No-Churn Nutella Ice Cream Recipe
Whipped heavy cream traps air that keeps the base soft and scoopable straight from the freezer, while sweetened condensed milk supplies enough sugar and fat to stop ice crystals from forming, so no ice cream maker or churning is needed at all.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 495 min
- Servings
- 8
Ingredients
- 2 cups heavy cream, cold
- 14 oz can sweetened condensed milk
- 1 cup Nutella, plus extra for swirling
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/3 cup chopped toasted hazelnuts, for topping
Nutrition per serving
- Calories
- 2731
- Protein
- 60g
- Carbs
- 411g
- Fat
- 100g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Chill a metal loaf pan or freezer-safe container in the freezer while you prepare the base.
- 2In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- 3In a separate bowl, whisk together the sweetened condensed milk, Nutella, vanilla extract, and salt until completely smooth.
- 4Fold about a third of the whipped cream into the Nutella mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain, using a rubber spatula and a light hand to keep as much air in the mixture as possible.
- 5Pour half the mixture into the chilled loaf pan, drizzle with a few tablespoons of extra Nutella, and swirl lightly with a knife. Repeat with the remaining mixture and more Nutella.
- 6Cover tightly with plastic wrap or a lid, pressing the wrap directly onto the surface to prevent ice crystals, and freeze for at least 8 hours or overnight, until firm.
- 7Scoop into bowls and top with chopped toasted hazelnuts before serving.
Tips & variations
- Warm the Nutella for 15-20 seconds in the microwave before drizzling and swirling; it pours more easily and creates cleaner ribbons through the base.
- Stir 1/2 cup of mini chocolate chips or chopped hazelnuts directly into the base in step 4 for texture in every bite, not just on top.
- For a stronger hazelnut flavor, use hazelnut liqueur in place of the vanilla extract.
- A metal loaf pan freezes the mixture faster and more evenly than plastic, which helps keep the texture smooth.
Storage & reheating
Store covered tightly in the freezer for up to 2 months. Press plastic wrap directly against the surface before sealing to limit ice crystals. Let sit at room temperature for 5-10 minutes before scooping if it's frozen very hard.
Tips from the Tulo kitchen
- Chilling the mixing bowl and beaters in the freezer for 10 minutes before whipping the cream helps it reach stiff peaks faster.
- A shallow, wide container freezes firmer and more evenly than a tall, narrow one, since the mixture sets from the outside in.
FAQ
Do I need an ice cream maker for this recipe?
No. The whipped cream provides the aeration that a machine would normally churn in, so this recipe skips the machine entirely.
Why is my no-churn ice cream icy instead of creamy?
This usually means the cream wasn't whipped to full stiff peaks, or the folding step deflated too much air; both reduce the trapped air that keeps the texture smooth.
Can I use light cream or half-and-half instead of heavy cream?
No. Heavy cream has enough fat (at least 36%) to whip to stable stiff peaks; lighter creams won't hold their structure and the ice cream will freeze hard and icy.
How long does homemade Nutella ice cream keep in the freezer?
Up to 2 months when stored in an airtight container with plastic wrap pressed against the surface. Texture is best within the first 3 to 4 weeks.