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 (20x10 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.