Easy Nutella Ice Cream
This delicious Nutella Ice Cream recipe has only 6 ingredients and it's made without an Ice Cream maker, which makes the process fast and easy!It's creamy and soft, filled with Ferrero Rocher chunks for a high crunch factor. Perfect for all of the Chocolate and Nutella lovers out there!
Servings: Cups
Ingredients
Nutella Ice Cream
- 2 Cups heavy whipping cream chilled
- 1 can sweetened condensed milk
- 3/4 Cups Nutella Hazelnut spread
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Nutella Swirls
- 1/2 Cup Nutella softened. Divided in 2
- 10 chocolates Ferrero Rocher roughly crushed. Divided in 2
Instructions
- Over a large bowl, beat the heavy cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, 3/4 Cup Nutella, vanilla extract and salt.2 Cups (473.2 ml) heavy whipping cream, 1 can sweetened condensed milk, 3/4 Cups (225 g) Nutella Hazelnut spread, 2 teaspoons (2 teaspoons) vanilla extract, 1 teaspoon salt
- Spread in an even layer half of the mixture in a freezable airtight container, or a loaf pan. Add 1/4 Cup of the remaining chocolate spread, using a spoon to make ribbons of Nutella over the fist layer, then use a butter knife to swirl it around. Add half of the crushed Ferrero Rocher on top, sprinkling evenly.1/2 Cup (150 g) Nutella, 10 chocolates Ferrero Rocher
- Pour the remaining ice cream Nutella mixture on top, covering the first layer completely. Add the leftover Nutella and swirl with a butter knife. Add the remaining crushed Ferrero Rocher on top of the ice cream.Freeze for at least 6 hours or overnight before serving.
Notes
- Freeze the metal bowl and whisk attachment for 10 minutes prior to using them for a quicker whipping process
- For a creamier ice cream, beat the heavy cream until soft peaks form. For a firmer ice cream, beat the cream until stiff peaks form
- Make sure the ice cream is well covered before going into the freezer to avoid ice crystals and freezer burn. If you feel your freezer-safe container does not close tight enough, place a piece of plastic wrap between the lid and the container, then secure the lid on top.
- Use the ingredients called for and do not substitute! full fat sweetened condensed milk and not low fat, low sugar condensed milk. Full Fat heavy whipping cream and not any of the low fat substitutions are key for a soft and creamy ice cream.
- Let your ice cream set in the freezer for at least 6 hours prior to serving.
- You can substitute the Ferrero Rocher for any other nut of your choice, or add-in of your choice. Use hazelnuts, chocolate chips, chocolate sauce or even chopped strawberries instead.
