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scoops of Nutella ice cream in a shallow bowl in a wide horizontal shot, creamy chocolate swirls and chopped hazelnuts, a vintage scoop resting alongside, frosty natural light, shallow depth of field, landscape orientation

Nutella Ice Cream

Nutella rippled no-churn ice cream for an easily frozen chocolate-hazelnut delight.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • 1 cup Nutella
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 0.25 cup chopped hazelnuts

Method
 

  1. Whip the heavy cream to stiff peaks.
  2. Whisk condensed milk, vanilla, salt, and half the Nutella in another bowl.
  3. Gently fold the whipped cream into the Nutella mixture.
  4. Pour into a loaf pan and dollop the remaining Nutella over the top.
  5. Swirl with a knife and sprinkle on chopped hazelnuts.
  6. Freeze at least 6 hours, or until firm, before scooping.

Notes

Warm the swirl-in Nutella slightly so it ribbons instead of clumping.