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Chocolate Chunk Nutella Ice Cream

Nutella ice cream made with a simple no-churn method: whipped cream folded with warm Nutella for a creamy, deeply hazelnut flavor. Dark chocolate chunks throughout make each scoop taste like classic chocolate hazelnut frozen dessert.
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Prep Time 15 minutes
Freeze time (6 hours minimum) 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Nutella ice cream base
  • 2 cup heavy cream Use cold cream for best volume when whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup Nutella Warm until pourable so it blends smoothly.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.5 cup dark chocolate chunks or chips Keep chunks visible throughout the ice cream.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip the heavy cream in a stand mixer until stiff peaks form, about 2–4 minutes, scraping down the sides once you see thick, holdable peaks. Visual cue: peaks should stand straight when you lift the whisk.
Combine the Nutella mixture
  1. Whisk the sweetened condensed milk with the warmed Nutella, vanilla extract, and salt until smooth and glossy, about 1–2 minutes. Visual cue: no streaks of condensed milk remain.
Fold and swirl
  1. Gently fold the Nutella mixture into the whipped cream until just combined, stopping as soon as you no longer see white streaks. Visual cue: the mixture should look creamy and airy, not deflated.
  2. Fold in the dark chocolate chunks or chips until evenly distributed. Visual cue: dark pieces should be scattered throughout, not all sinking to one layer.
  3. Transfer the mixture to a 9x5 loaf pan and drizzle extra Nutella over the top, then swirl with a knife. Visual cue: dark hazelnut-brown ribbons should appear on the surface.
Freeze
  1. Freeze at least 6 hours or overnight until firm. Visual cue: the ice cream should scoop cleanly with no wet, loose edges.

Notes

For the smoothest, scoopable texture, whip the heavy cream until truly stiff peaks before folding—overmixing can make it softer. Store covered in the freezer for up to 2–3 weeks. Freezing longer than that may slightly mute the chocolate-hazelnut flavor. For a lighter option, swap sweetened condensed milk with an equal amount of a no-sugar-added condensed-style sweetener if available, but texture may be slightly softer.