Nutella Ice Cream

by Dorothy Reinhold on September 30, 2012

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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 chocolatey 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

Nutella Ice CreamSummary: A perfect creamy consistency without eggs or cooking, this Nutella Ice Cream is an eyes-closed, luxurious treat!


  • 3/4 cup organic 1% milk (or use whatever milk you have)
  • 1/2 cup organic heavy whipping cream
  • 1/4 cup granulated sugar
  • 5 tablespoons Nutella
  • Pinch kosher salt
  • 1/2 teaspoon vanilla extract


  1. 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.
  2. Eat immediately (it will be a soft-serve consistency), or scoop into a container and freeze for several hours to harden it further.
  3. Makes 1 pint.
Nutella Ice CreamNote:
Lazy: Want to try it the lazy way? Add all the ingredients to your ice cream maker (skip the blender step). You might have to stir it a couple of times while it churns, to distribute the blobs of Nutella, but you’ll emerge with a chocolate-speckled version that is interesting and kind of like chocolate chip ice cream. My husband actually prefers it this way rather than the smoother version.
More creamy: Want an even more luxurious version? Switch the cream amount for the milk amount. So, use 3/4 cup cream and 1/2 cup milk. It works! It will be twice as creamy and rich, with the Nutella flavor every bit as good. Suit yourself.

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 5 stars:  ★★★★★

Nutella Ice Cream

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{ 8 comments… read them below or add one }

twitter_familyfoodie September 30, 2012 at 9:43 am

My oh My! Absolutely gorgeous.


Paula @ Vintage Kitchen September 30, 2012 at 9:08 am

Yes, it is evil because it´s so easy to love! This ice cream is just perfect for this coming summer. Can´t wait to try it!


Amy Kim (@kimchi_mom) September 30, 2012 at 8:49 am

LOVE it. And yes, Nutella, is the devil! 🙂


Soni September 30, 2012 at 8:02 am

You had me at Nutella!!Looks so yummy 🙂


Jen @JuanitasCocina September 30, 2012 at 7:12 am

My son walked by as I was viewing this recipe. He’d like some please.


Dorothy September 30, 2012 at 8:34 am

That does it. I’m putting the ingredients in the ice cream maker right now.


Martin D. Redmond September 30, 2012 at 6:14 am

This sounds great! I discovered Nutella when I had in crepes in Paris years ago. If only I had an ice cream machine…then again maybe its a good thing I don’t;-)


baker street September 30, 2012 at 6:01 am

Oh I am so making this next weekend. Nutella is a devil but I still do love it. lol.


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