Ice Cream

Chocolate Hazelnut Ice Cream

I always knew I wanted to do a Nutella ice cream. I just knew it would be amazing, because everything involving Nutella is amazing. I saw it was on sale at the grocery store and I picked it up about a month ago. I moved the Nutella from my counter to my pantry cupboard to my baking cupboard but it remained unopened. I was waiting. I knew if I opened it to spread on toast, or stir into oatmeal, or (let’s be real) eat it with a spoon the whole thing would be gone before I got the chance to use it in an ice cream recipe.

And boy am I glad I waited. The ice cream mellows out the flavour a little so it’s not as cloyingly sweet as eating it straight can be. This ice cream might be my new favourite comfort recipe, taking the place of London Fog. Not to knock London Fog. But this stuff is magnificent. So creamy, and sweet, and chocolatey, and nutty. 


This recipe is also dangerously easy. I wasn’t sure how much Nutella would do the trick but a quarter cup was the perfect amount. Go ahead and add a little bit more if you are wanting it to taste exactly like frozen Nutella. It shouldn’t freeze solid because the fat and sugar content of the Nutella (I know, shocker). If anyone plays with it though feel free to leave a comment!

Otherwise, enjoy this ridiculously easy and amazingly delicious new comfort fave. I’m already planning to use the rest of my jar for more batches of ice cream. Move over Nutella on toast, your day is done – it’s ice cream’s turn to shine. 


Chocolate Hazelnut Ice Cream
  1. Chocolate Hazelnut
  2. 1.5 cups of heavy cream
  3. .5 cups of milk
  4. ¼ cup white sugar
  5. 2 large egg yolks
  6. ¼ cup Nutella
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat, stir in the Nutella until smooth and no lumps remain and allow to cool slightly.
  7. 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  8. 8) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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