How To Make Nutella Ice Cream With Ice Cream Maker: Recipe

Blend Nutella into a silky custard, chill well, then churn in your ice cream maker until set.

I've made Nutella ice cream dozens of times, and I’ll walk you through every step. This guide covers how to make Nutella ice cream with ice cream maker from ingredients to serving. I explain why a custard base gives the best texture, how to get perfect swirls, and common mistakes I learned the hard way. Read on for a simple, reliable method that yields creamy, scoopable Nutella ice cream every time.

Why you'll love this Nutella ice cream recipe

Nutella ice cream balances hazelnut chocolate with a rich, creamy base. It uses simple pantry ingredients and an ice cream maker. The result is smooth, scoopable ice cream with a rich Nutella flavor. This recipe shows how to make Nutella ice cream with ice cream maker using a cooked custard base for stability and taste. I prefer a custard base because it gives better mouthfeel and slows melting. You can also adapt it to a no-cook method if you are short on time.

Ingredients (serves 6)

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup Nutella, room temperature
• 1 teaspoon vanilla extract
• Pinch of fine salt

Notes on ingredients:

• Use full-fat dairy for a creamy texture.
• Let the Nutella sit at room temperature so it blends easily.
• For extra hazelnut punch, fold in 2 tablespoons of toasted hazelnuts before final churn.

This list shows exactly what you need to make how to make Nutella ice cream with ice cream maker using a custard base.

Equipment you’ll need

• Ice cream maker (freezer-bowl or compressor type)
• Medium saucepan
• Mixing bowls
• Whisk and spatula
• Fine-mesh sieve
• Instant-read thermometer (helpful but optional)
• Container for freezing (preferably shallow and airtight)

Tips on equipment:

• Use a chilled freezer-bowl that has been frozen according to the maker’s instructions.
• A heavy-bottom saucepan prevents scorching when heating milk and cream.
• A sieve ensures a silky custard free of any cooked egg bits.

This gear makes learning how to make Nutella ice cream with ice cream maker smooth and predictable.

Step-by-step: How to make Nutella ice cream with ice cream maker

1. Prepare chilling time

   • Chill the freezer bowl (if needed).
   • Cool bowls and utensils in the fridge to keep things cold.

2. Warm the dairy

   • Combine milk and 1 cup of the cream in a saucepan.
   • Heat over medium until steam appears. Do not boil.

3. Whisk eggs and sugar

   • In a bowl, whisk egg yolks with sugar until pale and slightly thick.

4. Temper the eggs

   • Slowly pour 1/3 of the hot milk into the yolks while whisking.
   • Return the tempered mix into the saucepan.

5. Cook the custard

   • Stir constantly over medium-low heat.
   • Cook until the custard coats the back of a spoon or reaches 170–175°F. Do not boil.

6. Strain and cool

   • Pour custard through a sieve into a clean bowl.
   • Stir in the remaining 1 cup cream, vanilla, and a pinch of salt.
   • Let cool slightly.

7. Add Nutella

   • Whisk room-temperature Nutella into the warm custard until fully incorporated.
   • If you want swirls instead of full blend, fold in Nutella later when churning.

8. Chill the base

   • Cover and chill the mixture in the fridge for at least 4 hours or overnight.
   • Proper chill improves texture and churn performance.

9. Churn the ice cream

   • Pour the chilled base into the ice cream maker.
   • Churn according to manufacturer instructions until it reaches soft-serve consistency.

10. Add texture and harden

• For Nutella swirls, drizzle spoonfuls of Nutella into the churned ice cream and fold gently.
• Transfer to a shallow container, press plastic wrap to the surface, and freeze 4 hours to firm.

I repeat this method often. The key steps are tempering eggs, thorough chilling, and not overworking Nutella. This is the trusted way to make Nutella ice cream with ice cream maker for creamy results every time.

Tips, variations, and flavor add-ins

• For a stronger Nutella flavor, increase Nutella to 2/3 cup and reduce sugar slightly.
• To create swirls, warm 1/4 cup Nutella with 1 teaspoon vegetable oil until pourable, then ripple into churned ice cream.
• Make it vegan: replace dairy with full-fat coconut milk and use a vegan chocolate-hazelnut spread. Skip the eggs and use a stabilizer like cornstarch.
• Quick no-cook version: Whisk 2 cups heavy cream with 1 cup sweetened condensed milk and 1/2 cup Nutella, then churn—texture will be softer.
• Add-ins: toasted hazelnuts, chopped dark chocolate, or a pinch of espresso powder to deepen chocolate notes.

Personal tip: I once heated Nutella directly in the pan and scorched the flavor. Now I always mix Nutella into warm custard off heat. This avoids burnt taste and keeps the texture smooth. These adjustments help when figuring out how to make Nutella ice cream with ice cream maker that tastes like gelato from home.

Troubleshooting common problems

• Ice cream is icy or grainy

  • Cause: base wasn’t chilled enough or churned too slowly.
  • Fix: always fully chill your base and follow your machine’s recommended churn time.

• Nutella won’t blend smoothly

  • Cause: Nutella too cold or added to cold base.
  • Fix: warm Nutella slightly or add it to warm custard before chilling.

• Ice cream is too soft after freezing

  • Cause: high sugar/fat balance or insufficient hardening time.
  • Fix: freeze in a shallow container for longer. Add 1 tablespoon vodka if you want scoopable softness; it lowers freezing point.

• Custard curdled while cooking

  • Cause: heat too high or not tempered properly.
  • Fix: cook low and stir constantly; if curdled, strain and consider remaking the base.

From experience, tempering eggs slowly and chilling overnight solves most texture issues. This knowledge helps you confidently learn how to make Nutella ice cream with ice cream maker.

Storage, serving, and presentation

• Freezing: Store in an airtight container for up to 2 weeks for best flavor. Press plastic wrap onto the surface to avoid ice crystals.
• Serving: Let ice cream sit 5–10 minutes at room temperature before scooping for easier serving.
• Presentation: Swirl warmed Nutella on top and sprinkle chopped toasted hazelnuts. Serve in a chilled bowl for slower melting.

I store small portions in single-serve containers. They thaw faster and keep texture better. Use shallow containers for faster hardening if you want to know exactly how to make Nutella ice cream with ice cream maker and maintain ideal texture.

Frequently Asked Questions about how to make Nutella ice cream with ice cream maker

What’s the best base for Nutella ice cream?

A cooked custard base is best for richness and texture. It yields a smooth mouthfeel and melts slowly, making it ideal for how to make Nutella ice cream with ice cream maker.

Can I make Nutella ice cream without eggs?

Yes. Use a no-cook base with heavy cream and sweetened condensed milk or use cornstarch as a stabilizer. This keeps things simple while still showing how to make Nutella ice cream with ice cream maker.

How do I get Nutella swirls instead of a uniform flavor?

Warm a few tablespoons of Nutella with a little oil until pourable, then ripple it through during the last minutes of churn. That method preserves stripes and shows a creative way to make Nutella ice cream with ice cream maker.

Can I use a freezer-bowl ice cream maker?

Yes. Make sure the bowl is fully frozen per the manufacturer’s instructions and the base is very cold. Proper preparation is essential when learning how to make Nutella ice cream with ice cream maker at home.

How long should I churn the ice cream?

Churn time varies by machine but usually 20–30 minutes for freezer-bowl types. Aim for a soft-serve consistency before transferring to the freezer to finish setting, an important step in how to make Nutella ice cream with ice cream maker.

Conclusion

You now have a clear, reliable method for making creamy Nutella ice cream with an ice cream maker. Follow the custard method for the best texture, chill thoroughly, and handle Nutella gently to avoid graininess. Try variations like swirls, nuts, or a vegan base to match your taste. Make a batch this weekend, and share your results in the comments or subscribe for more homemade ice cream recipes.