If you love Nutella, you will adore this no churn chocolate hazelnut ice cream, made with the favourite childhood spread. With just three ingredients, it couldn’t be easier.
Nutella no churn ice cream
It’s no secret that I love ice cream, I find the lightest and loveliest homemade ice cream results from this sort of egg based recipe. Lighter than condensed milk ice creams, it has the wonderful texture of fancy bought ice creams without the price tag.
See also
- Nutella Bread and butter pudding – elevates bread and butter pudding to another level
- Creamy, easy to make and packed with chocolate hazelnut spread, try my three ingredient Nutella fudge
- Nutella brownies are made with one bowl, one spoon and no need for a mixer!
Really good homemade ice cream is so much easier to make than you might think. This recipe uses only three ingredients. There’s no ice cream maker and no churning involved. All you need is an ordinary electric whisk.
This Nutella ice cream is a great crowd please. It’s child friendly, of course, but it can also serve as a sophisticated dessert to found off a fancy dinner. After all, some of the grandest French and Italian desserts are based on that chocolate hazelnut combination. This ice cream will complement them beautifully.
Raw egg recipes
Modern safety standards mean that in the UK, supermarket eggs are safe to eat raw. Just look for the lion safety mark. NHS advice states that ‘infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them,’ as long as the eggs have this mark.
Outside the UK, check your local food safety advice.
Why make chocolate hazelnut ice cream?
- It’s delicious.
- This recipe has just 3 ingredients.
- It is so easy to make.
- The texture is fabulous – soft, rich, creamy ice cream that will scoop straight from the freezer.
No churn Nutella ice cream ingredients
- Egg – One regular/large free-range egg
- Double Cream – just regular double cream. You don’t need extra thick or other premium cream, and single cream won’t work. Cream substitutes will work, but I find that they really do not have the texture and taste you want.
- Nutella – or your favourite chocolate hazelnut spread
How to make Nutella ice cream – step by step
Step by step instructions, with hints and tips for how to make this chocolate hazelnut ice cream perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Crack and separate the egg. Whisk the whites to soft peaks in a clean, dry bowl.
Helen’s Top Tip – How to Whisk Egg Whites Successfully
– It is essential that you have no grease, oil or fat in the bowl with the egg whites or they will not have the airy texture you need.
– Use a scrupulously clean bowl – choose glass, metal or ceramic. Plastic is harder to keep free of grease marks, and cheap plastic bowls can shed bits of plastic when the whisk comes into contact with the sides.– You must keep the egg yolk separate, so if you are using more than one egg, don’t break them over the mixing bowl! Separate each egg before you add the white to the bowl with the other whites. Crack each into a small bowl first, removing any loose pieces of shell.
– If you break a yolk, set that egg to one side and use it for something else.
– Slightly older eggs whisk better. If you have very freshly laid eggs, leave the whites in a bowl for an hour or two before whisking.
Step Two – Whip the cream into stiff peaks. This can take several minutes.
You need stiff, firm peaks to keep the texture when you add the other ingredients at the next stage, so don’t be impatient. It is vital that the cream is really well whipped. If you over whisk the cream and it goes a bit grainy bring it back by adding a splash of milk.
Helen’s Fuss Free Tip
Whisk the egg white first, cream second. If you whisk the egg white first, you can then use the same blades to whisk the cream without washing them first. You can’t do this the other way around!
Step Three – Turn the whisk down to the lowest setting and beat the egg yolk into the cream.
Step Four – Add the Nutella very slowly. Whisk into the cream mixture gently.
Step Five – Fold in the egg white very gently, taking care not to knock the air out.
Step Six – Transfer your Nutella ice cream to an airtight, freezer-safe container. If you like, you could top it with some candied hazelnuts. Put the lid in place and freeze for at least six hours.
Helen’s Fuss Free Tip
I find a 500 ml plastic takeaway style tray is ideal for freezing ice cream. It is the perfect size, and stacks nicely in the freezer. They last for ages and can go through the dishwasher many times. You can buy a big stack of them on Amazon at very low cost if you never order take out!
Serving suggestion
Enjoy your Nutella ice cream plain and simple, or adorned with a few strawberries or raspberries.
For a fancy dessert, you could dress it up with some praline, grated chocolate or toasted hazelnuts, or serve it with a nutty tart.
Variations
- Stir in some dark chocolate chunks or scatter them over the top before freezing.
- Serve as a sundae with shards of hazelnut praline for a special dessert. You can serve with chocolate sauce or with a little extra Nutella, microwaved in ten second bursts for just long enough to melt without heating.
Storage
Keeps for six weeks or more in the freezer in an airtight container. Scoopable straight from the freezer, this Nutella ice cream needs no tempering.
Hints and tips
- Whisk the egg white first and make sure you get the cream into stiff peaks before you start to combine the ingredients.
- I use an inexpensive electric hand whisk to make this. You do not need anything fancier.
- You can use a fancy loaf tin to freeze your ice cream only if you are going to serve it the next day. Otherwise avoid this. Although it looks pretty, it can spoil the texture of the ice cream.
- This recipe can easily be doubled to make a litre of ice cream (remember to crack and separate each egg separately). It will, however, take longer to whip and whisk. If you want to make more than a litre, then it is probably best to do it in batches, or use a stand mixer.
FAQs
In the UK, eggs that bear the lion safety mark are safe to eat raw. Elsewhere, check local advice.
You can’t get any fat into the egg white if you want stiff peaks (which you need for this recipe). It’s fine to get some of the whisked egg in with the cream. If you don’t have spare beaters, this is the way to avoid washing up in between stages.
Certainly, if you don’t mind the effort. It will take longer to get the stiff peaks in the egg and the cream. I think many of us are out of practice at this, but there’s no reason not to, and probably plenty of reason why we should.
More easy ice cream recipes
- Crunchie Ice Cream – the best chocolate honeycomb ice cream
- Biscoff Ice Cream – easy Biscoff flavoured ice cream, with crunchy Biscoff pieces and a Biscoff topping
- Easy Bounty Ice Cream – delicious chocolate coconut ice cream
- Mini Egg Ice Cream – rich chocolate ice cream full of chunks of mini egg
- All my easy ice cream recipes – no churn ice cream recipes that are perfect for filling the freezer.
Nutella Ice Cream
Ingredients
- 1 egg (large)
- 150 ml (0.6 cups) double cream (heavy cream)
- 120 g (0.4 cups) Nutella (or other chocolate hazelnut spread)
Instructions
- Separate the egg. Whisk the white into stiff peaks.1 egg
- Whisk the cream into very stiff peaks. You can use the same beaters, with no need to wash them in between.150 ml double cream
- On a low speed, beat the egg yolk into the cream.
- Gently beat the Nutella into the cream mixture.120 g Nutella
- Fold the egg white into the cream mixture, combining well but taking care not to knock the air out.
- Gently pack the Nutella ice cream into a tub and put the lid on. Freeze for several hours before serving straight from the freezer.
Notes
Storage
Keeps for six weeks or more in the freezer in an airtight container. Scoopable straight from the freezer, this Nutella ice cream needs no tempering.Hints and tips
- Whisk the egg white first and make sure you get the cream into stiff peaks before you start to combine the ingredients.
- I use an inexpensive electric hand whisk to make this. You do not need anything fancier.
- You can use a fancy loaf tin to freeze your ice cream only if you are going to serve it the next day. Otherwise avoid this. Although it looks pretty, it can spoil the texture of the ice cream.
- This recipe can easily be doubled to make a litre of ice cream (remember to crack and separate each egg separately). It will, however, take longer to whip and whisk. If you want to make more than a litre, then its probably best to do it in batches, or use a stand mixer.
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