No-Churn Nutella Ice Cream (3 Ingredients)
This no-churn Nutella ice cream turns a jar of hazelnut spread into a rich, scoopable dessert with just three ingredients.
No machine, no stovetop, and a fudgy texture that stays soft right from the freezer.
Why This No-Churn Ice Cream Works
I love that this recipe skips the custard and the ice cream maker entirely. The sweetened condensed milk gives it a dense, velvety body without any extra steps.
The flavor is exactly what you want: deep chocolate-hazelnut, creamy and a little chewy at the edges. It holds its shape like gelato and melts slowly on the tongue.
Ingredients
- 1 can (14 oz) sweetened condensed milk: this is the base; no substitute works for the no-churn method
- 2 cups heavy cream, cold: cold cream whips up stiffer and traps more air for a lighter texture
- 1 cup Nutella: use the original spread for the richest chocolate-hazelnut taste
Variations / Substitutions
- Dairy-free: swap the heavy cream for full-fat coconut cream (chill the can overnight and scoop the solid part). The texture will be slightly denser.
- Mix-ins: fold in 1/2 cup chopped toasted hazelnuts or mini chocolate chips right before freezing.
- Extra salt: stir a pinch of flaky sea salt into the Nutella mixture if you love that sweet-salty contrast.
Soft and Chewy Nutella Chocolate Chip Cookies are next on our list if this ice cream is your kind of dessert.
How to Make No-Churn Nutella Ice Cream
Step 1: Whip the Cream
Pour the 2 cups cold heavy cream into a large mixing bowl. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape firmly when you lift the beaters, without sliding off the whisk.
Step 2: Swirl in the Nutella
In a separate bowl, whisk the 14 oz can of sweetened condensed milk and the 1 cup Nutella together until smooth and no streaks remain. Gently fold half of this mixture into the whipped cream with a spatula, cutting down through the center and lifting the sides. Add the rest and fold just until combined, leaving a few dark ribbons of Nutella if you like a swirled look.
Step 3: Scoop and Serve
Scrape the mixture into a loaf pan or freezer-safe container, smooth the top, and press a piece of parchment paper directly onto the surface. Cover and freeze until firm, at least 6 hours or overnight. Let it sit at room temperature for 5 minutes, then scoop into bowls or cones while the edges are just starting to soften.
A Few Notes Before You Start
- Chill your metal mixing bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment helps the cream whip faster and stay stable.
- Do not overwhip the cream. Stop as soon as it holds a stiff peak, or the ice cream can turn grainy.
- Run your ice cream scoop under hot water between scoops for clean, round balls that don’t stick.
Scale the batch up or down:
| Batch Size | Heavy Cream | Nutella | Sweetened Condensed Milk |
|---|---|---|---|
| Half | 1 cup | 1/2 cup | 7 oz (1/2 can) |
| Double | 4 cups | 2 cups | 2 cans (28 oz) |
Storing Leftovers
Keep the ice cream in an airtight container in the freezer for up to 2 weeks. Place a sheet of parchment right on the surface to seal out air and prevent ice crystals. Let it rest on the counter for 5 to 10 minutes before scooping.
Frequently Asked Questions
Can I make this without an electric mixer?
Yes, but you’ll need a sturdy whisk and a bit of arm work. The cream must reach stiff peaks, which takes roughly 6 to 8 minutes by hand.
My ice cream turned out icy. Why?
The cream likely wasn’t whipped to stiff peaks, or the Nutella mixture wasn’t folded gently enough and lost air. Be sure to whip until firm and fold with a light hand.
Can I use a different chocolate-hazelnut spread?
Any spread with a similar fat and sugar content works. A cheaper brand may make the ice cream a little softer or a bit less creamy, but the taste will still be good.
How do I add a swirl instead of mixing in the Nutella?
Warm the Nutella slightly so it’s pourable. After spreading the ice cream base in the container, drizzle the warm Nutella on top and run a knife through it in a zigzag pattern.
Nutella Ice Cream Recipe
Ingredients
Method
- Whip the cold heavy cream to stiff peaks with an electric mixer, about 3 to 4 minutes.
- Whisk the sweetened condensed milk and Nutella until smooth, then fold into the whipped cream in two additions, leaving a few ribbons of Nutella if desired.
- Transfer to a freezer-safe container, cover with parchment on the surface, and freeze until firm, at least 6 hours. Let sit at room temperature for 5 minutes before scooping.
Notes
