This homemade Nutella ice cream is rich, creamy, and packed with irresistible chocolate hazelnut flavor in every smooth scoop. Made with real Nutella, heavy cream, milk, and a silky custard base, this frozen dessert delivers a luxurious texture that melts perfectly on your tongue. The combination of creamy chocolate and roasted hazelnut flavor creates an indulgent dessert that tastes even better than premium ice cream shop versions.
Unlike ordinary chocolate ice cream, this homemade Nutella version has a deeper nutty flavor with a velvety smooth consistency that makes every bite unforgettable. The custard-style base creates a creamy texture while the Nutella adds sweet chocolate hazelnut richness throughout the ice cream. Whether served in waffle cones, bowls, or topped with extra Nutella drizzle, this homemade Nutella ice cream is perfect for summer gatherings, dinner parties, or anytime you crave a decadent frozen dessert. Nutella is a popular chocolate hazelnut spread commonly used in desserts and frozen treats around the world.
Ingredients
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 3/4 cup Nutella chocolate hazelnut spread
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon espresso powder or strong coffee
- 1 pinch salt
- 1 tablespoon honey or corn syrup for softer texture
- 1/2 cup chopped hazelnuts (optional)
- 1/4 cup mini chocolate chips (optional)
Equipments
- Ice cream maker
- Medium saucepan
- Mixing bowls
- Whisk
- Silicone spatula
- Fine mesh strainer
- Measuring cups and spoons
- Electric mixer
- Freezer-safe container
- Spoon or ladle
Instructions
- Place the Nutella into a medium mixing bowl and set aside.
- In a medium saucepan, combine the whole milk, heavy cream, half of the sugar, and salt.
- Place the saucepan over medium-low heat.
- Stir continuously until the sugar completely dissolves into the cream mixture.
- Continue heating until the mixture becomes hot and lightly steamy.
- Do not allow the mixture to boil.
- Pour about 1 cup of the hot cream mixture into the Nutella bowl.
- Whisk thoroughly until the Nutella melts completely and becomes smooth.
- Add the espresso powder or coffee to deepen the chocolate flavor.
- Stir until fully combined.
- In a separate mixing bowl, whisk the egg yolks with the remaining sugar.
- Continue whisking until the mixture becomes pale and creamy.
- Slowly pour about 1 cup of the warm Nutella mixture into the egg yolks while whisking constantly.
- Continue whisking carefully to prevent the eggs from scrambling.
- Gradually pour the tempered egg mixture back into the saucepan.
- Return the saucepan to low heat.
- Stir continuously using a silicone spatula while the custard cooks.
- Continue cooking until the custard thickens slightly and coats the back of a spoon.
- Remove the saucepan from the heat immediately once thickened.
- Stir in the vanilla extract and honey if using.
- Pour the custard through a fine mesh strainer into a clean bowl.
- Allow the mixture to cool for several minutes.
- Cover the bowl tightly with plastic wrap.
- Refrigerate the Nutella custard base for at least 4 to 6 hours or until completely chilled.
- Freeze your ice cream maker bowl according to manufacturer instructions if required.
- Pour the chilled Nutella mixture into the ice cream maker.
- Churn according to your machine instructions for approximately 25 to 30 minutes.
- The mixture should become thick, creamy, and soft-serve in texture.
- During the final few minutes of churning, add chopped hazelnuts or mini chocolate chips if desired.
- Transfer the churned ice cream into a freezer-safe container.
- Smooth the top evenly using a spatula.
- Cover tightly with a lid or plastic wrap.
- Freeze for an additional 3 to 4 hours until firm.
- Allow the ice cream to soften slightly before scooping.
- Serve cold and enjoy the creamy Nutella flavor.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 50 minutes
- Servings: 8
- Cuisine: American
- Course: Dessert
Nutrition Information (Approximate)
- Calories: 385 kcal
- Protein: 6 g
- Carbohydrates: 33 g
- Fat: 27 g
- Fiber: 2 g
- Sugar: 29 g
- Sodium: 95 mg
Flavor Profile Breakdown
- Rich chocolate hazelnut flavor
- Smooth creamy custard texture
- Sweet roasted hazelnut finish
- Velvety melt-in-your-mouth consistency
- Balanced chocolate sweetness
Tips for Best Results
- Use full-fat dairy for the creamiest texture
- Chill the ice cream base completely before churning
- Freeze the ice cream maker bowl overnight
- Use good-quality Nutella for best flavor
- Stir constantly while cooking the custard
- Add hazelnuts near the end of churning for crunch
Variations & Substitutions
- Add brownie chunks for extra richness
- Use dark chocolate hazelnut spread instead of Nutella
- Mix in crushed cookies or wafers
- Add caramel swirl for extra indulgence
- Replace hazelnuts with almonds
- Use coconut cream for dairy-free ice cream
Mistakes to Avoid
- Do not boil the custard mixture
- Avoid overcooking the egg yolks
- Never skip chilling the base
- Do not over-churn the ice cream
- Avoid adding warm mixture into the machine
- Do not store uncovered in the freezer
Serving Suggestions
- Serve in waffle cones
- Top with Nutella drizzle
- Garnish with chopped hazelnuts
- Pair with brownies or cookies
- Add whipped cream topping
- Serve alongside chocolate desserts
Storage Tips
- Store in an airtight freezer-safe container
- Keep frozen for up to 2 weeks
- Press plastic wrap directly onto the surface
- Allow to soften slightly before scooping
- Keep away from freezer door temperature changes
Why You’ll Love This Recipe
- Rich Nutella flavor in every scoop
- Ultra-creamy homemade texture
- Better than store-bought ice cream
- Perfect for chocolate lovers
- Easy to customize with mix-ins
- Smooth and velvety consistency
- Family-friendly dessert recipe
- Perfect for parties and gatherings
How to Serve
- Scoop into chilled dessert bowls
- Serve in crispy waffle cones
- Pair with cakes and brownies
- Add chocolate or hazelnut toppings
- Serve during celebrations and parties
- Enjoy as a rich frozen dessert anytime
FAQs
Can I use store-brand chocolate hazelnut spread instead of Nutella?
Yes, any creamy chocolate hazelnut spread can work in this recipe.
Do I need an ice cream maker for this recipe?
An ice cream maker creates the smoothest texture, but you can freeze manually and stir every 30 minutes.
Why add espresso powder to Nutella ice cream?
Espresso enhances the chocolate flavor without making the ice cream taste like coffee.
Can I make this recipe without eggs?
Yes, you can make a Philadelphia-style version without egg yolks.
Why is my homemade Nutella ice cream icy?
Ice crystals form when the base is not chilled properly before churning.
Can I add extra Nutella swirls?
Yes, additional Nutella swirls make the ice cream even richer and more flavorful.
How long does homemade Nutella ice cream last?
It stays fresh for about 2 weeks when stored properly in an airtight container.
Can I add chopped hazelnuts?
Yes, toasted hazelnuts add delicious crunch and extra nutty flavor.
Can I make this dairy-free?
Yes, use coconut cream and dairy-free milk alternatives.
How do I keep homemade ice cream creamy?
Use full-fat dairy, chill the base thoroughly, and store it in an airtight container.
