Picture this. You’re sitting on a sunny afternoon, holding a bowl of creamy, luscious Nutella ice cream. It’s rich. It’s chocolatey. It’s everything you love about Nutella—made into the smoothest dessert you’ll ever taste.
The best part? You don’t need fancy skills or hours in the kitchen to make it. Whether you’re whipping this up for a casual family night or to impress dinner guests, this recipe is simple, fun, and oh-so-rewarding. If you’ve got a Cuisinart ice cream maker (or any ice cream maker, really), you’re already halfway there.
Let me walk you through how to make it, one step at a time.
Quick Recipe Breakdown
- Hands-on Time: Just 15 minutes.
- Chilling & Freezing: 1 hour to chill + 4 hours to firm up.
- Servings: Makes 4–6 servings. Want more? Just double the recipe.
- Skill Level: Beginner-friendly—no tricky techniques or egg tempering here.
- Tools You Need:
- An ice cream maker (I used Cuisinart, but any brand works).
- A blender (or even a whisk).
- A freezer-safe container.
What You’ll Need
Here’s the short list of ingredients you’ll need to make Nutella magic happen:
- 1/3 cup Nutella: The star of the show. Stick with Nutella, but other hazelnut spreads could work.
- 1/4 cup sugar: For that sweet kick. Pro tip: Avoid liquid sweeteners—they mess with the texture.
- 1 + 1/3 cups heavy whipping cream: This is what makes it so creamy. Don’t swap with milk or light cream.
- 1/4 teaspoon vanilla extract: A little goes a long way to deepen the flavor.
- 1/8 teaspoon kosher salt: Just a pinch—it balances the sweetness and makes the chocolate flavor pop.
Before you start: Make sure all the ingredients are cold. Trust me, it makes a difference.
How to Make It (Step-by-Step)
Step 1: Mix It All Together
Grab a blender and toss in the Nutella, sugar, cream, vanilla, and salt. Blend on low until it’s smooth—about 30 seconds to a minute. No blender? No worries. A whisk and some elbow grease will do the trick.
Pro Tip: Don’t overmix. Too much air = weird texture.
Step 2: Chill It
Pour the mixture into a bowl and pop it in the fridge for at least an hour. Why? Because a cold base churns better!
It should feel cold to the touch when it’s ready.
Step 3: Let the Ice Cream Maker Do Its Thing
Once chilled, pour the mix into your ice cream maker and follow its instructions. (Mine took about 20–25 minutes, but check your machine’s manual.) You’ll know it’s ready when it looks like soft serve.
Pro Tip: Don’t overfill your ice cream maker—leave some room for it to expand as it freezes.
Step 4: Freeze for Scooping
Transfer the soft ice cream into an airtight container. Smooth the top with a spatula and cover it tightly to prevent ice crystals. Freeze for at least 4 hours, or even better, overnight.
When it’s ready, it’ll scoop easily but stay firm enough to hold its shape.
Ways to Customize It
Want to switch it up? Here are some ideas:
- Go Vegan: Use a dairy-free hazelnut spread and swap the cream with coconut cream.
- Add a Kick: Sprinkle in a touch of cinnamon or even cayenne for something different.
- Make it Fancy: Swirl in extra Nutella or sprinkle chopped hazelnuts on top before freezing.
- Seasonal Twist: Add fresh berries in summer or drizzle caramel over the top in winter.
How to Serve It
This ice cream is a treat on its own, but here’s how to make it even better:
- Serve it your way: Scoop it into waffle cones, dessert bowls, or even between cookies for an ice cream sandwich.
- Top it off: Garnish with a Ferrero Rocher, a sprinkle of hazelnuts, or a dollop of whipped cream.
- Pair it perfectly: Try it alongside warm brownies, crepes, or fresh fruits like strawberries or bananas.
Storage Advice
Got leftovers? (Unlikely, but just in case!) Store it in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press a piece of plastic wrap directly on the surface before sealing the container.
When you’re ready to dig back in, let it sit at room temperature for 5 minutes to soften. Easy peasy.
In a Nutshell
This Nutella ice cream is more than just dessert—it’s happiness in a bowl. Whether you’re sharing it with friends or savoring it solo, every bite is a little celebration. So grab your ingredients, fire up your ice cream maker, and treat yourself to something truly special.
Trust me, you’re going to love it.
PrintCuisinart Nutella Ice Cream
Indulge in the creamy, dreamy goodness of homemade Nutella ice cream! This rich and velvety dessert, made with just five simple ingredients, is churned to perfection using a Cuisinart ice cream maker. Perfect for any occasion, it’s a decadent treat that’s easy to make and impossible to resist.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 5 hours 15 minutes (including chilling and freezing)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/3 cup Nutella (or any hazelnut-cocoa spread)
- 1/4 cup granulated sugar (do not reduce or substitute)
- 1 + 1/3 cups heavy whipping cream (cold)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
In a blender, combine Nutella, sugar, heavy whipping cream, vanilla extract, and salt. Blend on low speed until the mixture is smooth and fully combined. Avoid high speed to prevent curdling.
Transfer the blended mixture to a bowl, cover it, and refrigerate for at least 1 hour until thoroughly chilled. This ensures better churning results.
Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the machine’s instructions (usually 20–25 minutes). The mixture should thicken into a soft-serve consistency.
Scoop the churned ice cream into an airtight freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or overnight until firm.
Notes
Serving Suggestions:
Serve scoops in waffle cones or bowls. Add toppings like chopped hazelnuts, whipped cream, or drizzle with extra Nutella for an indulgent twist.
Tips & Tricks:
- Use cold ingredients for smoother churning and better texture.
- Don’t overfill your ice cream maker; leave room for expansion during churning.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for about 5 minutes.
