Nutella Ice Cream

Fudgy and creamy chocolate-hazelnut ice cream is rich with Nutella flavor. This sticky, chocolatey hazelnut spread is so beloved that it inspired cakes, cookies, pies and lots of other Nutella treats. In this Nutella ice cream recipe, we combine the spread with coffee and vanilla and then fold in whipped cream to give the finished ice cream a fluffy texture. Because we skip making a custard base for this ice cream, the mixture stays cool enough that you can add it to your ice cream maker immediately after mixing it. Not having to wait for the base to chill means less time between you and a scoop of rich Nutella ice cream.

Ingredients for Nutella Ice Cream

• Coffee: Adding hot brewed coffee to the base of the ice cream mixture helps to soften the Nutella so it’s easier to combine with the sugar and cream. The flavor, just like coffee in brownies, enhances the chocolate and adds welcome bittersweet contrast.
• Sugar: Granulated sugar sweetens the homemade ice cream. Don’t reduce the quantity or replace it with an alternative sweetener as that will change the texture of the finished product.
• Nutella: The beloved breakfast spread imparts both chocolate and hazelnut flavors.
• Vanilla extract: Vanilla adds dimension to the chocolate and hazelnut. This is our recommendation for the best vanilla extract.
• Heavy whipping cream: Be mindful of anything labeled only as whipping cream. Heavy whipping cream and whipping cream are not the same product. Whipping cream has a lower fat percentage and won’t produce as rich of an ice cream.

Directions 

Step 1: Make the Nutella mixture

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In a large bowl, combine coffee and sugar until sugar is dissolved. Add Nutella, vanilla, salt and 1/2 cup cream; whisk until smooth.

Step 2: Whip the cream, fold in the Nutella mixture

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In a large bowl, beat remaining 1-1/2 cups cream until stiff peaks form, 2 to 3 minutes. Fold Nutella mixture into whipped cream until combined.

Step 3: Freeze mixture in an ice cream maker

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Fill the cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2 to 4 hours.

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Nutella Ice Cream Variations

• Mix in chocolate-hazelnut candy: If you’re someone who likes to chew your ice cream, you can easily add mix-ins to this chocolate-hazelnut ice cream recipe. Break or slice up a hazelnut chocolate bar into small pieces. Once the ice cream maker is on its final minute of churning, drop the candy pieces in so they evenly disperse throughout.
• Drizzle in chocolate: During the last few minutes of churning, slowly pour in melted semisweet or bittersweet chocolate. The chocolate will immediately freeze and break into chips, which is how Italian stracciatella gelato is made.
• Swirl in ribbons of Nutella: Create an ice cream swirled with even more Nutella by layering spoonfuls in while filling the freezer container with the ice cream.
• Add chopped hazelnuts: Add some crunch by scattering in chopped hazelnuts. Toast and cool them first for the best texture and flavor.

How to Store Nutella Ice Cream

Store homemade ice cream in the freezer in an airtight container with a piece of storage wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming.

How long does vanilla ice cream last?

Homemade Nutella ice cream will last in the freezer for up to two months. Write the date on a piece of tape and stick it on the container to help you remember when it was made.

Nutella Ice Cream Tips

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Do you need to use name brand Nutella to make this ice cream?

We tested this recipe using the name brand, but other brands are releasing similar chocolate-hazelnut spreads that will work in this Nutella ice cream recipe, too. Our Test Kitchen conducted a taste test of 10 different hazelnut spread brands and chose a few favorites.

Can you make Nutella ice cream without an ice cream maker?

You can freeze this ice cream without an ice cream maker! The ice crystals may not be quite as fine, so it might have a slightly grainy texture, but it will taste just as delicious. To make ice cream without an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal works best) that you’ve previously frozen. Freeze it until almost firm, but still soft enough to be stirred. For the next three hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy. You can also make ice cream in a coffee can or in a bag! This method helps to break up the ice crystals.

What are the best ice cream makers to buy for homemade ice cream?

If you’re making ice cream regularly, buying an ice cream maker will make it easier! These machines were recommended by our Test Kitchen experts, so you know they’re worth their price tag. Here are some more ice cream products and tools you’ll want to add to your cart, too.