

Nutella…you either love it or you think it is the devil.
I think both. It is the devil BECAUSE I love it so. That said, it has to be an occasional treat, and not an everyday indulgence, due to the fat-sugar bomb.
I discovered Nutella a decade ago when I went to Amsterdam. It appeared at the breakfast table with toast every morning (along with stacks of bacon), and I immediately decided those were my kind of people. What? A chocolate spread on your toast for breakfast? I’m moving in!
This Nutella Ice Cream is for when you want to use Nutella to gussy up dessert. This makes a sophisticated, light brown, milk chocolately ice cream with a fabulous consistency and a clean, pure taste. With only five ingredients (plus a pinch of salt), it also is fast to prepare.
Just don’t eat it for breakfast. Or maybe keep that to yourself if you do.
Recipe: Nutella Ice Cream
Summary: A perfect creamy consistency without eggs or cooking, this Nutella Ice Cream is an eyes-closed, luxurious treat!
Ingredients
- ¾ cup organic 1% milk (or use whatever milk you have)
- 1/2 cup organic heavy whipping cream
- ¼ cup granulated sugar
- 5 tablespoons Nutella
- Pinch kosher salt
- ½ teaspoon vanilla extract
Instructions
- Put all ingredients in a blender and blend on low speed just until combined. This will take 15 or so seconds. Pour into container for electric ice cream maker and process until frozen, following manufacturer’s instructions for your machine. You may chill the mixture before processing if you like, but it is not necessary.
- Eat immediately (it will be a soft-serve consistency, or scoop into a container and freeze for several hours to harden it further.
- Makes 1 pint.
Source: Inspiration from Chocolate Moosey, who got her inspiration from The Perfect Scoop.
Preparation time: 5 minutes
Freezing time in electric ice cream maker: 30 minutes
Diet type: Vegetarian
Number of servings (yield): 6-8
Culinary tradition: Italian
My rating
This week, our talented #SundaySupper group is contributing recipes featuring dishes in 5 ingredients or less, for those days when you don’t feel like making a complex recipe, or maybe you’re on a budget, or maybe you really only have five ingredients left!
Breakfast, Starters, Butters and Jams:
- Pa Jun or Korean Scallion Pancakes – Kimchi Mom
- Homemade Instant Oatmeal – Home Cooking Memories
- GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
- Caprese Bites – My Catholic Kitchen
- So Simple Pizza Puffs – Hip Foodie Mom
- Toast Topper #11: Allspice Peach Butter – What Smells So Good?
- Strawberry Balsamic Jam – The Messy Baker Blog
- Broccoli and Feta Frittata – Kwistin’s Favorites
Main Dishes:
- Fresh Basil and Tomato Pasta – I Run For Wine
- Gulasch – Galactosemia in PDX
- Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
- Appley Kielbasa – The Meltaways
- Shrimp Stuffed Potatoes – Juanita’s Cocina
- Hawaiian Chicken Sandwiches – Supper for a Steal
- Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
- Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
- Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
- Crockpot Chicken Tacos – The Hand That Rocks The Ladle
- Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
- Peanut Butter Noodles – In the Kitchen with Audrey
- Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
- Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
- Herbed Butter Pork Chops – Brie’s Bites
- Creamy Ham Linguine – The Daily Dish Recipes
- Pesto, Tomato & Feta Pizza – Momma’s Meals
- Quick Black Bean Burritos – Diabetic Foodie
- Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
- Stuffed Shells – Cravings of a Lunatic
- Potato Kugel – From Fast Food to Fresh Food
- Garlic Butter Fried Rice – My Trials in the Kitchen
- Goat Cheese Alfredo – Family Foodie
- Roasted Moroccan Rack of Lamb – Maroc Mama
- Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
- Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
- Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
- Grilled Polenta Cakes – Lovely Pantry
Desserts:
- Nutella Ice Cream – Shockingly Delicious
- Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
- Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
- Honey Macaroons – Pippis In the Kitchen Again
- Strawberry Frozen Yogurt – Damn Delicious
- Homemade Caramel Sauce – Chocolate Moosey
- Easy Chocolate Chilli Fudge – Soni’s Food for Thought
- White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
- Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
- Chocolate-Caramel Ice Cream – Basic N Delicious
- Pumpkin and Chocolate Swirl Cheesecake – Baker Street
- Peanut Butter Cup Popcorn – Mom’s Test Kitchen
Beverages:
- Five Most Food Friendly Wines – ENOFYLZ Wine Blog
Just put this into the ice cream machine after the blender can’t wait to taste it!!!
Felicia,
GREAT! Can’t wait to hear what you think!
This recipe looks great and I love how it tied you to your memories in college.
[…] A sophisticated, light brown, milk chocolately ice cream with a fabulous consistency and a clean, pure taste. From Shockingly delicious. […]
What a luvly recipe, made this the other day and it was amazing. It was so easy to make and i love it!
Billy,
Thanks! I had forgotten about this one, but it is ice cream weather here already! Must make again!
[…] Nutella Ice Cream – Shockingly Delicious […]
This was delicious! I just made two batches!
Tara,
So glad you liked it! Thanks for letting me know.
[...] just like strawberry cheesecake! Definitely adding them to my go-to list (I’m eyeing this Nutella ice cream to try [...]
[...] Nutella Ice Cream – Shockingly Delicious [...]
I loved this! I made a dairy free version and it was DELICIOUS! I wound up making my own version of Nutella (no refined sugars or oils) so I have to thank you so much for the inspiration — I will be making again and again!
Nora,
Thank you! Smart of you to adapt to dairy-free!
[...] Hazelnut aka ”Healthier Nutella” Ice Cream (inspired by Shockingly Delicious) Dairy-free, Gluten-free, Vegan, Grain-free, Refined [...]
[...] & Toasted Marshmallow Ice Cream barely adapted from Shockingly Delicious, inspired by How Sweet It [...]
[...] Nutella Ice Cream – Shockingly Delicious [...]
just made this nutella icecream as my son was wishing for chocolate icecream. i did want to spend too long making it so this recipe was exactly what I needed. It was ready in 10 minutes in the icecream maker. it was quick and very chocolaty and delicious.
i would add a little less sugar next time but my son did not mind.
Thanks!!
My little one will go crazy for this -he’s a nutella-a-holic.
hi, may i knoh how much ml have the cup you used to measure ingredients here? thanks
Miska,
It is a 1-cup measure (or 3/4 cup, or 1/4 cup, etc.). You can find a conversion chart here: http://www.jsward.com/cooking/conversion.shtml
If you don’t have a ice cream maker, Is there a way to still make this?
MIssy,
I think you could whirl it all in a blender, pour it into ice cube trays and freeze, and once frozen, whirl it in a food processor to fluff it up and create soft serve ice cream. I believe that would work just fine.
Love this! I LOVE Nutella and can’t get enough of it. . I really think it should be used in everything!
I happen to adore Nutella and tend to incorporate any chance I get. Love the stuff. This ice cream looks fantastic. Yum!
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