according to the manufacturer's instructions.
- While the ice cream churns, prepare the swirl. Combine the 1/2 cup Nutella and tablespoon of coconut oil in a small glass bowl. Heat and stir in the microwave for 30-60 seconds, or until smooth. Chill until the ice cream is ready.
- In a freezer-safe container, layer a third of the ice cream mixture and a third of the nutella mixture. Repeat two times, then swirl with a butter knife.
- Freeze the ice cream for 3-4 hours, or until firm enough to scoop.
Notes
- Makes about 1 1/2 quarts of ice cream.
- If you don’t have an ice cream maker, you can melt the Nutella in the milk, then add the sugar, vanilla, and salt. Chill it for 3-4 hours. Then beat the cream with a hand mixer until stiff peaks form, and fold it into the chocolate mixture. Pour into an airtight container or loaf pan covered with plastic wrap. Freeze for 8 hours or overnight.
Nutrition
If you love chocolate hazelnut spread, this homemade ice cream recipe is a must try! A few of my boys said it was the best chocolate ice cream they’ve ever had!