Nutella ice cream is made with the most popular spread in France. The Nutella flavor makes a rich hazelnut chocolatey delicious ice cream recipe with a custard base.
Nutella, it seems to be a staple in France. It’s embedded in daily rituals of spreading on a baguette with butter which was a favorite of mind since childhood, like so many Persians.
In order to make this homemade Nutella ice cream recipe, I used a ice cream maker which guarantees to a creamier ice cream experience with zero ice crystals in sight.
It was last year birthday present which has become my favorite appliance. Now don't get me wrong it was not a cheap machine but well worth saving for to make homemade ice cream, now let's get started!
Why You'll Love This Nutella Ice Cream Recipe
- Creamy texture thanks to heavy cream
- Easy to make with an ice cream machine
- Perfect for Nutella lovers and fans of churn ice cream recipes
Ingredients – What You’ll Need
Gather the following ingredients:
Mix
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup Nutella
Egg Mix
- 5 egg yolks room temperature
- ½ cup sugar
- ½ tablespoon vanilla extract
- dash of salt
Toppings
- Optional mix-ins: pecan nuts, macadamia nuts, or a swirl of caramel sauce
Preparing the Ice Cream Base
- Begin by gently heating the milk and cream over medium heat in a large saucepan.
- In a medium bowl, whisk together egg yolks, vanilla, salt, sugar until pale.
- Slowly temper the egg yolk with 1 cup mixture of the warm milk, pour a little at a time and mix, then return egg mixture to the saucepan.
- Cook over low heat until it thickens slightly—be careful not to scramble the eggs. Once it starts to thicken, pour into a larger bowl and add the spoonful of Nutella and mix until fully blended with the custard
Chilling & Churning
- Pour mixture into a glass container and place in the fridge for 2 hours. Remove and pour into the ice cream machine churn Nutella ice cream until it reaches a soft-serve consistency. Mine was about 35 minutes.
Freezing & Serving
- Transfer your churned ice cream into a freezer-safe container.
- Smoothing the top with a spatula with one layer then add in chopped chocolate chips or chopped bar in between each layer of ice cream, repeat step till all ice cream is done.
- The ice cream is soft at this time so freeze for at least four hours. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!
- Cover in the freezer-safe container, and freeze overnight.
The Next Day: Scoop and Enjoy
The ice cream seems to always taste better the next day where the favors have settled into one another. Scoop your finished ice cream into cones or bowls using an ice cream scoop. Serve with a side of caramel sauce or top with pecan nuts for extra crunch or what ever your hearts desire.
More French Recipes to Enjoy!
Tips for Success
- Avoid high heat when mixing the custard.
- The Cusinart is the best ice cream machine I found.
- Store in freezer containers with tight lids to prevent freezer burn.
Some Items For This Recipe
(Amazon affiliate links)- Check out all of my Amazon Storefronts or buy some items for this recipe.
This homemade ice cream recipe is a game-changer. Whether you’re a Nutella newbie or long time lover, this ice cream treat is a must-try. Forget store-bought that are full of chemicals; this is the kind of creamy ice cream you’ll want to make on repeat. So this summer treat yourself with a electric ice cream maker. It makes the best dessert, that I have yet to find, a person who doesn't love ice cream. Hope you enjoyed our journey today with a French favorite. Until next time my beautiful friends as my quest for the perfect bite continues. As they say in France, Bon Appétit!
Nutella Ice Cream
Equipment
- 1 1 Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Make
Ingredients
Mix
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup Nutella
Eggs
- 5 egg yolks room temperature
- ½ cup sugar
- ½ tablespoon vanilla extract
- dash of salt
Toppings
- Optional mix-ins: pecan nuts macadamia nuts, or a swirl of caramel sauce
Instructions
Preparing the Ice Cream Base
- Begin by gently heating the milk and cream over medium heat in a large saucepan.
- In a medium bowl, whisk together egg yolks, vanilla, salt, sugar until pale.
- Slowly temper the egg yolk with 1 cup mixture of the warm milk, pour a little at a time and mix, then return egg mixture to the saucepan.
- Cook over low heat until it thickens slightly—be careful not to scramble the eggs.
- Once it starts to thicken, pour into a larger bowl and add the spoonful of Nutella and mix until fully blended with the custard
Chilling & Churning
- Pour mixture into a glass container and place in the fridge for 2 hours.
- Remove and pour into the ice cream machine churn Nutella ice cream until it reaches a soft-serve consistency. Mine was about 35 minutes.
Freezing & Serving
- Transfer your churned ice cream into a freezer-safe container.
- Smoothing the top with a spatula with one layer then add in chopped chocolate chips or chopped bar in between each layer of ice cream, repeat step till all ice cream is done.
- The ice cream is soft at this time so freeze for at least four hours. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!
- Cover in the freezer-safe container, and freeze overnight.
Leave a Reply