Kids and adults alike will go crazy for this dreamy, creamy, Nutella Ice Cream. This easy homemade ice cream is a deliciously chocolatey treat that’s so easy to make no ice cream maker needed!
Loaded with delicious Nutella and topped with crumbled Ferrero Rocher candies, this no churn Nutella Ice Cream is a chocolate lover’s dream. Easy to make, egg free and no cook – perfect for summer!
If you’re after other delicious desserts, why not also try my Almond Joy Ice Cream or my Funfetti Cookie Sandwiches!
Why you’ll love this Nutella Ice Cream
- Loaded with chocolate flavors. This Nutella Ice Cream makes a delicious, light, milk chocolatey ice cream with a wonderfully smooth consistency.
- A crunchy candy topping. This homemade ice cream is topped with Ferrero Rocher candies, a delightful mix of hazelnuts, wafer and chocolate.
- An easy ice cream recipe. This is such a simple and flavorful, no churn ice cream! No ice cream maker needed and only 5 ingredients.
Ingredients you’ll need
- Sweetened Condensed Milk
- Nutella Spread
- Heavy Whipping Cream
- Ferrero Rocher Candies
- Salt
How to make this Nutella Ice Cream
- Prep the pan. Place a loaf pan in the freezer.
- Make the ice cream mix. In a large bowl, combine the sweetened condensed milk, Nutella, and salt. Whisk until well combined and smooth. In another bowl, whisk the heavy whipping cream until it forms stiff peaks. Do not over whip. Then fold the whipped cream mix into the Nutella Mix.
- Add the Ferrero Rocher. Chop up the candy and fold into the ice cream mix.
- Freeze. Pour the mixture into the cold pan and cover with foil wrap or a clear wrap. Place in the freezer and allow it to chill for about 5 hours.
- Serve and enjoy!
Recipe notes and tips
- Line your pan with parchment paper for easy clean up.
- Make sure to chop up your Ferrero Rocher into nice and small pieces, larger pieces can become rock hard and harder to eat.
- I don’t recommend substituting lower fat or lower sugar alternatives otherwise your ice cream won’t turn out right.
- If you want to try adding some extract – like vanilla or mint – make sure to only add a bit. Vanilla extract is somewhat forgiving, but extracts like mint can overpower the other flavors, if too much is added.
- Using a wider, shallower container makes the mixture to freeze faster.
FAQ’S
What is Nutella?
Nutella is a chocolate hazelnut spread, made from ground hazelnuts and cocoa. Understandably it tastes like hazelnuts and chocolate. Nutella is smooth, rich, creamy and delicious – perfect for ice cream!
Do I need an Ice Cream Maker to Nutella Ice Cream?
No! This is a no churn ice cream recipe, which essentially means no need for an ice cream maker. The base ingredients are simply condensed milk and heavy whipping cream, mixed together then frozen.
For this recipe I’ve added in Nutella and topped it with candies. It’s a super easy ice cream recipe that’ll bring a smile to everyone’s face!
How do I store this Nutella Ice Cream?
Storing ice cream correctly is important as because if you don’t freeze it properly, your ice cream will have ice crystals forming on the outside and it may become freeze burnt.
The simplest way to store correctly is in your loaf pan, wrapped tightly in plastic wrap. If you have any freezer safe containers with lids, they’ll work too.
Other delicious desserts
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Nutella Ice Cream
Ingredients
- 14 oz sweetened condensed milk
- 1/2 cup nutella spread
- 2 cups heavy whipping cream 35% plus fat content
- 12 pieces Ferrero Rocher Candies unwrapped
- pinch of salt
Instructions
- Place a loaf pan in the freezer. Line with parchment paper for easy clean up if you prefer
- In a large bowl, combine the sweetened condensed milk, Nutella, and salt. Whisk until well combined and smooth.
- In a medium bowl or in a stand mixer bowl, whisk the heavy whipping cream until it forms stiff peaks. Do not over whip.
- Roughly chop the Ferrero Rocher chocolates.
- Fold the whipped cream into the condensed milk mixture until no longer streaky, then toss in the chopped Ferrero Rocher and fold again.
- Pour the mixture into the cold pan and cover with foil wrap or a clear wrap. Place in the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.
- Serve and enjoy when it’s ready!
Notes
- Line your pan with parchment paper for easy clean up.
- Make sure to chop up your Ferrero Rocher into nice and small pieces, larger pieces can become rock hard and harder to eat.
- I don’t recommend substituting lower fat or lower sugar alternatives otherwise your ice cream won’t turn out right.
- If you want to try adding some extract – like vanilla or mint – make sure to only add a bit. Vanilla extract is somewhat forgiving, but extracts like mint can overpower the other flavors, if too much is added.
- Using a wider, shallower container makes the mixture to freeze faster.
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