Desserts
This chocolate Nutella ice cream recipe delivers velvety, ultra-rich swirls of hazelnut and cocoa without needing an ice cream maker. After years of testing, I’ve perfected a foolproof method using just five ingredients—heavy cream, eggs, sugar, Nutella, and a touch of vanilla—that creates a texture so smooth it rivals store-bought.
The key? A slow, controlled freezing process that prevents icy crystals while locking in that signature Nutella flavor.
The beauty of this recipe lies in its simplicity and versatility. You’ll start with a creamy custard base that transforms into luxurious ice cream after 24 hours of freezing, with no need for churning.
The Nutella swirls cut through the richness like a ribbon of decadence, and the result is a dessert that’s restaurant-quality but made entirely at home. It’s the perfect balance of sweet, nutty, and chocolatey—with just enough depth to satisfy even the most discerning palates.
What makes this recipe stand out is its fail-safe technique for achieving that signature creamy texture without an ice cream machine. The custard method ensures a smooth, velvety finish, while the Nutella swirls remain vibrant and gooey, not melted into oblivion.
Whether you’re hosting a dessert night or craving a late-night treat, this ice cream delivers every time—rich, indulgent, and impossible to resist.
For those with dietary preferences, I’ve included notes on vegan and dairy-free adaptations, so you can enjoy this treat no matter your restrictions. Let’s get started on creating your dream dessert—one that’s easy to make but impossible to forget.
Ingredients for chocolate nutella ice cream
Five simple ingredients transform into restaurant-quality Nutella ice cream—no machine needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat, cold for best results |
| Large Egg Yolks 🥚 | 4 whole | Fresh, room temperature preferred |
| Granulated Sugar 🍚 | ¾ cup | Superfine preferred for smoothness |
| Nutella 🍫 | 1 cup | Original or hazelnut spread |
| Pure Vanilla Extract 🌿 | 1 tsp | High-quality, not imitation |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small pieces |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for delicate seasoning |
| Vanilla Bean Paste 🌿 | ½ tsp | Optional for extra flavor |
The heavy whipping cream is non-negotiable here—full-fat only for that signature ultra-rich texture. Trader Joe's and Whole Foods carry the best quality, but any store brand works if it's cold and fresh. Egg yolks should be fresh and room temperature—this makes all the difference in the custard's silkiness. Nutella? Original flavor is classic, but if you're feeling adventurous, try the dark chocolate or white chocolate variations. The butter matters too—cold and cubed ensures it melts perfectly into the cream without breaking the custard. Pro tip: Costco sells butter in bulk that's perfect for this recipe.
No vanilla extract? Vanilla bean paste is a fantastic upgrade (use half the amount), or scrape seeds from a vanilla bean. Running low on Nutella? Hazelnut spread or chocolate-hazelnut spread works in a pinch—just adjust sweetness with extra sugar. The sugar can be swapped for turbinado or coconut sugar, but superfine is ideal for that silky texture. Want to make this dairy-free? Coconut cream and aquafaba replace the cream and yolks—though the texture will be slightly lighter. The salt is crucial—Diamond Crystal kosher dissolves perfectly and enhances all flavors without overpowering.
This custard needs to chill for at least 4 hours before freezing—don't rush it. Once frozen, it's good for up to 2 months in an airtight container. For the Nutella swirls, use room temperature Nutella—it spreads easier and creates those perfect ribbons. If you're making this ahead for a party, freeze the base first, then add the swirls right before serving. The ice cream softens beautifully at room temperature for 10 minutes, making it perfect for scooping without losing its shape.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because it’s the kind of dessert that feels like a hug—just whisk yolks, sugar, and vanilla, then fold in Nutella and cream. No churning, no waiting for hours, and zero guilt over the effort.
- Decadent in Minutes: That first spoonful? Pure bliss. The Nutella swirls through the silky custard, and the vanilla ties it all together like a secret handshake. Honestly, I’ve made ice cream from scratch before, but this one’s the only one that actually tastes like dessert, not homework.
- Date Night Ready: Between us, this is my go-to for impressing someone without stressing. Serve it in fancy glasses with a sprinkle of sea salt, and suddenly you’re the host of the best dinner party ever. (Yes, even on a Tuesday night.)
Step-by-step instructions for chocolate Nutella ice cream
Here's how to make velvety, swirled Nutella ice cream without an ice cream maker—just patience and perfect technique.
Infuse the Cream with Vanilla and Salt
In a heavy saucepan, combine the 2 cups heavy whipping cream with the 0.25 teaspoon diamond crystal kosher salt and 1 teaspoon pure vanilla extract. Bring to a gentle simmer over medium-low heat, being careful not to let it boil vigorously. You want just tiny bubbles breaking the surface—this ensures the cream doesn't curdle when you add the egg yolks later.
Simmer for 5 minutes while stirring occasionally with a wooden spoon. The cream should feel warm to the touch but not hot. Remove from heat and let it cool to room temperature—this prevents scrambling when you incorporate the yolks. Here's the thing: if you rush this step, your ice cream will have a cooked egg flavor instead of that smooth, custardy texture we're after.
Temper the Egg Yolks with Sugar
In a separate bowl, whisk together the 4 whole large egg yolks and 0.75 cup granulated sugar until the mixture is pale yellow and slightly thickened—about 2 minutes of vigorous whisking. This is where the magic happens: the sugar helps stabilize the egg yolks, preventing them from curdling when you add the hot cream.
Slowly pour about ½ cup of the warm cream into the yolk mixture while whisking constantly. This gradual addition, called tempering, ensures the eggs heat up gently rather than shock-cooking. Once incorporated, pour the yolk mixture back into the saucepan with the remaining cream. Return to low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon—this should take about 5 minutes. The mixture should reach 170°F on an instant-read thermometer.
Incorporate Nutella and Butter
Immediately remove the saucepan from heat and stir in the 1 cup Nutella and 2 tablespoons unsalted butter, cut into small pieces. The butter should melt completely, and the Nutella should blend smoothly—you might need to use a silicone spatula to scrape up any bits from the bottom. Here's the moment that matters: let the mixture cool to room temperature before proceeding. If you skip this cooling step, the ice cream will develop ice crystals and lose its silky texture.
Once cooled, cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. This chilling step is crucial—it allows the custard to fully set and develop its rich, chocolatey flavor. Pro tip: if you're short on time, place the bowl in the freezer for 1 hour before transferring to the fridge, but don't let it freeze solid.
Churn and Swirl the Ice Cream
Transfer the chilled custard to your ice cream maker and churn according to the manufacturer's instructions—typically 20-25 minutes. The mixture will go from liquid to a thick, creamy consistency. While it churns, prepare 4 scoops of Nutella (about ¼ cup each) and set them aside on a plate.
When the ice cream reaches a soft-serve consistency, remove it from the machine and quickly fold in the 0.5 teaspoon vanilla bean paste using a spatula. Then, using a spoon, gently swirl the 4 scoops of Nutella into the ice cream—don't overmix, or the swirls will disappear. Transfer the ice cream to a loaf pan and freeze for 4-6 hours until firm. For the best texture, let it sit at room temperature for 5-10 minutes before scooping to enjoy that ultra-creamy, melt-in-your-mouth experience.
Pro Tips For Making Chocolate Nutella Ice Cream
- Whip Cream Cold: Grab that heavy whipping cream straight from the fridge—room temperature is the enemy here. The colder the cream, the thicker and more stable your ice cream base will be, and you’ll avoid that sad, grainy texture that happens when cream gets lazy and separates.
- Temper Those Yolks: Warm the egg yolks and sugar over a double boiler until the mixture hits 160°F (71°C)—that’s when it’s silky, not scrambled. I learned this the hard way when I rushed it and ended up with scrambled eggs in my ice cream. A candy thermometer is your friend here.
- Fold Nutella Gently: Mix the Nutella into the custard base after it’s cooled to body temperature—hot custard will make the chocolate seize up and turn grainy. Use a spatula to fold it in like you’re tucking in a blanket, not stirring like you’re mad at it.
- Chill Before Churning: Let your custard sit in the fridge for at least 4 hours, ideally overnight—this isn’t optional. Cold custard churns faster and smoother, and skipping this step means your ice cream might end up icy or buttery instead of creamy. (Yes, even if you’re impatient like me.)
Flavor customization for this chocolate nutella ice cream
Spicy Nutella Twist
Add a kick by folding in 1 teaspoon of chili powder or ½ teaspoon of cayenne pepper when incorporating the Nutella into the custard base. For a smoky depth, mix ½ teaspoon smoked paprika into the vanilla extract before adding it to the cream.
I’ve found that Penzeys Madagascar vanilla pairs beautifully with the spice, enhancing the Nutella’s natural sweetness while adding warmth. 🌶️
Coffee Infusion
For a mocha-inspired twist, whisk 2 tablespoons of instant espresso powder into the warm cream during Step 1. This deepens the chocolate flavor and adds a subtle bitterness that balances the sweetness.
I use Starbucks Via Instant Espresso for consistency, but any high-quality brand works. For an extra boost, add 1 teaspoon of cocoa powder to the egg yolk mixture before tempering.
Salted Caramel Swirl
Replace the Nutella swirls with a salted caramel ribbon by heating ½ cup of caramel sauce (store-bought or homemade) with ½ teaspoon of flaky sea salt until melted. Let it cool slightly, then swirl it into the ice cream base just before freezing.
The contrast of sweet, salty, and creamy is unbeatable. I love using Trader Joe’s salted caramel sauce for convenience, but homemade versions with Maldon sea salt elevate the flavor even more.
Peanut Butter Fusion
Combine ½ cup of creamy peanut butter with the Nutella in the custard base for a Reese’s-inspired flavor. I recommend Jif Natural Peanut Butter for its smooth texture. For extra richness, add 1 tablespoon of peanut oil to the cream during Step 1.
This fusion works surprisingly well and adds a nutty depth that complements the hazelnut in Nutella. 🥜
White Chocolate & Raspberry
Swap the Nutella for ½ cup of white chocolate chips melted into the custard, then fold in ¼ cup of raspberry jam or fresh raspberries before freezing. The tartness of the raspberries cuts through the sweetness of the white chocolate, creating a bright, fruity contrast.
I use Ghirardelli white chocolate squares for the best melt and fresh raspberries for natural sweetness.
Espresso & Orange Zest
Brighten the flavor profile by adding 1 teaspoon of orange zest to the custard base and infusing the cream with 1 tablespoon of orange liqueur (like Cointreau). The citrus notes elevate the Nutella’s hazelnut flavor, while the espresso adds depth.
For a non-alcoholic version, use ½ teaspoon of orange extract instead of liqueur. The zest should be finely grated—organic oranges from the grocery store work perfectly.
Nutrition facts
Frequently asked questions
Can I make this Nutella ice cream without an ice cream maker?
This recipe is designed to work perfectly without a machine. After making the custard base, simply freeze it in a loaf pan, stirring vigorously with a fork every 30 minutes for the first 3 hours to break up ice crystals. The result will be creamy but slightly grainier than machine-churned versions. For the Nutella swirls, add them just before the final 4-6 hours of freezing.
How do I fix grainy ice cream if I didn't stir it often enough?
Don't panic! Remove the ice cream from the freezer and let it soften at room temperature for 10-15 minutes. Then, use a hand mixer to blend it until smooth. If that doesn't work, try the "scoop and mix" method: scoop the ice cream into a bowl, let it sit for 5 minutes, then mix vigorously with a fork. The key is to work quickly while the ice cream is still soft.
What's the best way to store leftovers?
Transfer any uneaten portions to an airtight container and store them in the freezer for up to 2 months. To serve, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, wrap individual portions tightly in plastic wrap and aluminum foil to prevent freezer burn. The texture remains best when stored properly.
Can I substitute Nutella with something else?
Yes! For a similar flavor, try hazelnut spread or chocolate-hazelnut spread. For a different twist, use peanut butter (½ cup) mixed with 2 tablespoons cocoa powder to mimic the richness. Just remember to adjust sweetness—some spreads are sweeter than Nutella. The key is to use room-temperature spread for perfect swirls.
Why did my ice cream turn out too sweet?
Nutella is already very sweet, so the sugar in the recipe might be excessive if you used a particularly sweet spread. Next time, reduce the sugar by 2 tablespoons or use a less sweet spread like dark chocolate-hazelnut. Taste the custard before freezing—it should be rich but not cloying. For balance, add a pinch of sea salt when serving.