Imagine the rich, creamy decadence of Nutella swirled into velvety smooth ice cream. That’s exactly what we’re diving into today, and trust me, it’s a game-changer for dessert lovers everywhere. This Nutella ice cream recipe isn’t just another frozen treat – it’s a celebration of that irresistible chocolate hazelnut flavor we all adore.
I stumbled upon this recipe during a late-night craving that my usual jar of Nutella just couldn’t satisfy. What started as a desperate experiment turned into a dessert that my family now requests for every gathering.
The magic of this recipe lies in its simplicity. With just a handful of ingredients, you’ll create a frozen masterpiece that rivals any gourmet ice cream shop. The Nutella melts seamlessly into the custard base, infusing every spoonful with its distinctive flavor. And the best part? You don’t need an ice cream maker to achieve that perfect scoopable texture.
This Nutella ice cream pairs beautifully with crispy Hotel Waffles for an indulgent breakfast-for-dessert combo that’ll make you feel like you’re on vacation.
So grab your spatula and let’s whip up a batch of pure bliss. I can’t wait to hear how you customize this recipe to make it your own!
Why I Love This Recipe?
- I was amazed at how the no-churn method produced such creamy results – perfect for those hot summer days when I don’t want to fuss with complicated equipment.
- The recipe is incredibly forgiving; I’ve experimented with different milk fat percentages and even dairy-free alternatives, always with delicious outcomes.
- I can whip up a batch in the morning and have it ready by dinner time, impressing guests with minimal effort.
- The leftovers (if there are any!) make fantastic milkshakes – just blend a scoop or two with some milk for a quick treat.
Nutella Ice Cream Recipe
Equipment
- Mixing bowl
- Measuring Cups
- freezer-safe containera
- Spatula
- Whisk or stand mixer
Ingredients
- 500 ml Double Cream
- 250 ml Nutella
- 397Â g Condensed Milk
Instructions
- Combine the condensed milk, double cream, and Nutella in a large bowl or stand mixer.
- Whisk for about 5 minutes until the mixture reaches a thick, mousse-like consistency.
- Transfer to a loaf tin, cover, and freeze for 7-8 hours or overnight.
- Before serving, let the ice cream sit at room temperature for a few minutes.
- For an extra treat, garnish with chopped hazelnuts and drizzle with chocolate sauce, if desired.
Notes
- Use full-fat cream and condensed milk for the best results. Lower-fat options won’t yield the same texture.
- Chop mix-ins finely, as they’ll freeze hard in the ice cream.
- For a lighter, airy ice cream, whip the cream first. Skipping this step results in a thicker, denser texture.
Nutrition Info
| Nutrition | Value |
|---|---|
| Calories | 361 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Vitamin A | 705 IU |
| Vitamin C | 1 mg |
| Iron | 1 mg |
| Sugar | 30 g |
| Calcium | 144 mg |
