Treat yourself to the creamy, chocolatey goodness of Chocolate Hazelnut Nutella Ice Cream, perfect for any time you need a sweet treat. This simple, no-churn ice cream blends the rich taste of Nutella with smooth, heavy cream, set in an eye-catching bundt mold. Whether you choose a decorative or plain pan, this ice cream is bound to be a showstopper.
Things I Love About This Ice Cream
Versatile Molding Options
You can make this Chocolate Hazelnut Nutella Ice Cream in any mold you like. Whether it's a fancy bundt pan for special occasions or a simple loaf pan for a family treat, this recipe works with what you have. It’s perfect for any kind of get-together, adding a fun twist to your dessert table.
No-Churn Convenience
You don’t need an ice cream maker to whip up this delicious ice cream. This no-churn recipe is perfect if you want to avoid extra gadgets and mess. Just mix, freeze, and enjoy! It's a great way to make ice cream at home without any fuss.
Rich Flavor Profile
Get ready for a mouthful of creamy, chocolatey goodness with this ice cream. The Nutella blends perfectly with rich chocolate pieces for a super satisfying treat. Want to mix it up? Throw in some chopped hazelnuts for crunch or a spoonful of peanut butter for an extra kick. Customize it however you like for your perfect scoop!
Ingredients In Nutella Ice Cream
Chocolate Shards:
- Melted Chocolate: This is used to make thin, crisp pieces of chocolate that add a delightful crunch and rich chocolate flavor to the ice cream.
Nutella Ice Cream:
- Sweetened Condensed Milk: Adds sweetness and creamy texture to the ice cream base, helping it freeze soft and scoopable without the need for churning.
- Heavy Cream: Provides the fat content necessary for a smooth, creamy ice cream texture. When whipped, it helps to aerate the mixture, making the ice cream light and fluffy.
- Nutella: A chocolate hazelnut spread that infuses the ice cream with its signature rich, nutty flavor, enhancing the overall taste of the dessert.
Chocolate Sauce/Syrup:
- Cocoa Powder: Gives the syrup a deep chocolate flavor, serving as the base of the sauce.
- Water: Thins the sauce to the desired consistency.
- Sugar: Sweetens the sauce and contributes to its syrupy texture.
- Vanilla Extract: Adds a hint of vanilla flavor that complements the chocolate.
- Salt: A pinch of salt is used to balance the sweetness and enhance the overall flavor of the chocolate syrup.
How To Make Moulded Nutella Ice Cream
Chocolate Shards:
- Spread the Chocolate: Pour melted chocolate onto one end of a piece of parchment paper. Place another piece of parchment paper on top.
- Flatten: Use a rolling pin to gently roll over the top parchment, spreading the chocolate into a thin, even layer across the paper.
- Chill and Set: Place the parchment with the chocolate in the refrigerator to harden. This should take about 30 minutes.
- Create Shards: Once the chocolate is firm, remove the top layer of parchment and break the chocolate into jagged, shard-like pieces.
Nutella Ice Cream:
- Combine Ingredients: In a large mixing bowl, add sweetened condensed milk, heavy cream, and Nutella.
- Whip the Mixture: Using a hand mixer or a stand mixer, whip the ingredients together until the mixture thickens and increases in volume. This will create a light, airy texture and is crucial for a creamy ice cream.
- Assemble in Pan: Spoon half of the whipped ice cream mixture into a bundt pan. Sprinkle a layer of chocolate shards over the top, then add the rest of the ice cream mixture. Add another layer of chocolate shards.
- Freeze to Set: Place the bundt pan in the freezer and let the ice cream set until it is solid, usually overnight. This step is important to ensure that the ice cream holds its shape when unmolded.
Chocolate Sauce/Syrup:
- Cook the Syrup: In a saucepan, combine cocoa powder, sugar, water, vanilla extract, and a pinch of salt. Heat the mixture over medium-high until it begins to boil.
- Thicken the Syrup: Once boiling, reduce the heat to low and let the mixture simmer for about 3 minutes, or until it slightly thickens.
- Cool and Chill: Remove the saucepan from heat, strain the syrup through a fine sieve to remove any lumps, and allow it to cool to room temperature. After it has cooled, refrigerate the syrup to chill it thoroughly.
To Serve:
- Unmold the Ice Cream: When ready to serve, remove the ice cream from the freezer. If necessary, briefly run the outside of the bundt pan under warm water to help release the ice cream.
- Turn Out onto a Plate: Carefully invert the bundt pan onto a serving plate to unmold the ice cream.
- Add Finishing Touches: Slice the ice cream, drizzle with the chilled chocolate syrup, and serve each slice with a bit more syrup on the side for added flavor.
Pro Tip
One pro tip for making this Chocolate Hazelnut Nutella Ice Cream is to make sure the heavy cream is really cold before you start whipping it. This helps it whip up faster and increases the volume, which makes your ice cream lighter and creamier. Keep the cream in the fridge until the moment you need to use it. This little step can make a big difference in the texture of your ice cream.
Recipe Variations
- Toasted Hazelnuts: Enhance the Nutella flavor by mixing in toasted, chopped hazelnuts. The extra crunch and nutty taste complement the creamy texture of the ice cream and amplify the hazelnut profile.
- Coconut Flakes: Stir in toasted coconut flakes for a tropical twist. The coconut adds a sweet, nutty flavor that goes nicely with the chocolate and hazelnut tones of the Nutella.
- Banana Chunks: Fold in slices or chunks of banana before freezing the ice cream. Banana and Nutella are a classic pairing; the sweetness of the bananas enhances the chocolate and hazelnut flavors.
- Cherry Swirl: Mix in a cherry compote or some cherry preserves for a vibrant, fruity addition. Cherries and chocolate are a delicious match, and the cherries add a lovely color and tartness that cuts through the sweetness.
- Coffee Kick: Mix in a shot of espresso or a tablespoon of instant coffee granules to the Nutella mixture for a mocha flavor. The coffee enhances the chocolate flavor, making it even more rich and deep.
More Nutella Desserts And Ice Cream Recipes
More Ice Cream Recipes
- Peanut Butter Ice Cream
- Tim Tam Slam Ice Cream Recipe
- Snickers Ice Cream (No Churn)
- Nutella Brownie Ice Cream Cake
Frequently Asked Questions For Nutella Ice Cream
Yes, you can make this Nutella ice cream in any freezer-safe container. A loaf pan or a regular cake pan works well too. Just layer the ice cream mixture and chocolate shards as directed, then freeze.
For best results, freeze the ice cream overnight, or at least for 8 hours. This ensures it’s fully set and firm enough to slice.
Yes, adding a small amount of alcohol like Frangelico (hazelnut liqueur) or rum can enhance the flavor and help keep the Nutella ice cream softer and easier to scoop. Just a tablespoon or two will do—add it to the ice cream mixture before freezing.
Chocolate Hazelnut Nutella Ice Cream Recipe
INGREDIENTS
Chocolate Shards
- ¼ cup (¼ cup) dark chocolate melted
Nutella Ice Cream
- 395 g (14 oz) sweetened condensed milk
- 600 ml (2 ½ cups) heavy cream
- ¾ cup (¾ cup) nutella
Hershey's Chocolate Syrup
- 75 g (2 ⅔ oz) Hershey's cocoa powder or other cocoa powder
- 300 ml (1 ¼ cups) water
- 300 g (1 ½ cups) sugar
- 1 teaspoon (1 teaspoon) vanilla
- ¼ teaspoon (¼ teaspoon) salt
INSTRUCTIONS
Chocolate Shards
- Spread melted chocolate on one half of a parchment paper.
- Place another sheet on top and use a rolling pin to gently flatten the chocolate into a thin layer.
- Refrigerate while preparing the ice cream until it’s firm.
- Peel off the top parchment and break the chocolate into small, jagged shards.
Nutella Ice Cream
- In a large bowl, combine the heavy cream, sweetened condensed milk, and Nutella.
- Use a hand mixer or stand mixer to whip the mixture until it thickens and increases in volume by about one-third. This should take about 4-5 minutes.
- Place your silicone bundt pan on a stable, flat surface within a larger cake pan for easier handling.
- Pour half of the ice cream mixture into the bundt pan. Sprinkle a layer of chocolate shards over this. Add the remaining ice cream mixture and another layer of shards.
- Carefully transfer the bundt pan setup to your freezer. Freeze the ice cream overnight or at least 8 hours until completely firm.
Hershey's Chocolate Syrup
- In a saucepan, combine the cocoa powder, sugar, water, vanilla extract, and salt.
- Heat over medium-high, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and let it simmer for about 3 minutes, or until slightly thickened.
- Remove from heat and strain the syrup through a fine mesh sieve into a heatproof jug to remove any lumps. Allow to cool to room temperature, then refrigerate to chill.
Serving
- To serve, invert the bundt pan onto a serving plate. Drizzle with chilled chocolate syrup, cut into slices, and serve immediately with extra syrup on the side.
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