How To Make Nutella Ice Cream

Nutella ice cream is a creamy, rich, chocolate-hazelnut frozen dessert that tastes smooth, sweet, nutty, and deeply satisfying. If you love Nutella, chocolate ice cream, hazelnut desserts, homemade frozen treats, or easy crowd-pleasing recipes, Nutella ice cream is a perfect flavor to make at home. It combines the creamy texture of classic ice cream with the familiar taste of chocolate hazelnut spread, creating a dessert that feels indulgent, smooth, and bakery-inspired.

The best Nutella ice cream should taste creamy first, then chocolatey, nutty, and sweet. It should not be icy, greasy, or overly thick. Nutella-style spread already contains sugar, cocoa, hazelnut flavor, and fat, so the key is balancing it with cream, milk, egg yolks, vanilla, and salt. When blended into a custard base, it creates a smooth ice cream with a soft chocolate flavor and a warm hazelnut finish.

Homemade Nutella ice cream is perfect for birthdays, summer parties, family dessert nights, holidays, cookouts, movie nights, or anytime you want a frozen treat that feels extra special. It can be served in bowls, cones, sundaes, milkshakes, ice cream sandwiches, or paired with brownies, waffles, pancakes, cookies, cake, bananas, strawberries, and whipped cream.

This guide will show you how to make Nutella ice cream from scratch, including ingredients, step-by-step instructions, no-churn options, flavor variations, serving ideas, storage tips, and common mistakes to avoid.

Why Make Nutella Ice Cream?

Nutella ice cream is worth making because it turns a favorite chocolate hazelnut spread into a smooth frozen dessert. The flavor is familiar, rich, and comforting, but it feels even more luxurious when churned into homemade ice cream.

Making Nutella ice cream at home also gives you control over the flavor and texture. Some store-bought chocolate hazelnut ice creams can taste too sweet, too artificial, or too mild. When you make your own, you can decide how strong the Nutella flavor should be, how creamy the base should feel, and whether you want to add chocolate chips, hazelnuts, brownie chunks, fudge swirl, or cookie pieces.

Another reason to make it yourself is that Nutella blends beautifully into a custard base. The egg yolks create richness, the cream gives smoothness, and the spread adds chocolate hazelnut flavor. A small amount of salt helps balance the sweetness and makes the flavor more rounded.

Nutella ice cream is also a great make-ahead dessert. You can prepare the base in advance, churn it, freeze it, and have a homemade treat ready whenever you need it.

What Does Nutella Ice Cream Taste Like?

Nutella ice cream tastes creamy, sweet, chocolatey, and lightly nutty. It has the flavor of chocolate hazelnut spread blended into rich cream. The chocolate flavor is softer than dark chocolate ice cream, while the hazelnut flavor gives it warmth and depth.

A good Nutella ice cream should not taste like plain chocolate. The hazelnut flavor should come through clearly. It should also not taste overly sugary. Since chocolate hazelnut spread is already sweet, the recipe should use enough sugar for texture but not so much that the flavor becomes heavy.

The texture should be smooth and scoopable. Nutella-style spread can become firm when cold, so it needs to be whisked or blended into the warm base until fully smooth. If it is not fully incorporated, the ice cream may have thick streaks or uneven texture.

The final result should taste like frozen chocolate hazelnut cream with a rich, silky finish.

Ingredients You Need

To make homemade Nutella ice cream, you will need:

2 cups heavy cream
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3/4 cup Nutella or chocolate hazelnut spread
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon honey or corn syrup, optional
1/2 cup chopped toasted hazelnuts, optional
1/2 cup mini chocolate chips, optional
1/2 cup brownie pieces, optional
1/2 cup fudge sauce, optional for swirling

Heavy cream creates richness and smoothness. Whole milk keeps the base creamy without making it too dense. Egg yolks create a custard-style texture. Sugar helps with sweetness and scoopability. Nutella provides the chocolate hazelnut flavor. Vanilla rounds out the base. Salt balances the sweetness. Honey or corn syrup is optional, but it can help the ice cream freeze slightly softer.

Choosing the Best Chocolate Hazelnut Spread

Nutella is the most popular choice for this ice cream because it has a smooth texture and recognizable chocolate hazelnut flavor. However, other chocolate hazelnut spreads can also work.

Choose a spread that is creamy, fresh, and easy to stir. If the spread is dry, separated, or grainy, it may not blend smoothly into the ice cream base. Stir the spread well before measuring it.

Some chocolate hazelnut spreads are sweeter than others. If your spread tastes very sweet, you may reduce the sugar slightly. If it has a stronger cocoa flavor, you may want to keep the sugar as written.

For a stronger hazelnut flavor, you can add toasted chopped hazelnuts or a tiny amount of hazelnut extract. Use hazelnut extract carefully because it can become strong quickly.

Equipment You Need

You will need a medium saucepan, mixing bowls, whisk, spatula, fine mesh strainer, measuring cups, measuring spoons, ice cream maker, and freezer-safe container.

A kitchen thermometer is helpful for cooking the custard, but it is not required. If using one, cook the custard to about 170°F to 175°F. Without a thermometer, cook until the custard coats the back of a spoon.

A blender or immersion blender is also helpful for Nutella ice cream. Chocolate hazelnut spread can be thick, so blending the base for a few seconds helps create the smoothest texture.

If you do not have an ice cream maker, you can make a no-churn version later in this guide.

Step 1: Warm the Cream and Milk

In a medium saucepan, combine the heavy cream, whole milk, sugar, salt, and honey or corn syrup if using. Warm the mixture over medium heat, stirring often until the sugar dissolves.

Do not let the mixture boil. It should become hot and steamy, but not aggressively bubbling. Gentle heat helps the sugar dissolve and prepares the base for the Nutella.

Once the dairy mixture is hot, reduce the heat to low. Add the Nutella and whisk until it melts into the cream. Keep whisking until the mixture looks smooth and chocolatey.

Remove the saucepan from the heat once the Nutella is fully incorporated.

Step 2: Blend the Base

For the smoothest Nutella ice cream, blend the warm mixture with an immersion blender for a few seconds. You can also carefully use a regular blender.

Blending helps combine the cream, milk, sugar, and chocolate hazelnut spread into one smooth base. It also helps prevent tiny streaks of spread from separating later.

If using a regular blender, be careful with hot liquid. Vent the lid slightly and blend on low speed.

The mixture should look glossy, smooth, and evenly chocolate-colored. It should smell like sweet chocolate and toasted hazelnuts.

Step 3: Whisk the Egg Yolks

Place the egg yolks in a separate mixing bowl and whisk until smooth. Egg yolks create a custard-style ice cream base that tastes rich, thick, and creamy.

A custard base works especially well for Nutella ice cream because chocolate hazelnut spread is sweet and rich. The yolks help create structure and give the ice cream a premium texture.

Use only the yolks, not the whites. Egg whites are not needed in this recipe, but they can be saved for another dish such as meringue, omelets, or baked goods.

The yolks should be smooth before tempering.

Step 4: Temper the Eggs

Tempering means slowly warming the egg yolks so they do not scramble.

Slowly pour about one cup of the warm Nutella cream mixture into the egg yolks while whisking constantly. Add the warm liquid gradually, not all at once. This gently raises the temperature of the yolks.

Once the yolks are warmed, pour the egg mixture back into the saucepan with the remaining Nutella base. Whisk as you pour so everything blends smoothly.

This step is important because adding hot liquid too quickly can cook the eggs into small pieces. Slow pouring creates a silky custard.

Step 5: Cook the Custard

Return the saucepan to low or medium-low heat. Stir constantly with a spatula or wooden spoon. Cook until the custard thickens slightly and coats the back of a spoon.

If using a thermometer, aim for about 170°F to 175°F. Do not let the custard boil. Boiling can scramble the eggs and create a grainy texture.

To test without a thermometer, dip a spoon into the custard and run your finger through the coating on the back. If the line stays clear, the custard is ready.

Nutella custard may look thicker than vanilla custard because the chocolate hazelnut spread adds body. Remove it from the heat as soon as it is ready.

Step 6: Strain and Add Vanilla

Pour the custard through a fine mesh strainer into a clean bowl. This removes any tiny cooked egg pieces and creates a smoother final texture.

After straining, stir in the vanilla extract. Vanilla helps round out the chocolate and hazelnut flavors, making the ice cream taste warmer and more dessert-like.

Taste the base. It should taste slightly sweeter and stronger than you want the finished ice cream because freezing dulls flavor. If it tastes flat, add a tiny pinch of salt. If you want more chocolate flavor, add a tablespoon of cocoa powder dissolved in warm milk. If you want more hazelnut flavor, add toasted hazelnuts later as a mix-in.

Step 7: Chill the Base

Cover the bowl and refrigerate the Nutella ice cream base for at least 4 hours, or preferably overnight.

The base must be very cold before churning. Chilling helps the custard thicken and gives the chocolate hazelnut flavor time to blend with the cream and vanilla. A cold base freezes faster in the ice cream maker, creating smaller ice crystals and a creamier texture.

Do not skip this step. Warm ice cream base will not churn properly and may become loose, icy, or uneven.

Overnight chilling gives the best flavor and texture.

Step 8: Prepare the Mix-Ins

While the base chills, prepare any mix-ins you want to add. Nutella ice cream pairs beautifully with toasted hazelnuts, mini chocolate chips, brownie pieces, crushed cookies, chocolate chunks, caramel sauce, or fudge swirl.

If using hazelnuts, toast them first for better flavor. Place them in a dry skillet over medium heat for a few minutes until fragrant, then let them cool completely. Chop them into small pieces.

If using brownies, cut them into small cubes and chill them. If using chocolate chips, mini chips are best because they are easier to eat when frozen.

Keep all mix-ins cold until ready to use.

Step 9: Churn the Ice Cream

Pour the chilled Nutella base into your ice cream maker and churn according to the manufacturer’s instructions. Most ice cream makers take about 20 to 30 minutes.

The ice cream should become thick and creamy, similar to soft serve. It will not be fully firm yet, and that is normal.

During the last few minutes of churning, add chopped toasted hazelnuts, chocolate chips, brownie pieces, or cookie crumbs if desired. Add them slowly so they distribute evenly.

If you want a Nutella swirl or fudge swirl, add it after churning by layering it into the container.

Step 10: Add a Nutella Swirl

A Nutella swirl makes the ice cream extra rich and beautiful. To make it easier to swirl, warm a few tablespoons of Nutella just until soft, then let it cool until it is no longer hot.

Spoon part of the churned ice cream into a freezer-safe container. Drizzle thin ribbons of softened Nutella over the top. Add another layer of ice cream, then more Nutella.

Use a butter knife or spoon to gently swirl the spread through the ice cream. Do not overmix, or the ribbons will disappear.

Make sure the Nutella is not hot when adding it. Warm spread can melt the churned ice cream and create icy spots.

Step 11: Freeze Until Firm

Smooth the top of the ice cream with a spatula. Press parchment paper or plastic wrap directly against the surface to help prevent ice crystals.

Cover tightly and freeze for at least 4 hours, or until firm enough to scoop.

When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes if it is too hard. Homemade ice cream often freezes firmer than store-bought because it does not contain the same stabilizers.

Scoop into bowls or cones and top with whipped cream, chopped hazelnuts, chocolate sauce, fudge, cookie crumbs, or sliced bananas.

No-Churn Nutella Ice Cream

If you do not have an ice cream maker, you can make no-churn Nutella ice cream.

In a large bowl, mix one can of sweetened condensed milk with 3/4 cup Nutella, 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth.

In another bowl, whip 2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture until fully combined.

Fold in chopped hazelnuts, chocolate chips, brownie pieces, or cookie crumbs if desired. Spoon the mixture into a freezer-safe container, layering with extra Nutella if you want a swirl.

Cover tightly and freeze for at least 6 hours, or until firm.

This version is sweet, creamy, simple, and beginner-friendly.

Nutella Chocolate Chip Ice Cream

For Nutella chocolate chip ice cream, add mini chocolate chips during the last few minutes of churning. Mini chips work better than large chocolate chunks because they are easier to bite when frozen.

Dark chocolate chips are a great choice because they balance the sweetness of the Nutella base. Milk chocolate chips create a sweeter, softer flavor. White chocolate chips add a creamy contrast.

You can also layer the churned ice cream with fudge sauce for a double chocolate version.

This variation is perfect for chocolate lovers who want more texture in every scoop.

Nutella Hazelnut Crunch Ice Cream

For a stronger hazelnut flavor, add toasted chopped hazelnuts to the ice cream. Toasting is important because it brings out the nutty aroma and makes the flavor deeper.

Add the hazelnuts during the last few minutes of churning. You can also sprinkle extra hazelnuts on top before serving.

For a candy-bar style version, add chocolate chunks and caramel ribbons along with the toasted hazelnuts.

This variation gives the ice cream a crunchy texture and makes the hazelnut flavor more noticeable.

Nutella Brownie Ice Cream

Nutella and brownies are a perfect match. For Nutella brownie ice cream, add small brownie chunks during the last few minutes of churning.

Use fudgy brownies that are fully cooled and chilled. Cut them into small pieces so they are easy to scoop and bite. Large brownie chunks can become firm in the freezer.

For extra richness, layer the ice cream with fudge sauce or a Nutella swirl. This creates a dessert that tastes like chocolate hazelnut brownies in ice cream form.

This version is great for birthdays, parties, and chocolate dessert lovers.

Flavor Variations

Nutella ice cream is easy to customize.

For Nutella banana ice cream, add sliced bananas as a topping or swirl in banana puree.

For Nutella strawberry ice cream, swirl in strawberry sauce after churning.

For Nutella cheesecake ice cream, blend softened cream cheese into the base and add graham cracker crumbs.

For Nutella cookie ice cream, add crushed chocolate cookies or vanilla wafer pieces.

For Nutella caramel ice cream, layer caramel sauce into the churned base.

For Nutella mocha ice cream, add espresso powder to the warm base.

For Nutella peanut butter ice cream, swirl peanut butter into the finished ice cream.

For Nutella marshmallow ice cream, add marshmallow swirl and graham cracker crumbs.

Best Mix-Ins To Add

Nutella ice cream pairs well with chocolate, nuts, cookies, and fruit. Good options include toasted hazelnuts, mini chocolate chips, dark chocolate chunks, brownie pieces, crushed chocolate cookies, graham cracker crumbs, caramel swirl, fudge swirl, marshmallow swirl, banana slices, strawberry sauce, cheesecake bites, peanut butter cups, or crushed waffle cones.

Keep mix-ins small so the ice cream stays easy to scoop. Large frozen chunks can become hard and difficult to bite.

Add crunchy mix-ins during the last few minutes of churning. Add sauces after churning by layering them into the freezer container. This creates ribbons instead of blending the sauce completely into the base.

For the best balance, do not add too many mix-ins at once. The Nutella flavor should remain the star.

What To Serve With Nutella Ice Cream

Nutella ice cream is delicious on its own, but it also pairs beautifully with many desserts.

Serve it with brownies, chocolate cake, pound cake, waffles, pancakes, crepes, cookies, blondies, cheesecake, banana bread, or chocolate pie.

It also tastes wonderful with whipped cream, hot fudge, caramel sauce, chopped hazelnuts, sliced bananas, strawberries, chocolate shavings, cookie crumbs, or crushed waffle cones.

For a sundae, top Nutella ice cream with whipped cream, chocolate sauce, toasted hazelnuts, and a cherry. For a milkshake, blend it with milk and a spoonful of Nutella. For an ice cream sandwich, place it between chocolate chip cookies, brownies, or shortbread cookies.

It also makes a delicious topping for warm waffles or crepes.

Tips for the Creamiest Nutella Ice Cream

Use full-fat dairy for the smoothest texture.

Whisk Nutella into warm cream so it melts evenly.

Blend the base for extra smoothness.

Do not boil the custard. Gentle heat keeps the eggs silky.

Chill the base completely before churning.

Taste the base before freezing and adjust salt or sweetness if needed.

Add crunchy mix-ins near the end of churning.

Store the ice cream tightly covered to prevent freezer burn.

How To Store Nutella Ice Cream

Store Nutella ice cream in an airtight freezer-safe container. Press parchment paper or plastic wrap directly against the surface before sealing the lid. This helps reduce ice crystals and freezer burn.

Homemade Nutella ice cream is best enjoyed within 1 to 2 weeks for the creamiest texture. It can last longer, but the flavor may fade and the texture may become firmer over time.

Avoid leaving the container out too long. Repeated thawing and refreezing can damage the texture.

If the ice cream becomes too firm, let it sit at room temperature for a few minutes before scooping.

Do not store it uncovered because it can absorb freezer odors and lose its fresh chocolate hazelnut flavor.

Common Mistakes To Avoid

One common mistake is adding Nutella to a cold base. It blends much better into warm dairy.

Another mistake is not blending or whisking enough. The spread should be fully incorporated for a smooth texture.

A third mistake is using too much sugar. Nutella is already sweet, so the base does not need as much sugar as plain vanilla ice cream.

Some people boil the custard. Boiling can scramble the eggs and ruin the smooth texture.

Another mistake is skipping the chill time. The base must be cold before churning.

Finally, avoid adding hot Nutella swirl to churned ice cream. Let it cool slightly before layering.

Nutella ice cream is a creamy, rich, and delicious homemade dessert that turns chocolate hazelnut spread into a smooth frozen treat. With heavy cream, whole milk, egg yolks, sugar, Nutella, vanilla, and salt, you can create an ice cream that tastes sweet, chocolatey, nutty, and indulgent.

The key is melting the Nutella into the warm cream, blending the base until smooth, cooking the custard gently, chilling it completely, and churning until creamy. Once you master the basic recipe, you can customize it with toasted hazelnuts, chocolate chips, brownies, caramel, fudge, strawberries, bananas, peanut butter, cookies, or marshmallow swirl.

This ice cream is perfect for birthdays, summer parties, family desserts, movie nights, holidays, sundaes, milkshakes, cones, and ice cream sandwiches.

If you love Nutella, chocolate hazelnut desserts, and creamy homemade ice cream, Nutella ice cream is a recipe worth making again and again.