Chocolate Hazelnut Nutella Ice Cream Recipe

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Chocolate Hazelnut Nutella Ice Cream Recipe

Treat yourself to the creamy, chocolatey goodness of Chocolate Hazelnut Nutella Ice Cream. This simple, no-churn ice cream blends the rich taste of Nutella with smooth, heavy cream, set in an eye-catching Bundt mould.

Prep Time 20

Chill Time 8

Total Time 8 20

Servings

Calories 507kcal

Author Fay

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.

NOTES

Make sure all ingredients are well mixed for uniform flavor and texture.

Freezing the ice cream overnight ensures it is thoroughly set and easier to unmold.

Serve the ice cream as soon as it’s sliced for the best texture and to prevent it from melting too quickly.

Keep any leftover chocolate syrup in the fridge; it’s great on pancakes, waffles, or other desserts.

NUTRITION