The search for the perfect frozen dessert often ends at the intersection of rich cocoa and toasted hazelnuts. Learning how to make ice cream Nutella based is a culinary journey that rewards you with a velvety, decadent treat that rivals any high-end gelateria. Whether you are a fan of the classic Italian spread on toast or you enjoy it straight from the jar, transforming it into a frozen masterpiece is surprisingly simple. This guide explores the various methods to achieve that signature hazelnut-forward flavor, from professional churned custards to the viral “empty jar” hacks that have taken the internet by storm.
The magic of Nutella lies in its unique composition of roasted hazelnuts, skimmed milk, and cocoa. When these fats and sugars are integrated into a cold cream base, they create a texture that is exceptionally smooth. Because Nutella contains palm oil and lecithin, it acts as a natural stabilizer in homemade ice cream, helping to prevent the formation of large ice crystals and ensuring a professional mouthfeel even without commercial additives.
The Evolution of the Hazelnut Chocolate Masterpiece
Before diving into the recipes, it is fascinating to understand why this flavor profile works so well. The combination of hazelnut and chocolate, known as gianduja, originated in the Piedmont region of Italy during the Napoleonic Wars. When cocoa was scarce and expensive, local pastry chefs used the abundant hazelnuts of the region to stretch their chocolate supply. This ingenious solution eventually evolved into the Nutella we know today, first launched by the Ferrero company in 1964.
In the modern kitchen, Nutella has become a staple for ice cream enthusiasts. Its high fat content and sugar levels make it a dream ingredient for freezing. Unlike solid chocolate, which can become waxy and hard when frozen, the hazelnut oils in the spread stay relatively soft, providing a rich “melt-on-the-tongue” sensation that is essential for a premium dessert.
Classic Churned Nutella Ice Cream Method
For those who own an ice cream maker, the churned method provides the most traditional and aerated result. This technique involves creating a liquid base that is then frozen while being constantly stirred, incorporating air (known as overrun) to create a light yet creamy consistency.
Ingredients for the Churned Base
- 1.5 cups of whole milk
- 1.25 cups of heavy cream
- 0.5 cups of granulated sugar
- approximately 0.75 cups of Nutella
- A pinch of salt
- A teaspoon of vanilla extract
Preparation Steps
Start by heating the milk, sugar, and half of the heavy cream in a saucepan over medium heat. You do not need to bring it to a boil; simply heat it until the sugar has completely dissolved. Once warm, whisk in the Nutella until the mixture is uniform and chocolatey.
It is crucial to chill this mixture thoroughly before it touches the ice cream machine. Many experts recommend refrigerating the base for at least 4 hours or even overnight. If the base is not cold enough, the machine will struggle to freeze it quickly, resulting in a grainy texture. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for 15 to 20 minutes.
The No-Churn Revolution for Busy Cooks
If you do not have a specialized machine, you can still achieve incredible results using the no-churn method. This version relies on whipped cream to provide the structure and airiness that a machine would normally provide through churning.
The Three-Ingredient Shortcut
The most popular no-churn recipe requires only heavy whipping cream, sweetened condensed milk, and Nutella. The sweetened condensed milk serves as the sweetener and prevents the ice cream from becoming a solid block of ice, thanks to its low water content and high sugar concentration.
Whisking to Perfection
In a large chilled bowl, whip 2 cups of heavy cream until stiff peaks form. In a separate bowl, mix one 14-ounce can of sweetened condensed milk with 0.5 cups of Nutella. Gently fold the whipped cream into the Nutella mixture using a spatula. The goal is to keep as much air in the cream as possible. Once combined, pour the mixture into a loaf pan and freeze for at least 6 hours.
The Viral Nutella Jar Hack
One of the most creative ways to enjoy this dessert is the “empty jar” method. This is perfect for when you have reached the bottom of a Nutella jar and there are only streaks of chocolate left on the sides. Instead of scraping them out, you can turn the jar itself into an ice cream maker.
Simply pour heavy whipping cream into the nearly empty jar, filling it about three-quarters of the way. Add a tablespoon of sugar or a splash of condensed milk if you prefer it sweeter. Close the lid tightly and shake the jar vigorously for several minutes until the cream thickens and the Nutella on the walls has dissolved into the liquid. Place the entire jar in the freezer for about 4 to 5 hours. The result is a personal-sized portion of Nutella ice cream with zero cleanup required.
Elevating Your Ice Cream with Mix-ins and Ripples
To take your homemade creation to the next level, consider adding textures that complement the hazelnut flavor. While the ice cream is in the final stages of churning or before you put the no-churn version in the freezer, you can fold in various “extras.”
Toasted Hazelnuts and Chocolate Chips
Adding a crunch is highly recommended. Take a handful of raw hazelnuts and roast them in the oven at 350 degrees Fahrenheit for about 8 minutes. Once they are golden and fragrant, crush them and fold them into the ice cream. Mini dark chocolate chips also provide a nice structural contrast to the soft cream.
Creating the Perfect Nutella Swirl
If you want distinct ribbons of Nutella throughout your scoop, you should create a “ripple.” Since straight Nutella can be thick and hard to swirl when cold, mix 0.5 cups of Nutella with 1 tablespoon of coconut oil. Microwave the mixture for 20 seconds until it is fluid. Layer your ice cream in the storage container, drizzling this Nutella mixture between layers, and then use a knife to swirl it gently. The coconut oil ensures the swirl stays soft enough to eat comfortably.
Proper Storage and Serving Tips
Homemade ice cream does not contain the stabilizers and preservatives found in commercial brands, so it requires a bit of extra care during storage to maintain its quality.
Avoiding Freezer Burn
Always store your Nutella ice cream in an airtight container. To provide an extra layer of protection, press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before closing the lid. This prevents air from reaching the surface and forming ice crystals. When stored correctly, your ice cream will stay fresh for up to two weeks, though it is best enjoyed within the first seven days.
The Ideal Serving Temperature
Because homemade ice cream can freeze firmer than store-bought varieties, it is often helpful to let the container sit on the counter for about 5 to 10 minutes before scooping. This allows the fats to soften slightly, making it easier to get that perfect round scoop and intensifying the flavor on the palate.
FAQs
Can I make this recipe vegan or dairy-free? Yes, you can substitute the heavy cream and milk with full-fat coconut milk or a combination of cashew cream and coconut cream. For the Nutella element, use a vegan-certified chocolate hazelnut spread. The high fat content in coconut milk helps mimic the creaminess of traditional dairy ice cream.
Why is my homemade Nutella ice cream too hard to scoop? Homemade ice cream often lacks the chemical softeners used in commercial products. If your freezer is set to a very low temperature, the ice cream will become quite hard. Adding a tablespoon of vodka or another neutral spirit to the base can help lower the freezing point, making the final product easier to scoop.
How long does it take for the ice cream to freeze completely? For the no-churn and jar-hack methods, it typically takes between 6 and 8 hours to reach a firm, scoopable consistency. If you prefer a soft-serve texture, you can check it after 3 or 4 hours. Churned ice cream is usually ready to eat immediately as soft-serve but benefits from a 2-hour “ripening” period in the freezer to firm up.
Can I use a different chocolate spread instead of Nutella? Absolutely. While Nutella is the most famous, many organic or craft chocolate hazelnut spreads work beautifully. Some people even use cookie butter or almond cocoa spreads using the same ratios and techniques described in this guide.
Is it necessary to heat the Nutella before mixing it into the cream? Heating the Nutella slightly, either in the microwave for 15 seconds or over a double boiler, makes it much easier to incorporate into the cold milk or cream. If the Nutella is too cold or stiff, you may end up with small unmixed lumps rather than a smooth, homogenous base.