This Easy No-Churn Nutella Ice Cream is rich, creamy, and packed with swirls of Nutella in every bite. Made with just 4 ingredients and no ice cream maker required.
Easy No-Churn Nutella Ice Cream
This No-Churn Nutella Ice Cream is creamy, chocolatey, and full of that delicious hazelnut flavor we all love. The best part? You only need 4 simple ingredients and absolutely no ice cream maker.
Every scoop has a smooth, homemade ice cream base with beautiful Nutella swirls running through it. It is the perfect frozen dessert for summer, birthdays, BBQs, or any day that needs a little chocolate-hazelnut magic.
Why You’ll Love This Recipe
- No ice cream maker needed
- Only 4 ingredients
- Rich and creamy texture
- Loaded with Nutella flavor
- Perfect make-ahead dessert
- Great for summer parties
No churn ice cream is one of the easiest desserts to make at home. There is no custard, no cooking, no eggs, and no special equipment. Just mix, swirl, freeze, and scoop.
Ingredients You’ll Need
This easy homemade ice cream comes together with just a few simple ingredients:
- Heavy cream
- Sweetened condensed milk
- Nutella
- Vanilla extract
The sweetened condensed milk gives the ice cream its creamy texture, while the Nutella adds chocolate, hazelnut flavor, and beautiful swirls throughout.
Tips For The Creamiest No-Churn Ice Cream
- Whip the heavy cream until stiff peaks form.
- Fold gently so the mixture stays light and airy.
- Warm the Nutella slightly if it is too thick to swirl.
- Freeze for at least 6 hours before serving.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
For extra Nutella swirls, reserve a few tablespoons and fold them into the mixture right before freezing.
Easy Variations
- Add chopped hazelnuts for crunch.
- Mix in chocolate chips.
- Add crushed Oreos.
- Drizzle extra Nutella on top before freezing.
- Serve in cones, bowls, or ice cream sandwiches.
If you love Nutella, this recipe is a dream. It is rich enough to satisfy a chocolate craving but still light and creamy enough to enjoy all summer long.
Storage Tips
Store this No Churn Nutella Ice Cream in a freezer-safe container with a tight lid. For best texture, press plastic wrap directly over the surface before adding the lid.
Homemade no-churn ice cream is best enjoyed within 2 weeks.
I hope you can make this delicious No-Churn Nutella Ice Cream at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Easy No Churn Nutella Ice Cream
Ingredients
- 2 Cups Heavy Cream
- 1/4 Cup Hazelnut Coffee Creamer liquid
- 3/4 Cups Nutella
- 14 oz Condensed Milk
Instructions
- In a mixer, whip the heavy cream until soft peaks form
- While the mixer is on low speed, add the Condensed Milk
- Add the hazelnut coffee creamer
- Add 1/2 Cup of Nutella
- Remove the ice cream base from the mixer
- With a spatula, swirl in the remaining 1/4 cup of Nutella (add more if you'd like)
- Pour the mixture a loaf pan. Cover with plastic wrapping paper
- Place in the freezer for a minimum of 4-5 hours or until set
- Enjoy!
Notes
- Freeze for at least 6 hours before serving.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- For extra Nutella swirls, reserve a few tablespoons and fold them in just before freezing.
- Store tightly covered in the freezer for up to 2 weeks.
Nutrition
Frequently Asked Questions
Can I make Nutella ice cream without an ice cream maker?
Yes. This no-churn Nutella ice cream requires no ice cream maker or special equipment.
How long does no-churn ice cream take to freeze?
Freeze for at least 6 hours, or overnight, for the best texture.
How do I store homemade Nutella ice cream?
Store it tightly covered in the freezer for up to 2 weeks.
Why is my no-churn ice cream icy?
Ice crystals can form if the ice cream is not covered well. Store it tightly sealed and press plastic wrap directly over the surface.
You May Also Like These No-Churn Ice Cream Recipes
2 Ingredient Dulce de Leche Ice Cream
Chocolate Hazelnut Ice Cream (Gianduja)
Chestnut Ice Cream
This looks amazing. You seriously had me at nutella. 🙂
Thank you Emilie!
Wow, this looks so good! Definitely going to have to try it. Thanks!
Thank you Raquel, let me know how it comes out!
Hi Tiffany,
I need some tips. I made the ice-cream, but I have a feeling it is not the way it’s supposed to be (I feel like the texture is kind of buttery). So I used a stand mixer and I used the wire whip and the cream started turning into butter a little( I think and that is why is the buttery texture), not sure if it’s because I whipped too long or may be I had to use the flat beater or cool the bowl in the fridge(I’ve seen this suggestion in recipes before)?It’s funny that I have whipped heavy cream before with a hand mixer and it turned just fine so I am a little confused as to why that happened? Any tips or suggestions what I should to next time?
P.S. The hazelnut flavor is still there and pretty good.
Thank you,
Stanislava
Hi Stanislava! Thanks for writing. Yes, you definitely overwhipped the cream! Next time, when you are whipping the cream and see that is thick and stands up on its own, that’s when you should be adding the condensed milk. I am glad you liked the flavor at least.
Have a great Sunday!
hey there. Love the recipe. I’m a huge fan of nutella. I just wanted to know that where i live we don’t have the liquid coffee creamer available. Can there be a substitute?
Please do reply on the email.
Take care
Hello Fareeha!
Thanks for the question. If you don’t have the creamer, you can use Hazelnut extract (available in stores and Amazon), hazelnut liquor or simply omit it. The recipe will turn out delicious!