Nutella Ice Cream – Texanerin Baking

This Nutella ice cream is ultra creamy, rich, and packed with chocolate-hazelnut flavor. It starts with a classic custard base made with egg yolks, milk, and cream, which gives it a smooth, scoopable texture and deep flavor. The Nutella melts right into the base, creating a balanced chocolate-hazelnut ice cream that’s sweet but not cloying. It’s naturally gluten-free.

Unlike no-churn versions, this one uses a cooked custard base, which makes the texture noticeably silkier and more luxurious. If you prefer your ice cream to be on the lighter side, this recipe isn’t for you!

I know I just posted an ice cream recipe, this Raspberry Ice Cream, but I saw a lot of buzz about Nutella ice cream and thought I’d share this recipe I’ve had sitting around since the summer.

After this, I’m moving on to some simpler, more mellow matcha recipes for St. Patrick’s Day.

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Egg yolks – these create the custard base and give the ice cream its smooth, rich texture. Don’t skip tempering them properly (more on that below).
• Nutella – since Nutella is already sweetened and contains fat, it blends beautifully into a custard base. Make sure it’s fully melted into the warm milk for a smooth mixture. I haven’t tried this with homemade Nutella, but I’ve tried it with store-bought vegan Nutella (dmBio Schokocreme Nuss-Nougat, for those of you living in Germany), and it came out just as good as the proper Nutella version.
• Whole milk + heavy cream – this combination gives the perfect balance of richness and scoopability. Using only cream would make it too heavy; using only milk would make it icy.
• Salt – just a small amount enhances the chocolate flavor and keeps the sweetness balanced.

If you want some extra texture, you can fold in some toasted, chopped hazelnuts or even some chopped Ferrero Rocher candies right after churning and just before the final freeze.

How to Make Nutella Ice Cream

Heat the milk and Nutella together until smooth and just about to simmer.

Whisk the egg yolks and sugar until pale. Slowly whisk some of the hot milk mixture into the yolks to temper them, then return everything to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens and reaches about 170–175 °F (77–80 °C). Do not let it boil.

Strain the hot custard into the bowl with the cream, then stir in the vanilla and salt. Straining the hot custard directly into the cold cream helps cool it quickly and keeps the texture extra smooth.

Churn according to your ice cream maker’s instructions until it reaches a soft-serve consistency. Transfer to a container, press plastic wrap directly onto the surface, and freeze until firm.

It’s great on its own or with some of the chocolate syrup from this Iced Mocha Latte recipe.

Make Ahead & Storage

The base needs at least 4 hours in the refrigerator to chill thoroughly before churning. You can also refrigerate it overnight or for up to 2 days.

You can eat the ice cream straight after churning, but it’ll be very soft. If you use a shallow container for freezing, your ice cream will likely be firm after only 4 hours of freezing. If you use something deep like a loaf pan, then 8 hours is a safer bet. 

For the best texture, store it in an airtight container with plastic wrap pressed directly onto the surface.

Homemade ice cream is best eaten within two weeks. While egg yolks act as a natural stabilizer, homemade ice cream lacks the industrial gums and additives that keep store-bought brands soft for months.

That said, I’ve kept my ice cream recipes fresh for months by following two simple rules:

• Use a flat, wide container – this helps the mixture freeze faster and more evenly than a deep tub, stopping crystals before they start.
• Stay away from the door – store it in the very back of the freezer where the temperature is most stable.

I’ve actually found that when stored in a flat, wide container in the back of the freezer, it stays remarkably smooth even without the plastic wrap!

Nutella Ice Cream

Servings 8

Prep Time 20 minutes mins

Total Time 8 hours hrs 30 minutes mins

Creamy Nutella ice cream made with a classic custard base for an ultra smooth texture. Rich chocolate-hazelnut flavor, perfectly balanced sweetness, and naturally gluten-free.

Cook ModePrevent your screen from going dark

• The day before: prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 C or 0 F.

• Pour the heavy cream into a large mixing bowl. Set a fine-mesh sieve over the mixing bowl.

  2 cups (480 ml) heavy cream

• In a medium mixing bowl, whisk the egg yolks with the granulated sugar until the mixture is smooth and pale yellow.

  4 large egg yolks, 1/2 cup (100 grams) granulated sugar

• In a medium saucepan set over medium heat, combine the milk and Nutella. Whisk continuously until the Nutella has fully melted and the mixture is smooth. Heat just until it’s about to simmer, then remove from the heat.

  1 cup (240 ml) whole milk, 3/4 cup (225 grams) Nutella

• Slowly pour about 1/2 of the hot Nutella mixture into the egg yolk mixture, whisking constantly to temper the eggs.

• Once tempered, pour the egg mixture back into the saucepan with the rest of the Nutella mixture.

• Return the pan to low heat and cook, and stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 3-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (83 °C), so keep an eye on it. My mixture had some tiny eggy bits, but they were removed when straining later on.

• Strain the custard through the fine mesh sieve into a clean bowl to remove any bits of cooked egg.

• Stir in the vanilla extract and sea salt until well combined.

  2 teaspoons vanilla extract, 1 teaspoon salt

• Refrigerate until thoroughly chilled, at least 4 hours.

• Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The mixture should reach a soft-serve consistency.

• Transfer the ice cream to a loaf pan. Press a piece of plastic wrap or wax paper directly on the surface to prevent ice crystals from forming. Freeze for at least 4-8 hours, or until firm. It’s easy to scoop if you freeze it longer.

• You can eat the ice cream straight after churning, but it’ll be very soft. If you use a shallow container for freezing, your ice cream will likely be firm after only 4 hours of freezing. If you use something deep like a loaf pan, then 8 hours is a safer bet. 
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 1/2 cup (100 grams) per serving.
• Ice cream will yield around 740-800 grams. 1 cup weighs 200 grams, so you’ll have about 4 cups.

Calories: 454.7kcalCarbohydrates: 33.4gProtein: 7gFat: 32.9gSaturated Fat: 22.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6.4gTrans Fat: 0.01gCholesterol: 152.7mgSodium: 361.3mgPotassium: 248.9mgFiber: 1.5gSugar: 31.1gVitamin A: 1043.7IUVitamin C: 0.4mgCalcium: 119.9mgIron: 1.7mgNet Carbs: 32