Nutella ice cream is a heavenly blend of creamy, rich deliciousness, perfect for those who crave something indulgent yet incredibly easy to make. There’s just something magical about the combination of velvety Nutella, luscious cream, and a hint of vanilla. It’s the kind of treat that transforms an ordinary day into something special, whether you’re relaxing at home or celebrating with friends.
I remember the first time I made Nutella ice cream—it was a hot summer afternoon, and I had an insatiable craving for something cool and sweet. After a quick search through my pantry, I gathered my ingredients and set to work. The whole process turned out to be simpler than I expected, and once that first spoonful touched my lips, I knew this recipe would become a staple. Trust me; don’t miss out on this delightful creation!
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in just 20 minutes of prep time—perfect for sudden cravings!
- Irresistible Flavor: The deep, chocolaty hazelnut taste is next-level delicious.
- Eye-Catching Appeal: Rich and creamy, it will impress friends and family alike.
- Flexible Serving: Ideal for summer parties, movie nights, or a sweet treat after dinner.
- Diet-Friendly Options: Easily adapted for non-dairy or lower-sugar diets with simple swaps.
Ingredients You’ll Need
- 2 cups (480 ml) heavy cream: This creates a rich, creamy base. Choose fresh, high-quality cream for the best texture.
- 4 large egg yolks: Adds richness and helps create a custard-like base for the ice cream. If you’re avoiding eggs, you can use egg replacers, but the texture may vary.
- 1/2 cup (100 grams) granulated sugar: Balances the flavor while enhancing creaminess. You can substitute with brown sugar for a deeper molasses taste.
- 1 cup (240 ml) whole milk: The milk complements the cream, making it easier to churn. For a lighter version, use low-fat milk, but it will change the mouthfeel.
- 3/4 cup (225 grams) Nutella: This star ingredient provides that unforgettable hazelnut flavor. You can experiment with chocolate hazelnut spreads, but results may vary.
- 2 teaspoons vanilla extract: Adds warmth and richness. Always opt for pure vanilla extract over imitation vanilla for better flavor.
- 1 teaspoon salt: A pinch enhances all the flavors, ensuring your ice cream tastes balanced and not overly sweet.
How to Make Nutella Ice Cream
- Prepare Your Ice Cream Maker: The day before, make sure your ice cream maker bowl is chilled as per the manufacturer’s instructions, typically requiring at least 24 hours in the freezer. Check that your freezer is at a temperature of at least -18 °C (0 °F).
- Mix the Cream: In a large mixing bowl, pour in 2 cups of heavy cream. Set a fine-mesh sieve over the bowl to strain your mixture later.
- Whisk the Egg Yolks and Sugar: In a separate medium mixing bowl, whisk together the 4 large egg yolks and 1/2 cup of granulated sugar until the mixture is smooth and pale yellow—a whisking job that should take just a minute or so.
- Heat the Milk and Nutella: In a medium saucepan over medium heat, combine the 1 cup of whole milk and the 3/4 cup of Nutella. Whisk continuously until fully melted and smooth, heating just until it begins to simmer. Remove from the heat promptly.
- Temper the Eggs: Slowly pour about half of the hot Nutella mixture into the egg yolks, whisking constantly. This step, called tempering, prevents the eggs from scrambling.
- Combine Mixtures: Once tempered, pour the egg mixture back into the saucepan with the remaining Nutella mixture.
- Thicken the Custard: Place the pan back on low heat, stirring continuously with a wooden spoon until it coats the back of the spoon and reaches about 170 °F (77 °C). This should take roughly 3 to 7 minutes—be cautious not to let it boil!
- Strain the Custard: Pour the custard through the fine mesh sieve into a clean bowl to catch any bits of cooked egg that may have formed during cooking.
- Flavor It Up: Stir in the 2 teaspoons of vanilla extract and 1 teaspoon of salt until everything is well combined.
- Cool It Down: Refrigerate the mixture until it is thoroughly chilled, ideally for at least 4 hours.
- Churn Your Ice Cream: Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the ice cream to a loaf pan and place a piece of plastic wrap or wax paper directly on the surface to prevent ice crystals from forming. Freeze for at least 4 to 8 hours, or until firm. For the best scoopability, allow it to freeze longer.
Storing & Reheating
Store any leftover ice cream in an airtight container in the freezer for up to 3 months. Ensure the container is well-sealed to preserve texture and flavor. However, as the ice cream sits, its texture might become denser; you can revive it by letting it soften at room temperature for about 10 minutes before serving.
Chef’s Helpful Tips
- Avoid scrambling the eggs: Always temper them slowly with the hot mixture.
- Use high-quality ingredients: Opt for fresh, high-fat cream and real vanilla extract for the best flavor.
- Keep an eye on temperatures: Monitor the custard closely to prevent boiling; the goal is a gentle thickening.
- Experiment with toppings: Try adding chocolate chips, crushed nuts, or fresh fruit when serving for an exciting twist.
- Make ahead: You can prepare the base a day or two in advance, saving time when you want to churn.
Nutella ice cream is a recipe that combines simplicity and divine flavor, making it a perfect choice for any occasion. The creamy texture and rich hazelnut taste capture the essence of summer and cozy nights alike. Feel free to vary the mix-ins, and don’t be afraid to experiment with different toppings to find your ultimate Nutella ice cream combination. Trust me; once you make it, you’ll be craving it again and again!
Recipe FAQs
Can I make Nutella ice cream without an ice cream maker?
Absolutely! You can pour the mixture into a shallow dish and freeze it. Stir it with a fork every 30 minutes for about 4 hours until it becomes creamy and smooth.
How can I make this recipe dairy-free?
You can substitute the heavy cream and whole milk with full-fat coconut milk and almond milk, respectively. Make sure to select a dairy-free Nutella alternative for a fully dairy-free treat.
How can I enhance the flavor of my Nutella ice cream?
For added depth, consider mixing in a tablespoon or two of espresso or coffee to amplify the rich chocolate flavor. Ground cinnamon or a dash of orange zest can also elevate the taste beautifully.
Why is my ice cream too hard after freezing?
If your ice cream is too hard, it may have been frozen for too long or lacked enough fat. Consider letting it sit at room temperature for about 10 minutes before scooping, or try adding a bit more cream to the base next time for a creamier texture.
Print
Nutella Ice Cream
This Nutella Ice Cream offers an irresistible flavor with a simple preparation. Made from just a few ingredients like heavy cream and Nutella, it’s the perfect homemade treat for warm days or after dinner delights. Everyone will enjoy this creamy and delicious dessert!
- Total Time: 8 hours 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups (480 ml) heavy cream
- 4 large egg yolks
- 1/2 cup (100 grams) granulated sugar
- 1 cup (240 ml) whole milk
- 3/4 cup (225 grams) nutella
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- The day before, prepare the ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or according to recommendations.
- Pour the heavy cream into a large mixing bowl and set a fine-mesh sieve over it.
- In a medium bowl, whisk the egg yolks and granulated sugar until smooth and pale yellow.
- In a medium saucepan over medium heat, combine milk and Nutella, whisking until smooth and heated just before simmering, then remove from heat.
- Slowly pour about half of the hot Nutella mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining Nutella mixture.
- Return the saucepan to low heat, stirring constantly with a wooden spoon until it coats the back of the spoon and reaches about 170 °F (77 °C), which should take 3-7 minutes without boiling.
- Strain the custard through the fine mesh sieve into a new bowl to remove any cooked egg bits.
- Stir in the vanilla extract and salt until combined.
- Refrigerate until completely chilled, at least 4 hours.
- Once chilled, churn the mixture in an ice cream maker according to instructions until it reaches soft-serve consistency.
- Transfer the ice cream to a loaf pan, press plastic wrap or wax paper against the surface, and freeze for at least 4-8 hours or until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to chill your ice cream bowl thoroughly for the best churning results.
This ice cream can be stored in the freezer for up to 2 weeks—just ensure it’s well covered to avoid freezer burn.
For added flavor, consider mixing in nuts or chocolate chips before the final freeze.
- Prep Time: 20 minutes
- Cook Time: 510 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop
- Calories: 270
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
