Desserts
This chocolate Nutella ice cream recipe delivers the perfect balance of rich cocoa and hazelnut flavors in every creamy bite, with swirls of Nutella that make it taste like a decadent gelato.
The secret lies in blending heavy cream, Nutella, and chocolate to create a velvety base that churns into silky perfection. I’ve tested countless variations, and this method guarantees a texture that’s impossibly smooth yet sturdy enough to scoop without melting instantly.
The process is simpler than you’d expect—just combine the ingredients, churn for about 20 minutes, and freeze for 4-6 hours. No ice cream maker? No problem. A hand-cranked churn or even a blender works, though the texture will be slightly icier.
The key is using high-quality Nutella and dark chocolate for depth, while the cream ensures a luxurious mouthfeel that rivals store-bought gelato.
When you’re ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly, then scoop into bowls. Top with crushed hazelnuts, chocolate shavings, or a drizzle of melted Nutella for extra indulgence.
The contrast of the cold, creamy ice cream with the warm, crunchy toppings is pure comfort in dessert form.
This recipe is foolproof for beginners but impressive enough for gatherings—whether you’re treating yourself or sharing with a crowd. The hazelnut richness shines through, making it a standout dessert that feels like a little taste of Italy. Let’s get churning!
Ingredients for chocolate nutella ice cream
Nine ingredients transform into velvety Nutella ice cream with rich swirls and gelato-like texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Nutella 🍫 | 1 ½ cups | High-quality, no artificial flavors |
| Dark Chocolate Chips 🍫 | ½ cup | 70% cocoa or higher |
| Granulated Sugar 🍚 | ¼ cup | Fine grain preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Crushed Hazelnuts 🥜 | ¼ cup | For topping, toasted |
| Chocolate Shavings 🍫 | ¼ cup | Dark chocolate preferred |
| Melted Nutella 🍫 | ¼ cup | For drizzling, warmed |
The heavy whipping cream is non-negotiable—full-fat ensures that luxurious mouthfeel. Store-brand works fine, but Whole Foods or Trader Joe’s carry premium options if you want extra richness. Nutella quality varies wildly: Ferrero’s original is the gold standard, but Nocciolata from Italy is even better if you can find it. The dark chocolate chips should be 70% cocoa or higher—avoid the pre-sweetened kind. For the crushed hazelnuts, toast them first to bring out their nutty aroma. Store Nutella in the pantry, but once opened, keep it sealed in the fridge to prevent separation.
No Nutella? Substitute with equal parts chocolate hazelnut spread—just ensure it’s high-quality. Running out of dark chocolate chips? Use chopped dark chocolate bars instead. The vanilla extract can be swapped for vanilla bean paste if you want extra depth. For the topping, crushed pretzels or sea salt flakes add a fun twist. If you’re making this ahead, prep the toppings separately—they’ll keep fresh longer. The melted Nutella for drizzling? Warm it gently in the microwave for 20 seconds—just enough to make it pourable, not runny.
This ice cream freezes best in an airtight container for up to 2 months. To soften for scooping, let it sit at room temperature for 5-10 minutes. For a firmer texture, freeze for an extra hour. The toppings—crushed hazelnuts, chocolate shavings, and melted Nutella—should be added just before serving to keep them crisp and fresh. If you’re prepping for a crowd, double the recipe and use a larger container. The ice cream churns best when the mixture is chilled for 1 hour before freezing—this prevents ice crystals.
Why You'll Love This Recipe
- Here’s what sold me: a jar of Nutella and a bag of chocolate chips stretch this recipe far beyond a single serving. Leftovers? Freeze them in portions for grab-and-go treats, or blend them into milkshakes later. Costs pennies but tastes like a splurge.
- No-Fuss Magic: I swear, this comes together with zero fuss—just whip the cream, fold in Nutella, and let the freezer do the work. No churning, no special tools, just smooth, dreamy ice cream that tastes like a dessert shop’s secret.
- Rich Without Guilt: That first spoonful? Chef’s kiss. The Nutella’s caramelized hazelnut and cocoa play perfectly with the dark chocolate chips, while the vanilla extract ties it all into something so indulgent you’ll forget it’s just whipped cream and sugar. Honestly, my kids don’t even notice it’s "healthy-ish."
- Date Night Ready: Make a batch on Sunday, and you’ve got instant dessert for movie nights, impromptu sleepovers, or when your partner just needs a little sweetness. The texture stays creamy for days—no one will guess it’s not from a fancy shop.
Step-by-step instructions for chocolate Nutella ice cream recipe
Here's how to craft velvety Nutella ice cream with rich swirls and perfect texture every time.
Prepare the Ice Cream Base
In a large mixing bowl, combine the 2 cups heavy whipping cream, 0.25 cup granulated sugar, 1 tablespoon vanilla extract, and 0.25 teaspoon salt. Whisk gently until the sugar dissolves completely and the mixture is smooth. This step ensures all ingredients are fully incorporated before freezing, which prevents graininess in the final product.
Place the bowl in the refrigerator and chill for at least 1 hour. The cold temperature helps stabilize the cream, making it easier to whip later. I like to use a fine-mesh strainer over the bowl during chilling to catch any potential condensation that might dilute the mixture.
Create the Nutella Swirl Mixture
In a separate microwave-safe bowl, melt the 1.5 cups Nutella and 0.5 cup dark chocolate chips together. Microwave in 20-second bursts, stirring between each interval until completely smooth. This creates a rich, molten chocolate-hazelnut mixture that will swirl beautifully through the ice cream.
Remove the bowl from the microwave and stir in the 0.25 cup melted Nutella until fully combined. Let this mixture cool slightly but not completely—it should be warm enough to maintain its fluidity when mixed with the chilled cream base. This warm-to-cool temperature contrast is key for achieving those signature marbled swirls.
Whip the Cream and Combine
Using a stand mixer fitted with the whisk attachment, whip the chilled cream mixture on medium-high speed for 3-4 minutes until soft peaks form. You want the cream to thicken but not become stiff—it should hold its shape when the whisk is lifted. This texture ensures a smooth ice cream base that won't be icy or grainy.
With the mixer running on low speed, gradually pour about one-third of the Nutella-chocolate mixture into the whipped cream. Mix just until combined, then add the remaining mixture in the same manner. This gradual incorporation prevents the Nutella from breaking up and maintains those beautiful swirls throughout the ice cream.
Freeze with Proper Technique
Pour the mixture into a loaf pan or 9x5-inch metal baking dish (these conduct cold better than plastic). Cover the surface with plastic wrap pressed directly onto the ice cream to prevent ice crystals from forming. Place in the freezer for 4 hours, or until completely firm.
After the initial freezing, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes. Then, use a fork to gently break up the surface and redistribute any concentrated Nutella pockets. Return to the freezer for an additional 2-3 hours before serving. This process creates a creamy texture with those signature Nutella swirls throughout.
Finish and Serve
When ready to serve, scoop the ice cream into bowls. Immediately garnish with 0.25 cup crushed hazelnuts and 0.25 cup chocolate shavings for added texture and visual appeal. The contrast between the smooth ice cream and the crunchy toppings makes each bite exciting.
Serve immediately while still slightly soft for the best texture. If the ice cream becomes too firm, let it sit at room temperature for 2-3 minutes before scooping. The rich Nutella flavor and velvety texture will rival any gelato you've ever tasted.
Pro Tips For Making Chocolate Nutella Ice Cream
- Chill the Cream First: Stick your heavy whipping cream in the fridge for at least 2 hours before whipping—cold cream whips faster and holds its shape better. I learned this the hard way when my first batch turned into buttery soup because the cream was too warm.
- Melt Nutella Gently: Warm the Nutella in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth—not boiling. Overheating turns it grainy, and you’ll regret scraping lumps out of your ice cream later.
- Skip the Pre-Mix Freeze: Don’t freeze the mixture until it’s fully combined—whisk in the Nutella and chocolate chips last, then churn immediately. Freezing early means uneven texture, and you’ll end up with icy pockets of unmixed goo.
- Use Real Vanilla: Swap imitation vanilla extract for pure vanilla bean paste or seeds—it adds depth that artificial extract can’t. I was skeptical until I tried it; the flavor jumps from "basic" to "restaurant-quality" in seconds.
Regional styles of this dish
Italian Gelato Twist
In Italy, Nutella-inspired desserts often incorporate mascarpone cheese for extra creaminess. Replace ½ cup of the heavy cream with ½ cup mascarpone and fold it into the whipped cream base after mixing in the Nutella.
This creates a denser, gelato-like texture that’s closer to what you’d find in Italian gelaterias. 🍦
For an authentic touch, add 1 teaspoon espresso powder to the cream base—this enhances the hazelnut flavor and mimics the depth of traditional Italian gelato. Serve with a sprinkle of crushed amaretti cookies on top for a true Roman-style dessert experience.
French Crème Brûlée Fusion
Transform this into a Nutella crème brûlée by mixing 1 cup heavy cream, 2 egg yolks, ¼ cup sugar, and ½ cup Nutella into a custard base.
Bake in ramekins at 325°F for 30 minutes, chill, then torch the sugar topping. The contrast of creamy Nutella custard with caramelized sugar is divine. 🔥
For a hybrid dessert, blend half the ice cream recipe with the crème brûlée custard, then freeze in a loaf pan. Top with toasted hazelnuts and a drizzle of melted Nutella before serving. This fusion dessert is perfect for special occasions.
American Cookie Dough Swirl
Add a playful twist by swirling in ¼ cup cookie dough chunks into the ice cream base before freezing. Use store-bought dough or make your own with 1 cup flour, ½ cup brown sugar, ½ cup Nutella, and 1 egg.
This creates pockets of gooey cookie dough throughout the creamy ice cream. 🍪
For extra indulgence, fold in ½ cup mini chocolate chips into the cookie dough before mixing. The combination of Nutella, cookie dough, and chocolate chips makes this a crowd-pleaser, especially for kids or cookie lovers.
Mexican Spiced Chocolate Twist
Infuse the cream base with ½ teaspoon cinnamon and ¼ teaspoon cayenne pepper for a warm, slightly spicy kick. Replace half the Nutella with Mexican chocolate (like Abuelita) to deepen the flavor profile. Top with crushed chili-infused chocolate or a sprinkle of tajín seasoning for a bold, unexpected twist. 🌶️
This variation pairs beautifully with a side of churros or a sprinkle of crushed pecans for added crunch. The spices balance the sweetness, making it a unique dessert that stands out from traditional Nutella ice cream.
Vegan Nutella Alternative
For a vegan version, use full-fat coconut cream instead of heavy cream and swap Nutella for a vegan hazelnut spread like Nocciolata Vegan or homemade spread made with cashews, cocoa powder, and hazelnut butter. Melt the vegan spread with dark chocolate chips for the swirl mixture. 🌱
To achieve a creamy texture, add 1 tablespoon cornstarch to the coconut cream base. Churn the mixture for an extra 5 minutes to ensure smoothness. This vegan version is just as rich and satisfying as the original.
Nutrition facts
Frequently asked questions
Why does my Nutella ice cream turn grainy after freezing?
Graininess usually happens when the cream base isn't properly whipped or if the mixture freezes too quickly. Always chill the cream base for 1 hour before churning, and use an ice cream maker for 20 minutes to ensure smoothness. If using a blender, add 1 tablespoon cornstarch to prevent ice crystals.
Can I make this without an ice cream maker?
Use a blender or hand-crank churn instead. Whip the cream base until stiff peaks form, then fold in the Nutella mixture. Freeze in a shallow container, stirring every 30 minutes for 3-4 hours to break up ice crystals. The texture will be slightly icier but still delicious.
How do I store Nutella ice cream for maximum freshness?
Store in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn. It keeps best for 2 months at 0°F or below. For serving, let it sit at room temperature for 5-10 minutes to soften slightly. Avoid refreezing once thawed.
What’s the best way to enhance the Nutella flavor?
Use high-quality Nutella (Ferrero’s original or Italian Nocciolata) and add 1 teaspoon instant espresso powder to the cream base for depth. For extra richness, fold in ¼ cup toasted hazelnuts or drizzle with melted Nutella before serving. The contrast of warm toppings with cold ice cream elevates the flavor.
Can I add alcohol to this recipe?
Yes! Stir in 1-2 tablespoons dark rum, hazelnut liqueur, or coffee liqueur with the vanilla extract. For a boozy twist, add ½ cup Bailey’s Irish Cream to the Nutella swirl mixture. Just reduce the sugar slightly to balance the sweetness.