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Home » Desserts » Ice Cream & Frozen Desserts » No Churn Nutella Ice Cream

No Churn Nutella Ice Cream

By: Rosemary Published: July 15, 2022 Updated on: July 15, 2022

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Nutella Ice Cream – Fast and Easy, this Creamy No Churn Ice cream is full of Chocolate Chips and a yummy Nutella Swirl. You don’t need an ice cream maker for this recipe and, even better, you only need four ingredients.

Nutella ice cream in a white loaf with a scoop.

With the weather warming up here in Rome, what better time to share a creamy Nutella ice cream recipe? And, don’t worry, you don’t need a fancy ice cream machine to make it – this is an easy no churn ice cream recipe that’s very simple to make.

Of course, it features my family’s favourite ingredient: Nutella!

We are big ice cream (gelato) eaters in our family, although it did surprise me to see that Italy is not in the Top 5 for Ice Cream Eating Countries in the World, settling at number 9. I mean seriously? 🙂 With gelato shops on every corner, it’s hard to believe we aren’t #1. I guess that means we need to eat more ice cream!

Nutella ice cream in a white bowl.

Table of Contents

  • Easy Nutella Ice Cream Recipe
    • Ingredients
  • Recipe Instructions
      • Never Miss a Recipe!
  • What is the difference between ice cream and gelato?
  • How to store Homemade Ice Cream
  • More Summer Desserts
  • No Churn Nutella Ice Cream
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Easy Nutella Ice Cream Recipe

If you’ve never made no churn ice cream, you’re going to love it. This type of ice cream is made with sweetened condensed milk and heavy whipping cream. The cream is whipped and folded into the milk and that makes the ice cream base.

You can flavor it so many ways and this time I added a rich chocolate hazelnut spread swirl along with chocolate chips. Once you’ve added it, just freeze the ice cream overnight. It really is that easy.

It’s so easy, I make many batches of no churn ice cream throughout the summer and Nutella swirl ice cream is always a favourite. It has the best creamy texture, and delicious flavour – the perfect cold treat when it’s warm.

Ingredients

  • Whole cream (heavy cream)
  • Sweetened condensed milk
  • Mini dark chocolate chips – or other chocolate chips that you like.
  • Nutella – you can use store bought or even make your own Nutella
Ingredients for the Nutella ice cream.

Recipe Instructions

Warm the Nutella either in a pot on the stove or in the microwave. This will thin it so it’s easier to swirl. Set it aside to cool.

Nutella softened in a white bowl.

Pour the sweetened condensed milk into a large bowl. In a separate bowl, whip the cream until stiff peaks form. 

Whipped cream beaten until stiff in a silver bowl.
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    Add a little of the whipped cream to the milk and fold it in. This will make it easier to fold in the rest of the whipped cream. Fold in the chocolate chips.

    Whipped cream mixed with condensed milk and chocolate chips added.

    Pour the ice cream mixture into an 8×4″ loaf pan.

    The mixture in the loaf pan.

    Pour the Nutella over the top and then use the tip of a knife to swirl it into the ice cream mixture.

    Adding the nutella to the mixture before freezing.

    Cover the pan with plastic wrap and freeze the ice cream until firm, overnight is best.

    What is the difference between ice cream and gelato?

    Why is  gelato  creamier and tastier than ice cream? And is there an actual difference? After doing some research I have discovered that, perhaps, ice cream and gelato are not the same thing. Basically there are three main differences  that set gelato apart from ice cream.

    Firstly, gelato is made with more milk than cream (key element that makes it lower in fat, bonus!), which, they say, also makes it tastier (another bonus.)

    Secondly it is churned at a lower speed making it denser than ice cream and lastly it’s served at a lower temperature than ice cream which helps to give it that creamy texture that we love.

    If you served ice cream at the same temperature you would get a soupy slop, because ice cream is fattier and that makes it melt faster. But either way, I love them both.

    3 scoops of ice cream in a white dish.

    How to store Homemade Ice Cream

    Homemade ice cream / gelato should be kept in the freezer, in an airtight container. Apparently glass or stainless steel are the best containers to use. It will keep for up to 2 weeks in the freezer. 

     Give this easy ice cream recipe a try and let me know what you think. Whenever I have Nutella ice cream, I can’t stop at just one scoop – it’s too good! Enjoy!

    A scoop of ice cream.

    More Summer Desserts

    • Nutella Oreo Gelato
    • Vanilla Panna Cotta
    • Frozen Limoncino
    • White Chocolate Peach Mousse
    A scoop of ice cream.

    No Churn Nutella Ice Cream

    Rosemary Molloy
    No Churn Nutella Swirl Chocolate Chip Ice Cream, fast, easy, creamy and delicious. A Perfect frozen dessert or snack.  
    5 from 7 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Chilling Time 8 hrs
    Total Time 8 hrs 20 mins
    Course Dessert
    Cuisine American/Italian
    Servings 4 servings
    Calories 440 kcal

    Ingredients
     
     

    • 1 ¼ cups whole / whipping cream (310 ml)
    • ½ cup sweetened condensed milk (116 grams)
    • ¼ cup mini dark chocolate chips (42.5 grams)
    • 3-4 heaping soup spoons Nutella

    Instructions
     

    • Thin out the Nutella a little, either by placing in a bowl over a pot of boiling water or microwave.
    • In a large bowl whip the cream until stiff peaks appear.
    • Add a little whipped cream to the sweetened condensed milk mixture to make it easier to combine, then fold it into the remaining whipped cream.
    • Fold in chocolate chips, then pour into a loaf pan approximately 8 inches (20×10 cm). Pour the thinned out cooled Nutella on top and with the tip of a knife mix it into cream mixture.  Cover with plastic wrap and freeze for 8-10 hours until firm or even over night.  Enjoy!

    Notes

    Homemade ice cream should be kept in the freezer, in an airtight container. Apparently glass or stainless steel are the best containers to use. It will keep for up to 2 weeks in the freezer. 

    Nutrition

    Calories: 440kcalCarbohydrates: 30gProtein: 6gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 97mgSodium: 81mgPotassium: 287mgFiber: 0.5gSugar: 27gVitamin A: 1197IUVitamin C: 1mgCalcium: 193mgIron: 0.3mg
    Keyword no churn ice cream, nutella ice cream
    Tried this recipe?Let us know how it was!

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      Chocolate, Desserts, Ice Cream & Frozen Desserts, Summer

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      1. Jeana says

        January 15, 2023 at 6:51 am

        5 stars
        OMG! How delicious! I made and brought this to a friend’s birthday party (where almost everyone was Italian)! It was a hit! And soooo good! I never was a Nutella fan, but I have been converted thanks to your amazing recipe. I love your website and so many of your recipes are on my agenda. Thank you, Rosemary!

        Reply
        • Rosemary says

          January 17, 2023 at 5:30 pm

          Hi Jeana, thanks so much, so glad everyone enjoyed it. I hope you enjoy the other recipes also. Take care!

          Reply
      2. Rosemary says

        July 21, 2022 at 2:14 pm

        Hi Rosemary,
        First let me say I’m so happy I found you. I love your recipes. I’ve have to be honest I haven’t made
        a lot only because allotted time. I have been stock piling your recipes am currently waiting on delivery of your desert Cookbook. I will be having some down time coming up and hoping to be able to experience some of your delicious recipes then. I’m looking at your No Churn Nutella Ice cream recipe. My grandson loves Nutella and Oreo
        Cookie as well. So my question is do you think I could substitute crushed Oreo cookies for the dark chocolate mini
        Chips and if so what you recommend for measurement?
        Thank you again for sharing your delicious recipes with us all.
        God bless…
        ❤️ Rosemary

        Reply
        • Rosemary says

          July 24, 2022 at 7:24 pm

          Hi Rosemary, thanks so much. I hope you enjoy the cookbook. I think you could substitute oreo cookies no problem for the chocolate chips. I would probably coarsely crush them, about 1/3 to 1/2 cup, maybe more depending on how it seems while making it. God bless you too. Take care.

          Reply
      3. Farah says

        June 25, 2020 at 8:52 pm

        5 stars
        Best recipes 💞 love each one of them

        Reply
      4. Terri Steffes says

        April 3, 2017 at 8:38 pm

        Oh my! you have made it far too easy to make ice cream! One of the reasons it was a treat because you had to turn your shoulders off!

        Reply
        • Rosemary says

          April 6, 2017 at 10:10 am

          Hi Terri, haha thanks.

          Reply
      5. Nikki from Tikkido says

        April 3, 2017 at 6:07 pm

        5 stars
        That looks absolutely heavenly, and the photos are GORGEOUS! I’m with you in not comprehending how Italy didn’t make the top 5. The gelato there is so outrageously good, how could you not eat it all the time?

        Reply
        • Rosemary says

          April 6, 2017 at 10:11 am

          Hi Nikki, thanks so much and I know seriiously? 🙂

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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