July 9, 2020

No-Churn Nutella Ice Cream

Name: No-Churn Nutella Ice Cream
Prep time: 5 min
Total time: 305 min
Ingredients: 2 cups heavy whipping cream; 1 can sweetened condensed milk; 1 1/2-2 cups Nutella; 1/4 teaspoon kosher salt

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Did you know that you can make ice cream so easily from your own kitchen without an ice cream maker? Okay, well, it’s not exactly the same thing, but I promise you can’t tell the difference! This also gives you the freedom to create whatever flavors you want. So of course, you know the first flavor I’m going to create will be Nutella because, well, it’s Nutella! You can easily whip up this No-Churn Nutella Ice Cream in a matter of minutes, and then, as always, the hardest part is waiting!

single ice cream cone with scoop of No Churn Nutella Ice Cream, standing inside a mini mason jar next to a piece of broken cone with some ice cream on it, on a marbled surface with a white background

Before you start on this recipe, you’ll want to put a metal loaf pan in the freezer to chill it while you prepare the ice cream. This recipe starts with beating whipping cream until it becomes whipped cream. In a separate bowl, you’ll mix together sweetened condensed milk, Nutella, and salt. Lastly, you’ll fold the whipped cream into the Nutella mixture. That’s it! It’s that easy! I like to line my loaf pan with parchment paper before pouring the mixture in to keep it from sticking (and to make clean-up easier). A tip I picked up from Mike over at Mike Bakes NYC is to hold the parchment paper in place using binder clips on the edge of the pan. This will make it much easier to pour the mixture into the parchment-lined pan!

top down view of a loaf pan of no-churn nutella ice cream with a few scooped ice cream balls starting to melt, and an ice cream scooper with a red handle sticking out of the pan, on top of a marbled surface

Once your ice cream mixture is in the pan, it just has to freeze. This part is hard because it takes multiple hours, and all I can think about while I’m waiting is the deliciousness that is in the freezer! I like to let it freeze overnight, but 4-5 hours should be enough if you’re really antsy to dive in. This treat has a very ice cream-like texture and a rich, Nutella flavor. It’s so easy to make and you can impress everyone with your ice cream making skills!

three ice cream cones with no-churn nutella ice cream lined up in a row, each standing inside a mini mason jar, on top of a marbled surface with a white background

Also, apparently July is ice cream month, so I plan to make a few more ice creams this month! So let me know, what’s your favorite ice cream flavor (after No-Churn Nutella Ice Cream, of course!)?

Single Nutella Ice Cream Cone in a mason jar on a marble surface in front of a white background

Print Recipe

No-Churn Nutella Ice Cream

Prep Time5 mins

Total Time5 hrs 5 mins

Ingredients

2 cups heavy whipping cream
1 can sweetened condensed milk
1 1/2-2 cups Nutella
1/4 teaspoon kosher salt

Instructions

Chill a metal loaf pan in the freezer.
Whisk sweetened condensed milk, Nutella, and salt together.
Beat the heavy cream till stiff.
Fold half the whipped cream into the Nutella mixture until combined, then pour back into the whipped cream mixture and mix thoroughly.
Line chilled loaf pan with parchment paper, and pour in ice cream mixture.
Chill until ice cream texture, about 4-5 hours, or overnight.
Enjoy!