Nutella Ice Cream (Eggless, No Cook)
Nutella Ice Cream is a rich chocolaty eggless ice cream made in a blender. No cook homemade ice cream made with only 5 ingredients.

If I had to choose my favorite type of dessert in the whole world, it would be ice cream.
Every time I travel, I make sure to stop for ice cream at least once each day of the trip. Sometimes I’ll stop at two places in one day if I can’t narrow down my choices.
It must be homemade by the shop or a local brand they carry. No national names here.
In 2019 I went to NYC specifically for a self-made ice cream tour, hitting 10 spots in 5 days.
I even used to run an ice cream review account, but life got too busy to keep up. There are days I dream of starting it up again, but I know I don’t have the time right now.
Locally I hit my favorite spots at least 1-2 times a week. If I’m going to be in a certain area, I’ll stop for ice cream.
So it shouldn’t be a surprise I have my own collection of homemade small batch ice cream recipes, which all make roughly 1 pint.
After all, this is a small batch blog because I certainly don’t need to eat an entire quart of homemade ice cream by myself.
Since my Peanut Butter Ice Cream is one of my favorites, I wanted to share another variation I love: Nutella Ice Cream.
It’s an eggless ice cream made with Nutella that doesn’t require any cooking. Add everything to a blender then freeze.
That’s especially useful if it’s 90+F degrees outside and you can’t bear to turn on your stove.
Although eggs are a popular ice cream ingredient, this easy Nutella ice cream recipe doesn’t need any.
They’re often used to make homemade ice cream rich and creamy. Luckily for us, Nutella achieves that same texture without eggs.
Made with only 5 ingredients, this recipe for Nutella ice cream is going to be your new summer favorite.

What is Nutella?
Nutella is a chocolate hazelnut spread with a consistency similar to peanut butter. Instead of grinding peanuts, you grind hazelnuts and cocoa.
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.

Which ice cream maker should I buy?
The easiest way to churn your Nutella ice cream recipe is with an ice cream maker. I own this 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.

Ingredients For Nutella Ice Cream
To make homemade Nutella ice cream, you’ll need the following ingredients:
- Nutella: Although you can use any chocolate hazelnut spread, Nutella does taste the best. You can also make homemade Nutella if you’re feeling extra ambitious.
- Sugar: Although Nutella is sweet on its own, you still need sugar to help lower the freezing point. Otherwise your ice cream is now be an ice block.
- Heavy whipping cream: Can’t have ice cream without cream! Heavy cream has a high milk fat content, which contributes to the silky smooth texture. Please do not substitute. The lower milk fat you use, the icier your ice cream will be.
- Vanilla: Brings out the chocolate flavor. Without it, your ice cream will be one note.
- Salt: Also enhances flavor so it’s not bland.

How To Make Nutella Ice Cream
This recipe for Nutella ice cream is so easy to make, it’ll take you longer to gather and add your ingredients to the blender than to actually blend it.
Here’s how to make it:
- Blend together Nutella, sugar, heavy cream, vanilla, and salt until smooth.
- Transfer to a bowl and refrigerate until cold, about 1 hour. It’s important your mixture is cold before churning or it won’t be cold enough to freeze in the machine.
- Churn ice cream according to your machine’s instructions then transfer to a freezer-safe bowl.
- Freeze until firm, about 4 hours or overnight.
Do you need an ice cream maker to make homemade ice cream?
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 it 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 pan with deep edges (think 8×8 pan).
Every 30 minutes or so, take your ice cream out, whisk to break up ice crystals forming, then set back into the freezer.
Repeat for the next few hours or until your ice cream is mostly solid and becomes too hard to whisk.

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 eggless 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.

How To Serve Nutella Ice Cream
Your Nutella ice cream can be served perfectly as is, but sometimes you want a little extra.
Pour Nutella sauce or hot fudge sauce on top for a double dose of chocolate.
Or balance your ice cream with some strawberry sauce.
For something a little less sweet, garnish with homemade whipped cream, chocolate whipped cream, or peanut butter whipped cream.
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 leftover. Here are more recipes using Nutella:
- Nutella Fudge – Fudge with a chocolate hazelnut twist!
- Peanut Butter Nutella Crinkle Cookies – Pair both peanut butter and Nutella in a irresistible cookie.
- Nutella Buckeyes – Similar to traditional buckeyes but uses chocolate hazelnut spread instead of peanut butter.

Nutella Ice Cream
Nutella Ice Cream is a rich chocolaty eggless ice cream made in a blender. No cook homemade ice cream made with only 5 ingredients.
Ingredients
- 1/3 cup Nutella
- 1/4 cup granulated sugar (do not reduce or substitute)
- 1 + 1/3 cup heavy whipping cream, cold (do not substitute)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt (preferably kosher)
Instructions
- In a blender on low speed, blend together Nutella, sugar, heavy cream, vanilla, and salt until smooth. Do not use high speed or it may curdle. Transfer to a bowl and refrigerate until cold, about 1 hour.
- Churn in an ice cream maker according to the manufacturer's instructions or by hand. Transfer to a freezer-proof airtight container then freeze until firm, about 4 hours or overnight.
Store in the freezer for up to 2 weeks.
Notes
- Serve with Nutella Sauce or Strawberry Sauce.
- Enjoyed this recipe? Check out my Peanut Butter Ice Cream which is made the same way in the blender.
- Looking for more flavors? Check out my full list of Small Batch Ice Cream Recipes.
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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!
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!
Saved! I’ll be trying this next weekend. Thanks! =o)
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!
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!
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!
It’s so good! Highly recommend :)
Glad you enjoyed it!
It is okay to omit the salt in this recipe? I don’t really care for the salt flavor in my ice creams.
Salt is actually a flavor enhancer. It’ll make the Nutella taste even more like itself. The ice cream is not actually salty. With that said, if you leave it out please note your ice cream won’t be as good.
I need this in my life NOW!
I love Nutella! Love it love it love it! And I love this :D
This is insane!!! Good work Carla!
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.
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.
Ice cream is for ALL seasons and times! ^_^
Thank for this easy Nutella recipe! Love this stuff!
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!
No egg AND no cook – sign me up! Looks awesome.
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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.
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.
There’s nothing in here that would cause it to curdle.
Maybe the cream was old?
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.
Same thing happened to me. It went directly in my compost bin! No Nutella ice cream for us!!
Hmm there’s really nothing in this recipe that would make it curdle unless you used old cream? Drastic temperature changes could also cause curdling but again you’re putting everything in a blender. Can you walk me through the ingredients you used? Did you use Nutella or a different brand? Did you use heavy whipping cream and not half and half? Did you substitute anything? Did you use a blender?
Can you use a cuisinart ice cream maker.
Yes, absolutely!
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.
Let me know what you think!
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!
Happy to hear it worked out for you!
This was such a sweet treat on a hot summer day! My kids new favorite flavor, indeed!
Thanks for the feedback! Glad they enjoyed it.
Can I double or triple the recipe and follow the same instructions ?
Yea it should be ok
10+ years after the article was posted, I tried this and created nutella butter. As soon as the blended mixture went in the machine the fats separated and I had to re-blend… At which point it was basically solid. Hence the “nutella butter” name. And too rich! Didn’t think it was possible to be too rich, but it’s is!
When I recently updated this post, I made the ice cream again to make sure everything was still good (it was – no changes needed). Did you measure everything correctly? There’s 1 + 1/3 cups heavy cream in the recipe, so it shouldn’t be thick. Did you substitute or change any of the ingredients or amounts used? The only other thing I can think of is your base wasn’t cold before adding it to the ice cream machine. If you add a room temperature base to a frozen ice cream maker, the drastic temperature difference could cause it to separate (hence why you add cold to cold).
Hi Carla!
First off, I’m so impressed that you still respond to comments on a recipe from a decade ago!
Regarding the ingredients – I used whipping cream instead of heavy cream, but my understanding is that they’re pretty close cousins with only a few % difference in the fat content (~30 to 36%-ish).
Otherwise, temperature must be the culprit. The blended mixture was cool but maybe not cool enough to make ice cream… Just butter!
Yes I’m still here! If you check out my home page, you’ll see I’m still posting. Did you refrigerate your mixture for at least 1 hour in the fridge before churning? Also if it did turn into butter, that could also mean your cream was overmixed in the blender because if you beat cream too long, it turns into butter.
I just found and tried this recipe. Like others, the cream curdled in the blender. Worst mess I’ve ever ended up with in my kitchen in 52 years of marriage. Determined, I threw the mix out in the ditch, cleaned up my mess of a failure and tried again the next day. What I did differently , with great success I must say, was use my big mixer instead of a blender to combine ingredients. The difference was night and day. I actually used a hand held whisk to incorporate the Nutella into the whipping cream before adding the sugar, salt and vanilla. I never turned the mixer speed higher than the lowest speed. I ended up with the creamiest ice cream ever! I would say it’s safe to say that the recipe should say to use a mixer on low speed rather than a blender. Just my 2 cents.
Sounds like you were blending too high of a speed then! What kind of blender did you use and on what speed? I make this and my peanut butter ice cream all the time in my blender. I’ll make a note about blender speed.
Wanted to leave a comment because I made this and it turned out AMAZING! I followed the recipe exactly, used a brand new container of Nutella and fresh cream. I blended on the lowest speed in my Blendtec and had no issues with curdling. I used cold cream and room temp ingredients but made no other efforts to keep it cool. I refrigerated it overnight and it churned up perfectly and was so creamy and delicious. Great flavor. Thanks! About to make a double batch to churn tomorrow because my 4 and 7 year old were both begging for more!
Glad it worked for you! Thanks for the feedback.
Hi, my other ice cream recipes say to use icing sugar so just wondered why granulated sugar is specified in the recipe?
It sounds lovely and will make it this afternoon.
I cannot speak for those other recipes, but icing sugar usually contains cornstarch. Granulated sugar is sugar without anything else added.
Ok thank you. I made it with granulated sugar and it is amazing!
Glad that worked out for you!
Based on the comments of other people who have tried this recipe, I must have done something wrong. The combination of the heavy cream and Nutella makes this ice cream so incredibly rich that it doesn’t feel possible to eat more than a spoonful enjoyably. If I were to try it again, I would definitely use half milk and half heavy whipping cream.
Nutella is a rich product and I do state in the first sentence it’s rich and chocolatey.
I understand. I’m not condemning the recipe, but was just not expecting it to be quite as rich as it was. I expected it to still taste like ice cream, but honestly it felt like eating straight chocolate ganache. Just wanted to share my anecdotal perspective so that other prospective makers of this recipe could decide if it’s worth making.
Thanks for the feedback!