Nutella Ice Cream – If you are a fan of Nutella you are going to love this chocolate-y frozen treat. The perfect way to cool off this summer is with a rich and creamy bowl of ice cream!
I think I was first introduced to Nutella in high school during French class, and immediately fell in love. It has since been a favorite and I almost always have at least one jar in my pantry. I have been known to by the giant 2 pack from Costco as well, so you know I am always up for trying it in new ways! And homemade ice cream seems like the perfect way.
I first made the recipe over 9 years ago when I first started this blog. At that time I used a Homemade Nutella instead of the store bought stuff. It definitely gives it a different flavor, but I am all for this Nutella Ice Cream recipe regardless of what kind of chocolate spread you have.
Usually I am torn between Cookie Dough Ice Cream and Mint Chip, but that is because Nutella isn’t a very common flavor. But if it is something you enjoy, you are going to want to break out the ice cream maker so you can whip up a batch of this. It is super easy and you get a rich and chocolate-y bowl of ice cream that has that great Nutella flavor.
How to Make Nutella Ice Cream
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Start by gently heating the milk, cream and some of the sugar together until the sugar is completely dissolved. Don’t rush this or you won’t get a super smooth and creamy result.
- Meanwhile in a separate bowl you want to beat the egg yolks and remaining sugar until they are a pale yellow color and have gotten thick and creamy. Depending on if you are using a mixer or a whisk this step can take a few minutes.
- Once the sugar is dissolved, slowly whisk about 1/2 cup of the milk mixture in with the egg yolks. You want to do this slowly so you don’t scramble the eggs. Once it is well combined pour everything back into the pan.
- Slowly cook over a low heat, stirring frequently until the mixture becomes thick enough to coat the back of a spoon (170-175 degrees F).
- Pour through a strainer into a large bowl and then whisk in the nutella and vanilla until it is dissolved and melted into the cream. Cover and store in the fridge until it is completely chilled, about 8 hours.
- Once chilled pour into your ice cream maker and freeze according to the manufacturers instructions. It is best to store in an air tight container for at least and hour for it to firm up before serving.
There is just something about homemade ice cream that is so much more rich and creamy that anything you can buy at the store. I love chocolate, but most of the time chocolate ice cream tastes fake and weird to me. But THIS? This is by far the best chocolate ice cream I have ever had. And could even use it in this Chocolate Milkshake recipe for the most epic, delicious way to cool off on a 90+ degree day.
So if you are a fan of Nutella, this is a must try. Trust me, it will be the best ice cream you have had in a long time! Top with chopped hazelnuts, eat it plain, put it in a cone or turn it into a sundae. The options are up to you, but you aren’t going to want to miss it that is for sure!
More Nutella Recipes to Try
- Nutella Muffins
- Nutella Swirl Blondies
- Nutella Skillet Cookie
- Flourless Nutella Cake
- Nutella Donuts
- Nutella Cinnamon Rolls
- Fudgy Nutella Brownies
- 2 cups whole milk
- 1 cup heavy creamy
- 3/4 cup granulate sugar, divided
- 4 egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup Nutella
- In a saucepan combine milk, heavy cream and 1/2 cup of sugar. Heat over medium low heat, stirring occasionally until the sugar is completely dissolved. This will take about 5 minutes.
- Meanwhile, in a separate bowl beat together egg yolks and remaining 1/4 cup of sugar until they are pale yellow and thick. This will take 3-4 minutes.
- Once the sugar is completely dissolved, slowly add 1/2 cup of milk mixture into the eggs, whisking constantly. Once it is blended pour everything back into the saucepan.
- Heat over medium low heat, stirring frequently until the mixture is thick enough to coat the back of a spoon (170-175 degrees F).
- Pour through a strainer into a bowl and immediately add the vanilla and Nutella. Stir until the nutella is completely incorporated into the mixture. Cover and store in the fridge until it is completely chilled, about 8 hours.
- Once chilled pour into your ice cream maker and follow the manufacturer instructions to freezer.
- Store in an air tight container for about an hour until it is set before serving.
Amount Per Serving Calories 286Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 131mgSodium 48mgCarbohydrates 41gFiber 1gSugar 39gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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