Nutella Ice Cream

Who doesn’t love ice cream ! Every country has its own special flavor but the basic recipe still uses milk, cream, sugar and eggs in some cases. Non dairy varieties are getting more popular these days because of veganism as well as health issues where people cannot tolerate dairy. 

Indian flavors like kesar-pista (saffron -pistachio), kaju draksh (cashew-raisins), and various flavors of kulfi etc are very popular. While vanilla and chocolate are one of the most popular flavors.

Nutella is Italy’s gift to the world. It is a sweetened hazelnut and cocoa mixture used in countless ways- on waffles, crepes, sandwiches, dessert pizzas etc. 

Niki can eat nutella by itself, such is her love for the sweet spread. Pssst.. I try to hide it from her if I want to make a dessert out of it. This ice cream was inspired by our travel to Sorrento, Italy where Niki and her cousins had nutella ice cream at a local gelato parlor. I remember tasting it and it was lip smackingly good!!

Come let’s dive right in and make some ice cream..


8-12 servings

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes plus freezing time

  • 1 can condensed milk
  • 1 pint heavy whipping cream
  • 4 tbsp hazelnuts, toasted and chopped
  • ½-¾ cup nutella
  • 1 tsp hazelnut extract, optional
  • For the sauce:
  • 4 tbsp whole milk
  • 3 tbsp nutella
  • ¼ tsp hazelnut extract, optional
  • To decorate:
  • Wafers 
  • Toasted and chopped hazelnuts to serve

Step 1
For the sauce, mix milk and nutella in a pan and place on medium heat. Keep whisking for 4-5 minutes until it thickens. Cool and add the hazelnut extract. Keep aside.

Step 2
In a bowl add heavy cream and beat until it is light and fluffy or stiff peaks form about 3 minutes.

Step 3
Add condensed milk and nutella, mix in lightly until everything is incorporated.

Step 4
Add hazelnut extract and the chopped nuts. Mix again. 

Step 5
Pour the mixture in a loaf pan cover and freeze for 6-8 hours. 

Step 6 
When ready to serve scoop ice cream, pour the prepared sauce and decorate with chopped hazelnuts and wafers.

You can make the ice cream without hazelnut extract, but adding the extract will lend a more prominent hazelnut flavor.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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