February 5, 2016
No-Churn Nutella Ice Cream!
*This post may contain affiliate links. Please see my disclosure for more details!*
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, sometimes ice cream with a chocolate theme is the only way.
Therefore – my no churn Nutella ice cream recipe was born as I was in the middle of making a batch for my family. It also seemed completely necessary to create and post the recipe on World Nutella Day!
This delicious treat only takes 4 ingredients to make what is a delicious ice cream that everyone can enjoy and added bonus – you don’t need an ice cream maker to create it.
Cream, condensed milk, vanilla and nutella is the perfect marriage made that creates something smooth, creamy and ultimately deeeeelicious. Eaten in a cone, in a bowl or straight from the tub, it really is heaven is every spoonful.
Sometimes the Nutella can be a little stiff, so if it is, loosen it slightly for about 10-20 seconds in the microwave first. The only hard part about making this recipe is to not eat the whole jar of Nutella before you even start. Otherwise, this recipe couldn’t be simpler!
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 topper for my nutella brownies I posted recently… nutella heaven! It also makes a great sweet treat to go alongside my chocolate chip pancakes or my perfect crepes. Make this, enjoy it, eat it all.
No-Churn Nutella Ice Cream!
- 600 ml double cream
- 397 g can condensed milk I used light condensed milk
- 1 tsp vanilla extract
- 300 g nutella
- chopped hazelnuts
- chocolate ice cream sauce
- Pour the condensed milk, double cream, vanilla extract 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!
- 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
- 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 Recipes on my Recipes Page!
You can find me on:
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I made this at the weekend and added some tia Maria. Absolutely Devine 💕 I love the no churn ice cream recipes, they are amazing and so easy to adapt.
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
hiya, it just sounds over whisked!xx
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.
Did you have to dump your mix? Have just experienced the same thing. Such a waste of ingredients
Hiya! You don’t have to throw it away – just add it to a panon a very low heat for as little as possible, melt slightly until smooth again and it should be fine! Hope this helps! x
Hi! This sounds amazing! I don’t have a mixer could it be used with an electric hand whisk? X
Hello! Yes this will be fine 🙂 x
Hi Jane, Please share measurements in cups, teaspoons, etc. I don’t understand grams..thank you
Absolutely amazing, so easy, so tasty.
This sounds delicious! Love no churn recipes.
They’re so easy aren’t they!
[…] 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 […]
Yes please, YUM!!
Hehe thank you!
This sounds delicious. I haven’t tried double cream. Is there any other alternative or is it readily available?
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 🙂
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
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