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Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream turns Nutella into a dense, velvety frozen dessert with a rich hazelnut-forward flavor. Blend until completely smooth, freeze, then re-spin for a scoopable texture and swirl in extra Nutella just before serving.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.3333333333 cup Nutella
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Softened for smoother blending.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Extra Nutella for swirling on top Use additional Nutella to drizzle and swirl.

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Blend and Freeze
  1. In a blender, combine whole milk, heavy cream, Nutella, granulated sugar, cream cheese, vanilla extract, and salt, then blend until completely smooth with no streaks.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours until solid.
Process and Serve
  1. Process on the Ice Cream setting, then scrape and check the texture; if it looks too firm or crumbly, re-spin with 1 tablespoon milk.
  2. Drizzle extra Nutella over the top and swirl in before serving for visible chocolate-hazelnut streaks.

Notes

Pro tip: blend extra thoroughly so the cream cheese fully disappears—this helps the Ninja Creami texture stay dense and velvety. Store covered in the freezer up to 2 days; for best scoopability, let it sit at room temperature for 2–3 minutes. Freezing/processing again is not recommended. For a lighter option, use half-and-half in place of heavy cream, which may soften the final density slightly.