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No Churn Nutella Ice Cream

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.

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.


  • 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.

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

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.  
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American/Italian
Servings 4 servings
Calories 440 kcal


  • 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


  • 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!


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. 


Calories: 440kcal | Carbohydrates: 30g | Protein: 6g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 81mg | Potassium: 287mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 1197IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 0.3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


  1. 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!

  2. 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

    1. 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.

  3. 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!

  4. 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?

5 from 7 votes (4 ratings without comment)

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