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4 Ingredient, 2 step No-Churn Nutella themed Ice-Cream – no need to churn, simply whisk and freeze!



I obviously have a few No-Churn Ice Cream recipes on my blog now, such as my No-Churn Crunchy Cookie Butter Ice-cream and my No-Churn Salted Caramel Ice-Cream but I realised, as I was in the middle of making a batch for my family, that I hadn’t posted the recipe for my No-Churn Nutella Ice Cream yet. This of course, seemed ridiculous that I hadn’t done so – and now this is a necessary as its World Nutella Day today!

This delicious treat only takes 4 ingredients to make a delicious Ice Cream that everyone can enjoy, and you don’t need an Ice Cream maker to create it. Cream, Condensed Milk, Vanilla and Nutella is a marriage made in a heaven that creates something smooth, creamy and ultimately deeeeelicious.


Sometimes the Nutella can be a little stiff, so if it is, loosen it slightly for about 10-20 seconds in the microwave first… but otherwise, you add all the ingredients into your stand mixer bowl, attach the whisk attachment and whisk it on a medium speed until it is super thick, creamy and mousse like… this is where I REALLY struggle to not eat it all myself, with a spoon. Seriously, when I dollop the mixture into the tin to freeze, I do keep a couple of spoonfuls back for myself to just eat then and there. In reality, it would make a delicious ice-cream topper too unfrozen!

This Ice Cream would also make the PERFECT topped for my Nutella Brownies I posted recently… Nutella heaven! Make this, enjoy it, eat it all.

This mixture fills a 2lb loaf tin!


No-Churn Nutella Ice Cream
– 600ml Double Cream
– 1x 397g Can Condensed Milk (I used light condensed milk)
– 1 tsp Vanilla Bean Extract
– 300g Nutella

To Serve
– Chopped Hazelnuts
– Chocolate Ice Cream Sauce



1) Pour all of the ingredients (The condensed milk, cream, vanilla, and the yummy Nutella) into a mixer and whisk until a thick mousse like texture is formed, and it holds itself – this can take up to and over 5 minutes!

2) Pour into a loaf tin, or freezer proof container and cover – freeze for 6-8 hours or preferably overnight so it has time to get to the correct texture and it is easier to serve!  When serving, ideally remove from the freezer 30 minutes before you want it! Enjoy!!

Tips and Ideas

I am obviously using Nutella here, but you can use whatever brand chocolate hazelnut spread that you like – or even a plain chocolate one, or a peanut butter one, etc! Its always up to you!

You can obviously also use full-fat condensed milk but I always try and make at least one ingredient less fattening, but the cream should stay as double cream otherwise it might not work. If you are in a country without double cream than use the highest fat one you can find such as whipping cream or heavy cream!

This will last in the freezer for 3 months – but It will never last that long in my house.



Find my other No-Churn Recipes on my Recipes Page!

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J x

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  1. Chenise on May 15, 2021 at 2:21 pm

    While I was whisking all the ingredients together it started to thicken, but then ended up separating into lumpy chunks and runny liquid 🙁 What did we do wrong? We used carnation condensed milk, Morrison’s double cream, Morrison’s white chocolate hazelnut spread and Taylor & Colledge vanilla bean extract in a stand mixer. Not sure if it’s our method that was wrong or if one of the ingredients wasn’t good enough quality 🙁 x

    • Jane's Patisserie on May 17, 2021 at 12:28 pm

      hiya, it just sounds over whisked!xx

    • Jess on August 9, 2021 at 4:38 pm

      I used all the same ingredients and spread as you and the same thing happened to me. However at the same time I did the biscoff recipe and that didn’t go lumpy.

  2. Carly on March 28, 2021 at 9:01 am

    Hi! This sounds amazing! I don’t have a mixer could it be used with an electric hand whisk? X

    • Jane's Patisserie on March 29, 2021 at 3:06 pm

      Hello! Yes this will be fine 🙂 x

  3. Maribel on March 25, 2021 at 2:33 am

    Hi Jane, Please share measurements in cups, teaspoons, etc. I don’t understand grams..thank you

  4. Sally on December 7, 2020 at 8:39 pm

    Absolutely amazing, so easy, so tasty.

  5. Kelly on March 2, 2016 at 10:47 pm

    This sounds delicious! Love no churn recipes.

  6. Two new tasty treats! | Rabbit & Roo on February 20, 2016 at 10:09 pm

    […] second new treat I tried this week was No-Churn Nutella Ice Cream from Jane’s Patisserie . Now I know I big up these recipes a lot but I can’t help it, I’ve even had to set up […]

  7. Suzanne on February 6, 2016 at 12:11 am

    Yes please, YUM!!

  8. srividhya on February 5, 2016 at 4:07 pm

    This sounds delicious. I haven’t tried double cream. Is there any other alternative or is it readily available?

    • Jane's Patisserie on February 5, 2016 at 4:13 pm

      I’m not sure where you’re from so I don’t know if you have it? You just need the fattiest liquid cream you can get also known as double/heavy/whipping cream etc 🙂

  9. Emma on February 5, 2016 at 2:49 pm

    Hi Jane I know it says vanilla bean extract, can this be bought in a jar or do you have to extract it from he bean yourself? Also can it be swapped for standard liquid vanilla extract?
    Thanks Emma x

    • Jane's Patisserie on February 5, 2016 at 3:29 pm

      Hiya – You can replace it with normal vanilla extract but I much prefer vanilla bean extract (which you can buy in jars like normal extracts) as its stronger and you use less 🙂 x

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