Well, I’m sure this comes as no surprise but now that I know how easy it is to make homemade ice cream, I’m trying out more and more flavors. This recipe for Homemade Nutella Ice Cream was one of my husband’s first requests.
(He’s a HUGE Nutella fan, which is why I have quite a few Nutella-filled recipes on my blog.)
This recipe is actually even easier than the pistachio one, so I was happy to make this for him. It does not have any egg yolks in the recipe, and you don’t even have to heat the cream mixture! With just five ingredients, it comes together in no time as well!
You will still need some equipment to help make this recipe (paid links):
Ingredients:
- 3 cups heavy whipping cream
- 3/4 cup Nutella
- 1/2 cup sugar
- 1/2 teaspoon coffee extract
- 1/4 teaspoon salt
Measure out all your ingredients and add to your blender.
Blend until smooth (you may need to use a spatula to scrape down the sides of the blender).
Cover and add to your fridge overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
Scoop out the mixture into a freezer safe quart-sized container.
Freeze until firm, at least 4 hours.
Homemade Nutella Ice Cream
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup Nutella
- 1/2 cup sugar
- 1/2 teaspoon coffee extract
- 1/4 teaspoon salt
Instructions
- Measure out all your ingredients and add to your blender.
- Blend until smooth (you may need to use a spatula to scrape down the sides of the blender).
- Cover and add to your fridge overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, pour the mixture into your ice cream maker.
- Follow the manufacturer’s instructions to churn into ice cream; mine took about 20 minutes total.
- Scoop out the mixture into a freezer safe quart-sized container.
- Freeze until firm, at least 4 hours.
- Note: Depending on your ice cream maker size, you may need to churn your ice cream in batches.
Oh my goodness, this ice cream looks amazing! I can’t believe how easy it is to make, too. I love that it only requires a few ingredients and that it’s a healthier version of store-bought ice cream.
Hey Kaitlin,
I am loving your delicious pins.
This one, who can resist a good homemade Nutella ice cream!?
I love the simplicity of the recipe. Anyone can make it.
Keep sharing.
I made this in my food processor, warming the heavy cream to 140°F to help the emulsification. I next chilled it in the jar to room temp, and then added a shot of vodka to lower the freezing point.