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three white ribbed ramekins of no-churn nutella ice cream next to a rose gold spoon.
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5 from 2 votes

No-Churn Nutella Ice Cream

Easy, chocolatey, from-scratch recipe without any special kitchen equipment.
Prep Time10 mins
Chill time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 12 scoops
Calories: 443kcal


  • Mixer or whisk
  • silicone spatula
  • Two bowls


  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 ½-2 cups Nutella


  • Chill a metal loaf pan in the freezer.
  • Whisk sweetened condensed milk and Nutella together.
  • Beat the heavy cream till stiff.
  • Fold the Nutella mixture into the whipped cream mixture until thoroughly combined.
  • Line chilled loaf pan with parchment paper, and pour in Nutella mixture.
  • Chill about 4-5 hours, or overnight.
  • Scoop and enjoy!


Freezing a metal loaf pan ahead of making this recipe helps the ice cream to freeze more quickly, but if you don't have a metal pan, that's okay too! Just make sure it's freezer safe!
When whipping cream, you can check if it's ready by stopping the mixer and sticking the beater or whisk straight down into the mixture and pull it straight up. If it creates a peak that stands up on it's own, it's ready. Be careful not to overwhip it!


Sodium: 68mg | Calcium: 160mg | Vitamin C: 1mg | Vitamin A: 672IU | Sugar: 39g | Fiber: 2g | Potassium: 313mg | Cholesterol: 56mg | Calories: 443kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 22g | Fat: 28g | Protein: 6g | Carbohydrates: 42g | Iron: 2mg