No churn Nutella Ice Cream 

It’s hard not to drool at a recipe with Nutella in it, it’s a dreamy invention and this Nutella Ice Cream which you can make without an ice cream maker is at the top of the class. 

Creamy, silky and smooth, just like the Italians (I’m talking Gelato here but read that how you will), this is a dessert to welcome to any dinner table, especially as it requires only four key ingredients – perfect if you’re a known flapper like me who can never decide what dessert to pull off until it’s too late. The only thing you will need to keep in mind is to freeze it overnight or at least 6 hours in advance of serving. Totally doable!  

The finishing result is super sweet, chocolatey, with a a texture similar to ‘soft scoop’ ice cream or Gelato as I mentioned which makes it perfect for kids. I made a kids friendly version of this before (and pictured) which includes no nuts and sprinkles of Oreos instead for extra temptation, the kids go mad for it but I love it when the hazelnuts are included cause I’m nuts like that (pun). 

Ingredients (fills one 2lb loaf tin):

  • 1x 379g can of condensed milk (light or normal)
  • 500ml double cream
  • 150g Nutella spread 
  • 1/2 tsp Vanilla extract
  • 100g crushed hazelnuts (optional)

For decoration:

  • Crushed hazelnuts (optional) 
  • 3 Oreos (crushed)
  • Ice cream cones, optional, to serve


  1. Start by placing the whipped cream in a large mixing bowl and whisk with a handheld electric whisk until stiff with soft peaks 
  2. In a separate bowl, add the condensed milk, vanilla and Nutella and whisk for 30 seconds until combined. Pour into the bowl with the whipped cream and mix again with your whisk for 30 seconds 
  3. All should be combined before folding in the hazelnuts and pouring into the loaf tin. Sprinkle with additional hazelnuts or Oreos (your choice) and leave to set in the freezer for a minimum of six hours, covering tightly in cling film  
  4. Once set, remove from the freezer just before serving and let your spoon/ice scream scoop do the hard work
  5. This should keep in the freezer for up to a month but tastes best soon after making, to make the most of its smooth texture 

Easy peasy! Enjoy, Nic x 

This recipe was based on my No Churn Eton Mess recipe, just with added cream due to the amount of liquid (thanks to Nutella so if you like this one, try this strawberry delight too). 

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