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September 4, 2012

Nutella Ice Cream (No Cook, Eggless, Small Batch)

Learn how to make a small batch of homemade no cook egg free Nutella Ice Cream in a blender with 5 ingredients.


Small Batch Homemade Nutella Ice Cream (No Cook, Egg Free)

Labor Day may mark the end of summer, but it doesn’t mark the end of ice cream season. Every season is ice cream season (even winter).

Since my No Cook Egg Free Peanut Butter Cup Ice Cream was such a huge hit, I wanted to share another variation I love: Small Batch No Cook Eggless Nutella Ice Cream.

Yes, your favorite easy ice cream recipe can be made with that irresistible chocolate hazelnut spread we have come to know and love.

Want to know how easy it is to make this no cook chocolate ice cream recipe? You throw your ingredients into a blender then freeze.

Can ice cream get any easier? No, it cannot, which is why you need to make this simple Nutella Ice Cream without eggs now.


5 ingredient No Cook Egg Free Nutella Ice Cream

What is Nutella?

Let’s start with the basics – what is Nutella?

Nutella is a chocolate hazelnut spread. Much like you grind peanuts for peanut butter, here you grind hazelnuts and cocoa for Nutella.

I remember my first spoonful of Nutella. I was studying abroad in Ireland when one of my housemates shared her jar with me. Where has this been all my life?!

I originally thought it was strictly a European product, so you can imagine how wide my eyes lit up when I found out how common it is in the US.

It’s such a huge craze that I’ve seen regular jars, small jars, mini to-go packets, jars as big as your head.

It’s used the same way as peanut butter – on sandwiches, with a spoon, in cookies, in frosting, with a spoon. Pretty much you consume Nutella with a spoon, but it’s more fun in ice cream.

For an extra dose of Nutella, serve your chocolate ice cream with Nutella Espresso Hot Fudge Sauce on top.


Nutella Ice Cream with Nutella hot fudge sauce

How to make Nutella ice cream without eggs

Although eggs are a popular ingredient in ice cream, this simple Nutella ice cream recipe doesn’t have any.

Eggs are often used because they help make homemade ice cream rich and creamy. Luckily for us, Nutella achieves that rich and creamy texture you crave without any eggs.

This recipe is so easy to make, it’ll take you longer to gather your ingredients and add them to the blender than to actually blend it.

Of course it’ll take longer to freeze and enjoy, but that’s inactive time spent on the recipe.

How To Freeze Ice Cream Using An Ice Cream Maker

The easiest way to churn ice cream is with an ice cream maker. I own this red 1.5 quart ice cream maker.

Although you can buy smaller models, I like having the option to scale up or down, depending on the occasion. You never know when you might need to make a quart for an ice cream cake or for a party.

Most ice cream models (including the one I use) require you to freeze the canister at least 18-24 hours ahead of time.

This is important because if you churn in a room temperature canister, the ice cream will not be cold enough to freeze. You’ll need to plan accordingly (or store your canister in your freezer indefinitely).

Most machines (including mine) tell you it takes 20 minutes to churn. I find most pint recipes take about 15 minutes since there is less mixture to freeze.

At this point you can eat it at the soft serve stage or you can transfer to a container and freeze until scoopable.


5 ingredient Nutella Ice Cream

How To Freeze Homemade Ice Cream By Hand

One question I get a lot is how do you make ice cream without a machine? For the longest time, I made ice cream by hand; I didn’t have the money (nor the room) for an ice cream maker.

Churning in a machine ensures there are no ice crystals forming while it freezes. Once you understand this reasoning, you’ll realize a machine is a luxury, not a necessity.

Of course if you plan on making lots of ice cream, investing in a machine is your best bet.

But if you’re only making ice cream once or twice a year, you can certainly make it by hand. It’ll require more attention, but it’s worth it!

Start by pouring your already-chilled ice cream base into a baking pan with deep edges.

If you don’t have one (or don’t have room in the freezer), you can use any freeze-proof container, such as a bowl. I find using a wider, shallower container allows the mixture to freeze faster.

You will be whisking the mixture periodically, so make sure the container is deep enough so it won’t splash everywhere.

How To Store Homemade Ice Cream

Storing ice cream is just as important as making it because if you don’t freeze it properly, your ice cream will have ice crystals forming on the outside and possibly even become freeze burnt.

I use these small round freezer-proof plastic containers, which hold exactly 1 pint of ice cream.

You can easily find them (or something similar) in the storage container aisle of your store. Make sure it says freeze-proof as not all containers are created equal.

You can use other containers, such as specialty ice cream containers (which are more expensive than plastic storage containers but also much cuter), a loaf pan tightly wrapped in plastic wrap, or even a glass baking pan with a lid.

What to do with leftover Nutella?

Since you won’t use a whole jar of Nutella for this no cook ice cream recipe, you’ll have a lot leftover. Here are more recipes to use up leftover Nutella:

  • Easy Nutella Fudge – No candy thermometer needed for this easy fudge recipe!
  • Peanut Butter Nutella Crinkle Cookies – Pair both peanut butter and Nutella in a irresistible cookie.
  • Chocolate Hazelnut Buckeyes – Similar to traditional buckeye candy but uses chocolate hazelnut spread instead of peanut butter.

Nutella Ice Cream (No Cook, Egg Free, Small Batch)

Nutella Ice Cream (No Cook, Egg Free, Small Batch)

Yield: 1 pint
Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes

Learn how to make a small batch of homemade no cook egg free Nutella Ice Cream in a blender with 5 ingredients

Ingredients

  • 1/3 cup chocolate hazelnut spread, such as Nutella
  • 1/4 cup granulated sugar
  • 1 1/3 cup heavy whipping cream, cold
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt (preferably kosher)

Instructions

  1. In a blender, blend together Nutella, sugar, heavy cream, vanilla, and salt until smooth. Transfer to a bowl and refrigerate until cold, about 1 hour.
  2. Once the ice cream mixture is cold, freeze it in your ice cream maker according to the manufacturer's instructions. Freeze until firm, about 4 hours or overnight.

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Did you make this recipe?

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© Carla Cardello
Cuisine: American / Category: Ice Cream + Frozen
Source: Adapted from The Perfect Scoop

Filed Under: Ice Cream + Frozen Tagged With: chocolate hazelnut spread, eggless, heavy cream, no-cook, small batch, summer

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Reader Interactions

Comments

  1. Renee says

    September 4, 2012 at 8:02 AM

    I agree, Nutella hand down beats all the others that try to imitate. This ice cream would be almost as dangerous to me as the open jar. Cold and creamy version…just give me a giant spoon!

    Reply
  2. Anita at Hungry Couple says

    September 4, 2012 at 8:32 AM

    I can’t say I’ll be craving ice cream when New York is covered in snow but that’s not for another few months. So, I still have plenty of time to eat this ice cream!

    Reply
  3. Alex says

    September 4, 2012 at 10:45 AM

    Saved! I’ll be trying this next weekend. Thanks! =o)

    Reply
  4. Jen @ Jen's Favorite Cookies says

    September 4, 2012 at 11:33 AM

    I never did make any ice cream this summer. But it doesn’t have to be hot outside to have a reason to make ice cream, right? Nutella is reason enough!

    Reply
  5. Susan says

    September 4, 2012 at 12:39 PM

    It is always ice cream season in my house! Uh sadly it shows around my middle that ice cream season continues on and on and on. :-)

    One of these days I need to try the no-cook, egg-free ice cream recipes. I always do things the hard way!

    Reply
  6. [email protected] says

    September 4, 2012 at 2:24 PM

    I’m big on ice cream recipes that require no cooking – that way I can’t screw it up! I looovve nutella, so I will definitely be giving this recipe a shot!

    Reply
    • Alexandra says

      January 6, 2021 at 3:01 PM

      It’s so good! Highly recommend :)

      Reply
      • Carla says

        January 6, 2021 at 4:21 PM

        Glad you enjoyed it!

        Reply
  7. Chung-Ah | Damn Delicious says

    September 4, 2012 at 3:05 PM

    I need this in my life NOW!

    Reply
  8. Kayle (The Cooking Actress) says

    September 4, 2012 at 4:12 PM

    I love Nutella! Love it love it love it! And I love this :D

    Reply
  9. Sarah says

    September 4, 2012 at 5:19 PM

    This is insane!!! Good work Carla!

    Reply
  10. Jennie @themessybakerblog says

    September 5, 2012 at 10:22 AM

    I happen to scream for ice cream all year long. Hot. Mild. Cold. It doesn’t matter, because there is always room for ice cream.

    This frozen treat looks delicious, and now I’m craving Nutella. Thank ya very much!

    I happen to know where you can get two economy-size jars of Nutella. That’s right, two! Go to the mega mart. You know, the Costco. They keep the glorious stuff in stock all year long. It’s heaven.

    Reply
  11. Kim @ Treats & Trinkets says

    September 5, 2012 at 11:41 AM

    Labor day or not, it’s gross and hot and sticky here. And there ain’t nothin’ wrong with easy-peasy Nutella ice cream. Nothing.

    Reply
  12. Stephanie says

    September 5, 2012 at 12:58 PM

    Ice cream is for ALL seasons and times! ^_^

    Thank for this easy Nutella recipe! Love this stuff!

    Reply
  13. RecipeNewZ says

    September 6, 2012 at 4:00 PM

    Nutella + ice cream = perfection! Two favorite desserts in one! Amazing recipe, especially with that Nutella espresso fudge sauce… Everyone on RecipeNewZ loves it, and now it is featured on our “hall of fame” Facebook page: http://www.facebook.com/RecipeNewZ
    Congrats!

    Reply
  14. Eliana says

    September 17, 2012 at 9:43 PM

    No egg AND no cook – sign me up! Looks awesome.

    Reply
  15. Andrew says

    May 3, 2014 at 10:48 AM

    I tried making this and it curdled in the mixer before I could put it in the ice-cream machine. Any idea why? Also, wouldn’t it be easier to give recipe in mass terms not volume? I found it really fiddly trying to get a 1/4 cup of nutella.

    Reply
    • Carla Cardello says

      May 3, 2014 at 12:06 PM

      Hmm I’m not sure why. I do say to make this in a blender, so maybe the mixer didn’t get it smooth enough.

      Reply
    • Carilyn Frost says

      January 2, 2020 at 11:43 PM

      There’s nothing in here that would cause it to curdle.
      Maybe the cream was old?

      Reply
    • Rhiannon says

      July 2, 2020 at 9:56 PM

      Hi Andrew,

      The first two times I made this it cuddled as well. I was using all fresh ingredients, the issue is temperature. You can fix it if it cuddles, simply chill the mixture I. the fridge for a bit, to lower the overall temperature. Then return the mixture to the mixer. Here is the trick, get a ziplock bag and fill it with ice, or grab a bag of frozen peas. Turn the mixer on high and and rub the bag of ice around the mixer jug, careful not to put your hands on the jug as that will warm the mixture inside up and what you are trying to do it being the temperature back down. FYI this also works for other curdled mixtures like buttercream.

      Reply
  16. Karen says

    June 20, 2017 at 4:37 PM

    Can you use a cuisinart ice cream maker.

    Reply
    • Carla says

      June 20, 2017 at 6:25 PM

      Yes, absolutely!

      Reply
  17. Adriana says

    November 15, 2018 at 6:43 AM

    I am so making this on Sunday night. I can’t wait to try the nutella peanut butter ice cream. Thanks for sharing this recipe.

    Reply
    • Carla says

      November 15, 2018 at 1:21 PM

      Let me know what you think!

      Reply
  18. Beth says

    June 11, 2019 at 11:36 AM

    We are just entering ‘Ice Cream Season’ so this recipe came at the perfect time! We are big Nutella fans over here, so I”m glad this is such a simple & delicious recipe!

    Reply
    • Carla says

      June 12, 2019 at 10:15 AM

      Happy to hear it worked out for you!

      Reply
  19. Sara Welch says

    June 11, 2019 at 1:40 PM

    This was such a sweet treat on a hot summer day! My kids new favorite flavor, indeed!

    Reply
    • Carla says

      June 12, 2019 at 10:15 AM

      Thanks for the feedback! Glad they enjoyed it.

      Reply

Trackbacks

  1. Nutella Ice Cream for #SundaySupper says:
    October 14, 2012 at 3:21 AM

    […] from Chocolate Moosey, who got her inspiration from The Perfect […]

    Reply
  2. Cherry Cupcakes, BDTK/Chocolate Moosey and Foodie Penpal | Cravings of a Lunatic says:
    October 31, 2012 at 11:53 PM

    […] Egg Ice Cream, Spiced Cookie Dough Ice Cream, Peanut Butter Cup Ice Cream, Skittles Ice Cream, Nutella Ice Cream. She also made some Homemade Chocolate Peanut Butter Magic Shell,  which is wicked cool. She makes […]

    Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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