Nutella Ice Cream

5 from 6 votes

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!

Course Dessert

Cuisine American

Keyword homemade ice cream, KitchenAid Ice Cream recipes, nutella ice cream

Prep Time 20

churn time 25

Total Time 45

Servings 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:

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!
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.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
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