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This image shows a baking pan of rich, velvety homemade Nutella ice cream, beautifully garnished with chopped hazelnuts and a drizzle of chocolate sauce, ready to be enjoyed.

Nutella Ice Cream Recipe

Indulge in the rich, velvety goodness of homemade Nutella ice cream with this simple recipe. Just mix Nutella, heavy cream, and sweetened condensed milk, freeze, and enjoy a luscious, chocolate-hazelnut treat that's perfect for satisfying any sweet craving.
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Prep Time 5 minutes
Freeze Time 8 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 361 kcal

Equipment

  • Mixing bowl
  • Measuring Cups
  • freezer-safe containera
  • Spatula
  • Whisk or stand mixer

Ingredients
  

  • 500 ml Double Cream
  • 250 ml Nutella
  • 397  g Condensed Milk

Instructions
 

  • Combine the condensed milk, double cream, and Nutella in a large bowl or stand mixer.
    This image shows Nutella, sweetened condensed milk, and double cream being combined in a large mixing bowl, forming the rich base for homemade Nutella ice cream.
  • Whisk for about 5 minutes until the mixture reaches a thick, mousse-like consistency.
    This image shows the Nutella ice cream mixture being whisked in a stand mixer until it reaches a thick, mousse-like consistency, ready to be transferred to a tin for freezing.
  • Transfer to a loaf tin, cover, and freeze for 7-8 hours or overnight.
    This image shows the thick and fluffy Nutella ice cream mixture being poured into a loaf tin, spread evenly and ready for freezing.
  • Before serving, let the ice cream sit at room temperature for a few minutes.
    This image shows the loaf tin filled with Nutella ice cream covered with cling wrap and placed into the freezer for 7-8 hours or overnight to set.
  • For an extra treat, garnish with chopped hazelnuts and drizzle with chocolate sauce, if desired.
    This image shows creamy homemade Nutella ice cream being served in bowls, garnished with chopped hazelnuts and a drizzle of chocolate sauce for an extra indulgent treat.

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.