4-Ingredient Nutella Ice Cream (Chocolate Hazelnut Ice Cream)
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This Nutella ice cream is dangerously good—creamy, chocolatey, hazelnutty, and made with just 4 ingredients! No machine needed. I make this on repeat all summer. Trust me, you’ll be hooked.
When temperatures rise, the first thing I usually do as an ice cream expert with a successful course on ice cream making is make homemade ice cream. It could be strawberry ice cream, lemon ice cream, or, like this time, creamy chocolate hazelnut ice cream.
How to Make No-Churn Nutella Ice Cream
Watch the full video recipe to learn how to make the best chocolate hazelnut ice cream recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Nutella Ice Cream Recipe
If you love Nutella and ice cream, this recipe is going to be your new obsession. It’s the perfect no churn chocolate hazelnut ice cream that comes together in minutes—no eggs, no fuss, no ice cream maker needed.
- 4 simple ingredients—you probably have them already.
- No churn and no fancy equipment required.
- Ultra creamy thanks to whipped cream and sweetened condensed milk.
- Naturally eggless, gluten-free, and easy to adapt.
- Tastes like frozen Nutella heaven—rich, nutty, chocolatey.
- Perfect make-ahead dessert for dinner parties or hot summer days.
Ingredients & Substitutions
Here’s what you need to make this 4-ingredient Nutella ice cream:
- Raw hazelnuts or Hazelnut butter (aka hazelnut paste): You can use homemade or store-bought. Homemade has an intense, fresh hazelnut flavor, but takes time and a powerful blender. Store-bought hazelnut butter or pure hazelnut paste (with no sugar or oils added) works great too.
- Heavy cream: Use cold, full-fat heavy whipping cream for best results. It’s key to getting that creamy texture.
- Sweetened condensed milk: Provides sweetness and a scoopable texture without churning. Don’t substitute with evaporated milk.
- Cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-processed or natural both work.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Hazelnut Butter (aka Hazelnut Paste)
This is the heart of the flavor in this chocolate hazelnut ice cream. Real hazelnut paste contains just one ingredient: hazelnuts. That’s it.
You can use store-bought hazelnut butter for ease, or make your own. Homemade hazelnut butter is delicious but does require:
- A high-speed blender or food processor
- 15–20 minutes of patience
Need help? Check out my full guide on how to make hazelnut paste.
What to Do With Leftover Hazelnuts or Hazelnut Butter
If you’ve got extra hazelnuts or hazelnut butter, here are a few more delicious ways to use it:
Optional Variations & Dietary Adaptations
This Nutella ice cream recipe is easy to adapt! Here are a few fun twists:
- Low sugar: Use unsweetened hazelnut butter and reduce the sweetened condensed milk slightly.
- Vegan: Try using coconut cream and a plant-based condensed milk alternative.
- Extra texture: Fold in roasted hazelnuts, chocolate chunks, or swirl in Nutella.
- Chocolate swirl: Melt dark chocolate and drizzle over the top before freezing for a magic shell effect.
- Espresso kick: Add a teaspoon of espresso powder for a mocha-hazelnut twist.
Expert Tips & Tricks to Make No Churn Nutella Ice Cream
Believe me, I’ve made this homemade Nutella ice cream recipe more than 20 times—and these little tips make all the difference:
- Use cold cream: It whips faster and holds more air, making your ice cream fluffier.
- Don’t overmix: Once you add the hazelnut butter and cocoa, mix on low just until combined.
- Layer in texture: Chopped nuts or chocolate pieces make every bite more exciting.
- Press down parchment: Place a layer of parchment paper directly on the surface before sealing the lid to minimize ice crystals.
- Let it sit: For the creamiest scoop, let it soften for 5-10 minutes at room temp before serving.
For even more ice cream-making tips and tricks, check out my new online course!
How to Store No-Churn Nutella Ice Cream
Storing your ice cream right ensures it stays creamy and scoopable:
- Freezer-safe container: Store in a tightly sealed container to prevent freezer burn.
- Surface protection: Press parchment or plastic wrap directly on top before sealing the lid.
- Shelf life: Best enjoyed within 2 weeks, but can last up to 2 months.
- Serving tip: Let sit at room temperature for 5–10 minutes before scooping.
More Ice Cream Recipes
- Viral Cottage Cheese Ice Cream
- 3-Ingredient Blueberry Ice Cream
- Mochi Ice Cream
- 3-Ingredient Chocolate Ice Cream
- Cherry Ice Cream
- Learn more about ice cream making with my online ice cream-making course.
4-Ingredient Nutella Ice Cream (Chocolate Hazelnut Ice Cream)
Ingredients
For the hazelnut butter (optional):
- 400 g Hazelnuts raw
For the ice cream:
- 2 cups (480 ml) Heavy cream cold
- 1 can (400 g) Sweetened condensed milk
- 1 cup (240 g) Hazelnut butter
- ½ cup (60 g) Cocoa powder
Instructions
- Make the Hazelnut Butter (Optional Step): Preheat oven to 350°F (175°C).
- Spread hazelnuts in a single layer on a baking sheet. Roast for 8–10 minutes until lightly browned and fragrant. Let cool for 3–4 minutes, then wrap in a clean kitchen towel and rub to remove as much skin as possible. It’s okay if some skin remains.
- Once fully cooled, blend the hazelnuts (with a pinch of salt, if desired) in a high-speed blender or food processor until smooth and creamy, scraping the sides as needed.
- Make the Ice Cream: In a large mixing bowl, whip cold heavy cream to stiff peaks using a hand mixer.
- Add sweetened condensed milk, hazelnut butter, and cocoa powder. Mix on low speed until fully combined.
- (Optional): Roughly chop ¼ of the roasted hazelnuts and fold them into the mixture for extra texture.
- Freeze: Transfer to a freezer-safe container, smooth the top, and cover. Freeze for at least 6 hours or overnight.
- Let sit at room temperature for 5–10 minutes before scooping. Enjoy!
Video
Notes
- Hazelnut Butter: I used homemade hazelnut butter for the freshest, most intense flavor—but if you want to save time, high-quality store-bought hazelnut butter or paste works just as well.
- Storage: Store in an airtight container in the freezer for up to 2 months.
- Texture Add-ins: Fold in chopped roasted hazelnuts, mini chocolate chips, or swirls of Nutella for extra indulgence.
- Note about the hazelnut butter: At first, it might seem like your hazelnuts aren’t blending properly. Be patient! The mixture will go from crumbly → pasty → smooth and creamy. This process takes about 5–15 minutes, depending on the power of your blender or food processor.
- Watch the Video Recipe: For a better understanding of the recipe, I recommend watching the step-by-step video tutorial.
- Nutrition Information: The provided nutrition values are for 1 serving of ice cream. This recipe makes about 20 servings.
- Cover the ice cream: To minimize ice crystals, press a piece of parchment paper or plastic wrap directly on top of the ice cream before sealing the lid.
- Serving Tip: Let the ice cream sit on the counter for 5-10 minutes before scooping for the creamiest texture.
Nutrition
Common Questions
Yes, you can! Full fat coconut cream is a great dairy-free alternative and works well, even though it will not have the same airy texture and it will have a coconut flavor.
Absolutely! Using an ice cream maker to churn this will result in a creamy, butter-like ice cream.
Use an airtight container with minimal empty space and store it in the back of the freezer where temperatures are most consistent. You can also press a layer of parchment or plastic wrap directly onto the surface.
Of course! Just make sure it’s 100% hazelnuts without any sugar or additives for the best result.
You do have some great keto recipes and is enjoyed by all in the home . Thank you for all you do to help us all with our dietary needs. the ice cream is delish however the diabetic in the home can’t enjoy it sadly hope you can come up with recipes that they can enjoy too.
How can i make the ice cream for a diabetic for their taste and needs?
Hi Mary,
I’m not a dietitian or an expert in diabetes, but here’s what I can suggest: you can try using sugar-free condensed milk—either store-bought or homemade using a low-carb sweetener like erythritol or monk fruit.
Just a little disclaimer: I haven’t tested this version myself, so I can’t guarantee the exact results.
That said, it’s a great idea, and I’ll definitely consider developing a keto-friendly version of this ice cream in the future!
As a Nutella lover, I can tell you that this ice cream recipe was so good, never tried something so delicious that is also so easy to make.