Nutella Ice Cream

I love a good homemade ice cream recipe.  A few recipes from the blog that I adore are my My Fruity Pebbles Ice Cream, Cookies and Cream Ice Cream, Peach Ice Cream and Tahini Ice Cream. I am so excited to add this homemade Nutella ice cream recipe to the blog. I know you’ll love this chocolate hazelnut ice cream because:  

• You love Nutella. I love Nutella on my ice cream, on my pancakes, on my toast, even baked into my Nutella Cake with Nutella frosting. If you’re also a fan this creamy chocolate hazelnut spread, you will absolutely love this homemade Nutella ice cream. 
• Super simple to make. From start to finish, you can make this wonderfully easy nutella and ice cream recipe in about 10 minutes.  Then, just let the Nutella dessert freeze for about 8 hours and enjoy!
• A creamy and decadent ice cream.  This creamy chocolate hazelnut dessert is made from 5 simple ingredients. Simply mix, whip, fold and freeze for the most delicious gelato inspired ice cream.

Gather Nutella, heavy whipping cream, sweetened condensed milk, vanilla extract and salt.

Here are my recommended substitutions to make this ice cream if you need them.

• Nutella: This provides the fundamental flavor of this ice cream recipe. Feel free to use any brand of chocolate hazelnut spread you like. 
• Heavy Cream: This is an essential ingredient to the structure and texture of ice cream when it’s made without an ice cream mixer. Heavy cream usually whips to amount twice the amount. 
• Sweetened Condensed Milk: This is another essential ingredient for homemade ice cream when not using an ice cream maker. 
• Vanilla Extract: This provides a lovely background flavor for the ice cream.
• Salt: Just a pinch of salt helps to elevate the flavors of the entire ice cream mixture.

Nutella Ice Cream with Machine: To make this creamy chocolate filled ice cream in an ice cream maker, melt ¾ cup Nutella in the microwave for 30 seconds. Then mix 1¼ cup (296 ml) heavy cream with the Nutella and heat again for 60 seconds. Stir well to fully combine. Whisk in with ½ cup (100 g) granulated sugar, 1 ½ cups milk, 1 teaspoon (5 ml) vanilla extract and pinch of salt until well combined. Chill the ice cream base in the fridge for 3-4 hours. Pour the mixture into your prepared ice cream maker. Make sure to follow the instructions on the ice cream maker to prepare and churn the ice cream. Transfer the mixture into a freezer proof container and layer with more Nutella if desired. Freeze for at least 4-6 hours before enjoying.

Mix-Ins: Layer in mini chocolate chips, more Nutella, even crushed Ferrero Rocher pieces for more flavor and texture.

1. Pour the heavy cream into a mixing bowl. Beat on medium speed to medium peaks with a whisk attachment (or beaters). 
2. In a separate bowl melt the Nutella in the microwave in 30 second increment for 30 - 60 seconds. The chocoate hazelnut spread should become runny. Whisk the sweetened condensed milk, vanilla extract and salt into the melted Nutella until well combined. 
3. Pour the sweetened mixture into the whipped heavy cream and mix on low until combined. 
4. Layer the homemade ice cream with more ribbons of more melted Nutella into a freezer proof container. I like to do two layers of homemade ice cream topped with a swirl of melted Nutella. Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight. Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!

Store the creamy and decadent ice cream in an airtight and freezer proof container in the freezer for up to 2 months. 
Serve this ice cream with a more Nutella drizzled on top. This chocolate hazelnut ice cream would also be incredibly delicious served on top of Espresso Brownies.