How to Make Nutella Ice Cream

Co-authored by wikiHow Staff

Last Updated: April 8, 2021

With its rich, creamy chocolate-and-hazelnut combination, Nutella makes a delicious flavor for ice cream. Best of all, it's not difficult to make at home to get that true Nutella flavor rather than a store-bought imitation. Using an ice cream maker will make the process easier, but it's also possible to make great ice cream without one.

Ingredients

Ice Cream^{[1]
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3/4 cup Nutella spread
2 cups heavy cream (cold)
1 cup 2% milk (cold)
2/3 cup white sugar
2 large eggs
Ice cream maker (optional)

Without Using an Ice Cream Maker^{[2]
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Very large mixing bowl or pot
Chopped ice (enough to fill the bowl or pot above)
Small 1-quart mixing bowl
3/4 cup rock salt or heavy kosher salt
Electric hand mixer or whisk

Optional Additions

Fresh hazelnuts
Wafer cookies or biscotti
One shot espresso
Sundae toppings (whipped cream, chocolate sauce, etc.)

Method 1

Method 1 of 3:

Making the Ice Cream

1
If you're using an ice cream maker, freeze the bowl. Ice cream makers come in lots of different shapes and sizes, but they almost always have a large, removable bowl that can be removed. Put this bowl in a plastic bag, then put the bag in the freezer for about 10 to 24 hours until it is completely frozen. The bag helps prevent freezer burn.^{[3]
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- This is important because there is a layer of liquid coolant between the inner and outer surfaces of the bowl. Letting it freeze completely ensures the bowl will stay cold as you make the ice cream (since you can't run the machine in the freezer).
Use both the whites and the yolks. Beat them with the whisk for about two minutes. Stop when you reach a uniform pale yellow color and a light, fluffy texture.
Add a little at a time over about one minute as you whisk continuously. When the sugar is distributed evenly, you can proceed.
4
Whisk in the Nutella. Use a spatula as needed to get all of the Nutella out of the measuring cup. Continue whisking until the spread is blended evenly with the egg mixture.
- If Nutella gets stuck to the whisk, use a fork or spatula to pull it off.
5
Add cream and milk. Add each of these a little at a time, whisking as you go. Stir to combine evenly.
- After this, put your mixture in the fridge while you proceed through the next step. You want your ingredients as cold as possible when you make your ice cream.
6
Assemble the ice cream maker. For most models, this just means taking the bowl out of the freezer and putting it in the machine. You may also need to attach the stirring paddle to the machine or make other connections — consult the ice cream maker's directions for specifics.^{[4]
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- You shouldn't waste time here — you want to finish before the bowl starts to warm up. A wasted minute or two won't hurt you, but you'll want to move on as quickly as possible.
7
Run the ice cream maker with the liquid mixture inside. Add your chilled ingredients to the mixing bowl, shut the lid (if your machine has one), and turn the machine on. The mixing paddle will begin to turn, churning the liquid ingredients.
- Now, let the machine run for 20-30 minutes without interrupting.
After 20-30 minutes, check on your ice cream. By this point, it should have gained a semi-solid consistency. If you want soft serve-style ice cream, you can serve it as soon as the ingredients reach a smooth, soft texture. Turn off the machine and spoon into cones or bowls and enjoy.
9
Transfer to freezer for a firmer texture. If you want a more traditional ice cream, transfer the soft serve to an airtight container and store it in the freezer until firm (usually about eight hours).^{[5]
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- If you've recently finished a carton of store-bought ice cream, you can just rinse and dry the container and use it to store your ice cream.
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Method 2

Method 2 of 3:

Without Using an Ice Cream Maker

Making ice cream without the help of an ice cream maker is a little trickier, but the good news is that you don't need to change the main recipe at all. Mix the eggs, sugar, Nutella, cream, and milk according to the directions in the section above. When you have a smooth mixture, transfer it to the fridge to chill while you ready your makeshift ice cream maker.
2
Fill the large bowl with ice and rock salt. You want to add about enough ice to fill the bowl halfway to the top. Chopped ice is best here — the smaller the pieces of ice are, the more evenly they will cool the ice cream. Add the rock salt and stir to combine.
- At this point, clear enough space in your freezer so that the large bowl can fit in it.
- The rock salt is important because it lowers the temperature of the water past its normal freezing point, making the bowl colder than it would be with just ice. It also makes the ice melt slightly slower, though you should still work quickly so you can get the ice cream as cold as possible.^{[6]
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Try to nestle the bowl into the ice so that it is almost buried up to the brim. This will get it as cold as possible.
4
Mix the liquid ingredients in the inner bowl. Carefully pour your ice cream mix from earlier into the smaller, inner bowl. Use a hand mixer set to medium-low to mix the ingredients at a steady pace or simply beat by hand with a whisk. Mix for 10 minutes without stopping.^{[7]
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- You can cover the inner bowl with a towel to prevent splashing while you mix.
- Take care that no ice or salt water make their way into the inner bowl — this can ruin the taste.
After 10 minutes of mixing, the ingredients probably still won't look like actual ice cream yet. This is OK. Carefully cover the inner bowl with a towel. Place the large bowl (with the small bowl still inside) in the freezer. Chill for 45 minutes.
After cooling, scrape the surface of the ice cream with a fork or spoon. It should be semi-solid but soft (like pudding).^{[8]
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The ice cream is ready to eat as soon as you think it has a solid-enough texture. If you want firm, traditional ice cream, just transfer the ice cream to an airtight container and let it cool in the fridge for 8 hours or so (as specified in the section above).

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Method 3

Method 3 of 3:

Serving Suggestions

1
Top with hazelnuts. Nuts are great for adding a crunchy texture to your favorite ice cream dishes. Hazelnuts are a natural choice for pairing with Nutella ice cream. Shelled and chopped hazelnuts are excellent sprinkled over a bowl of ice cream, but this isn't your only option. For instance, you can use a few whole hazelnuts as a tasteful garnish.
- While no ice cream dessert is going to be outright good for you, hazelnuts themselves have several health benefits like high fiber and folate content.
2
Serve with cookies. Crisp cookies make the perfect companion for rich, smooth ice cream. Crisp wafer cookies work well — flavors like chocolate and vanilla are natural choices. Other good ideas include:
- Biscotti
- Round "straw" cookies (Pirouettes, etc.)
- Chocolate sandwich cookies (Oreos, etc.)
- Nilla Wafers
3
Make an affogato by pouring espresso over the ice cream. The hazelnut flavor of Nutella pairs excellently with coffee, so this Italian espresso dessert is a special treat. To make an affogato, put a scoop or two of Nutella ice cream in a mug, then make a shot of hot espresso. Pour the espresso over the ice cream and eat immediately for a delicious mix of flavors and temperatures.
- For added presentation, you can also try topping the ice cream in the mug with whipped cream, chocolate sauce, and so on — it's up to you.
4
Build a sundae with your favorite ice creams and toppings. Nutella makes a good centerpiece ingredient in decadent ice cream sundaes. This is your chance to get creative — there are dozens of delicious toppings that can make good choices here. Just a few are below:
- Whipped cream
- Caramel
- Chocolate sauce
- Fruit
- Chopped nuts
- Mint leaves
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Is it safe to eat raw eggs or do you risk salmonella?

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Don't ever eat raw eggs. They are full of bacteria and can cause problems to your digestive and excretory system.

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Can I put any kind of sweet in it?

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Within reason, sure. You could try chocolate chips, strawberries, or even caramel sauce. Experiment and see what works best.

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Tips

Try not to fill your ice cream maker bowl more than about 1/2 way full. The liquid ingredients expand as they become solid, so adding too much can make your mixture overflow.^{[9]
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It is possible to make the ice cream recipe above without eggs. According to some sources, however, the texture and flavor aren't quite as good with this change.^{[10]
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If you're looking for a stronger and tastier Nutella flavor, feel free to add an extra quarter cup.

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