Nutella Ice Cream

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Nutella Ice Cream combines Nutella spread with a creamy sweet cream base. The combination of heavy whipping cream and whole milk make this homemade ice cream recipe extra silky and delicious!

Try some Raspberry Nutella Smoothies for more delicious Nutella recipes.

Overhead view of a bowl of nutella ice cream with a Ferrero Rocher candy on top.

Homemade Nutella Ice Cream

Hey Nutella lovers! Get your electric ice cream maker out and let’s make the BEST homemade ice cream. This spread is simply dangerous to have sitting in our pantry, so let’s use it in a scrumptious way that you’ll make again and again. The whole family will love this one, trust me.

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Why This Recipe Works:

  1. SIMPLE RECIPE – We start with a sweet cream base and add in Nutella. Very similar to my creamy peanut butter recipe. Unlike our chocolate ice cream recipe that uses unsweetened cocoa powder, this Nutella ice cream recipe is far easier to mix together.
  2. EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
  3. THE PERFECT SCOOP – This soft and creamy ice cream is super easy to scoop thanks to a fairly hight fat ratio. Make it for special occasions and enjoy!

Try a scoop of this over a Heart Shaped Chocolate Cake!

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? Try the following ice cream recipes too. They all use a KitchenAid Attachment or a Cuisinart can be used in it’s place.

Or head to a round-up post of ALL my KitchenAid Ice Cream Recipes!

Side view of a hand holding an ice cream cone with nutella ice cream.

Ingredient Notes:

Simple ingredients for an amazing recipe!

  • Dairy – An equal ratio of whole milk to heavy cream. 
  • Eggs – We’re using four egg yolks for this ice cream.
  • Sugar – Some granulated sugar is included for sweetness.
  • Nutella – You’ll need one cup of Nutella spread.
  • Vanilla – Some vanilla extract adds incredible flavor, as usual. We love the Watkin’s brand.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

A jar of Nutella spread on a dark background.
Ingredients for the Nutella ice cream recipe.

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

Step 2
Add Nutella. While the tempered egg mixture is still hot, add the Nutella spread to the pan and whisk until soft and fully combined.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Side view of a large bowl of the Nutella ice cream mixture.

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Nutella ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

A churner filled with nutella ice cream.

Step 6
Freeze. Pour Nutella ice cream into a freezer-safe container. Place airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

A large tub of nutella ice cream with an ice cream scoop.

Step 7
Serve. Serve the ice cream with some Ferrero Rocher chocolates or chopped hazelnuts.

Recipe FAQs:

What is Nutella?

Nutella is a sweetened chocolate hazelnut spread. It was manufactured by the Ferrero, an Italian company, and first entered the market in 1964.

What are Ferrero Rochers chocolates? 

Ferrero Rocher chocolates consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts.

A large tub of nutella ice cream with a scoop being rolled up.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
Side view of a bowl of nutella ice cream with a spoon.

xoxo ~Sue

Nutella Ice Cream

Nutella Ice Cream combines Nutella spread with a creamy sweet cream base. The combination of heavy whipping cream and whole milk make this homemade ice cream recipe extra silky and delicious!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
churn time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 550kcal
Author: Sue Ringsdorf

Ingredients

  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup nutella
  • 2 Tablespoons vanilla extract
  • a pinch of salt

Instructions

  • Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 
    When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.
  • Add Nutella. While the tempered egg mixture is still hot, add the Nutella spread to the pan and whisk until soft and fully combined.
  • Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the remaining sugar, the heavy cream, and vanilla extract (plus salt). Whisk well.
  • Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
  • Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Nutella ice cream until it becomes thick and creamy.
    You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
  • Freeze. Pour Nutella ice cream into a freezer-safe container. Place airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
  • Serve. Serve the ice cream with some Ferrero Rocher chocolates or chopped hazelnuts.

Notes

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

 

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Calories: 550kcal | Carbohydrates: 47g | Protein: 7g | Fat: 37g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 59mg | Potassium: 315mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1097IU | Vitamin C: 0.4mg | Calcium: 166mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. Amber Knappe says:

    wow!! so creamy, delicious and indulgent 😋 I changed up the recipe a bit by only using 1/4cups of sugar and added 50g of nutella. It tasted AMAZING! I will definetly make this again considering how much my friends loved it :))

    1. Suebee Homemaker says:

      Thanks so much for your feedback, Amber!

  2. Everyone loves homemade ice cream, but many do not realize how easy it is to make! Love it!

  3. Everyone loves homemade ice cream! But, they do not realize how easy it is to make. Awesome recipe!

5 from 5 votes (2 ratings without comment)

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