Nutella Ice Cream

Nutella Ice Cream! Velvety chocolate-hazelnut spread meets a luscious custard base for the ultimate frozen treat in this rich & creamy ice cream recipe.

There are few things in life that bring me as much joy as a scoop of homemade ice cream, and when Nutella is involved, it's next-level delicious. (Do you remember the Nutella obsession of the early 2000's?)

This Nutella Ice Cream is pure, creamy indulgence with a rich, velvety texture and that irresistible chocolate-hazelnut flavor.

I used to think making ice cream from scratch was too much work, but once I tasted this version, I knew store-bought would never compare. Whether you're an ice cream-making pro or trying it for the first time, this recipe is absolutely worth it. The reward is a bowl of the smoothest, most luxurious Nutella ice cream you’ve ever had.

Experiment with more ice cream flavors (and methods!) with these other recipes:

• Strawberry Cheesecake Ice Cream
• No Churn Orange Chip Ice Cream Sandwiches
• Buttered Blueberry Waffle Ice Cream with Maple Caramel Swirl

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations
• Storage
• Nutella Ice Cream

Why You'll Love This Recipe

• Rich & Creamy. Made with a custard base, this ice cream is incredibly smooth, velvety, and indulgent.
• Nutella Lover’s Dream. Packed with chocolate-hazelnut flavor, it’s the perfect treat for Nutella fans.
• Better Than Store-Bought. No artificial flavors or preservatives, just pure homemade goodness.
• Easy to Customize. Add mix-ins, swirl in extra Nutella, or try different variations to make it your own.
• Great for Beginners. Even if you’ve never made ice cream before, the step-by-step process is simple and rewarding.
• Make-Ahead Friendly. Prepare it in advance and have a decadent dessert waiting in your freezer.

Ingredients

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Nutella
• Vanilla extract

Instructions

Before you start: Most ice cream makers require the canister to be frozen for up to 24 hours before using for best results, so plan ahead!

Start by warming the base. In a medium saucepan over medium heat, whisk together the cream, milk, and ½ cup of sugar until the sugar fully dissolves. This should take about five minutes. Once the mixture is smooth and steamy (but not boiling), remove it from the heat.

Next, whisk the egg yolks. In a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the egg yolks with the remaining ¼ cup of sugar until the mixture is thick and pale yellow. This takes about five minutes and helps create that rich, creamy texture.

Now, it’s time to temper the eggs. Slowly drizzle about ½ cup of the warm cream mixture into the eggs while whisking constantly. This step prevents the eggs from scrambling. Once combined, pour everything back into the saucepan.

Return the pan to medium-low heat, whisking often. Cook for about 8 to 10 minutes, or until the mixture thickens enough to coat the back of a spoon. To test, dip a wooden spoon into the custard and draw a line down the back with your finger—if the line stays visible, it’s ready. Be careful not to overcook, or you’ll end up with scrambled eggs. Remove from heat.

Stir in the Nutella and vanilla extract while the mixture is still warm, whisking until smooth and fully incorporated.

At this point, it needs to chill. Refrigerate for a few hours until completely cooled.

Tip! If you're short on time, place the bowl over an ice bath (a larger bowl filled with ice and water) and whisk until it cools down, though this can be a bit of a hassle.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the ice cream to a freezer-safe container and freeze for 4 to 6 hours, or until firm and scoopable.

Serving Tip: For easier scooping, let the ice cream sit out at room temperature for a few minutes. Homemade ice cream tends to freeze harder since it doesn't contain any stabilizers that help soften the mixture.

Variations

Try these fun variations!

• Chocolate Chunk Nutella Ice Cream – Stir in chopped chocolate or chocolate chips during the last few minutes of churning for extra texture.
• Nutella Swirl Ice Cream – After churning, swirl in extra softened Nutella before freezing for a ribbon of gooey chocolate-hazelnut goodness.
• Hazelnut Crunch Ice Cream – Fold in chopped toasted hazelnuts for added crunch and a boost of nutty flavor.

Storage

• Use an airtight container, such as this ice cream tub or these 1 quart ice cream containers that prevent ice crystals from forming and keep the ice cream fresh.
• For extra insurance against freezer burn, press plastic wrap directly onto the surface of the ice cream to minimize exposure to air and prevent any flavors or odors from absorbing.
• Keep ice cream toward the back of the freezer, where the temperature is more stable, rather than in the door where it’s exposed to fluctuating temps.