Indulge in creamy, dreamy ice cream without the hassle of an ice cream machine!
This no-churn Nutella chocolate chip ice cream is rich, satisfying, and delightfully smooth, made with wholesome ingredients like real cream and chocolate.
Packed with protein from cream and a touch of sweetness, it’s a quick, easy, and indulgent treat for any day.
Creamy Chocolate Chip Nutella Ice Cream
Equipment
- Large mixing bowl (1)
- Hand whisk or electric mixer – 1
- Loaf pan (8×4 inch / 20×10 cm) – 1
- Microwave-safe bowl or double boiler – 1
- Knife (for swirling Nutella) – 1
- Plastic wrap – as needed
Ingredients
- 1 ¼ cups 310 ml heavy cream or whipping cream
- ½ cup 116 g sweetened condensed milk
- ¼ cup 42.5 g mini dark chocolate chips
- 3 –4 heaping tablespoons Nutella
Instructions
- Prepare the Nutella Swirl: Before working with the cream, take 3–4 heaping tablespoons of Nutella and place them in a small microwave-safe bowl or a heatproof bowl over a pot of simmering water. Gently warm the Nutella for 20–30 seconds, stirring occasionally, until it becomes smooth and slightly runny. This will make it easier to swirl into the ice cream later. Set aside to cool slightly while you prepare the ice cream base.
- Whip the Cream: Pour 1 ¼ cups (310 ml) of cold heavy or whipping cream into a large mixing bowl. Using a hand whisk or electric mixer, whip the cream on medium-high speed until stiff peaks form. To check, lift the whisk—peaks should hold their shape firmly without collapsing. Whipping the cream properly is crucial for achieving a light, airy, and creamy ice cream texture without ice crystals.
- Combine Sweetened Condensed Milk: In a separate smaller bowl, measure ½ cup (116 g) of sweetened condensed milk. To make folding easier, add a small spoonful of the whipped cream to the condensed milk and gently mix until smooth. This step helps incorporate the condensed milk more evenly without deflating the whipped cream.
- Fold Whipped Cream and Milk: Gradually fold the sweetened condensed milk mixture into the remaining whipped cream using a large spatula. Use gentle, sweeping motions from the bottom to the top to maintain the whipped cream’s volume. Take your time to ensure the mixture is homogeneous, creamy, and light, forming the base of your ice cream.
- Add Chocolate Chips: Once the base is smooth, sprinkle in ¼ cup (42.5 g) of mini dark chocolate chips. Carefully fold them into the mixture so that they are evenly distributed without breaking up the whipped cream. The chocolate chips add texture and bursts of chocolate flavor in every bite.
- Layer in the Pan: Transfer the creamy mixture into an 8×4 inch (20×10 cm) loaf pan. Smooth the top gently with a spatula so that it’s even, leaving room for the Nutella swirl.
- Swirl Nutella into Ice Cream: Drizzle the slightly cooled Nutella over the surface of the cream mixture in small lines or dollops. Using the tip of a knife or a skewer, create gentle swirls throughout the ice cream by moving the knife in figure-eight or zigzag motions. Be careful not to overmix—distinct Nutella ribbons should remain for a beautiful visual and delicious flavor contrast.
- Cover and Freeze: Cover the loaf pan tightly with plastic wrap or a lid to prevent freezer burn. Place it in the freezer and allow it to set for 8–10 hours, or ideally overnight. The ice cream will firm up and develop its creamy, scoopable texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Use an ice cream scoop or spoon to create generous servings. Enjoy your rich, creamy, Nutella chocolate chip ice cream straight from the pan, or pair it with fresh fruit, chocolate sauce, or your favorite dessert toppings.
Notes
- Always use cold heavy or whipping cream for better volume and fluffiness.
- Fold the sweetened condensed milk gently to maintain the whipped cream’s airy texture.
- Slightly warm the Nutella before swirling for smooth, ribbon-like patterns.
- Use mini chocolate chips to prevent sinking and maintain a satisfying crunch.
- For best flavor, freeze overnight to allow the ingredients to meld and firm up.
- Serve at room temperature for 3–5 minutes before scooping for easier portions.
Chef’s Secrets: Achieve Creamy, Fluffy Ice Cream
The secret to a perfect no-churn ice cream lies in incorporating air without deflating your whipped cream.
Whip the cream until it forms stiff peaks, but don’t overbeat—it can turn grainy.
When folding in the condensed milk, use slow, gentle motions to maintain the creamy, light texture.
Another tip is to swirl the Nutella sparingly.
Overmixing will blend it completely, losing the visually appealing marbled effect and rich flavor contrast.
Mini chocolate chips also help retain crunch; regular chips may sink or melt too much.
Serving Suggestions: Creative Ways To Enjoy
This ice cream is versatile and can be enjoyed on its own or paired with complementary desserts.
Serve a scoop atop a warm brownie for a decadent treat, drizzle with chocolate or caramel sauce for extra indulgence, or sandwich between cookies for an ice cream sandwich.
Fresh berries or a sprinkle of crushed nuts add both flavor and texture.
It’s also perfect for entertaining: serve in small dessert cups with a Nutella swirl garnish for a stunning presentation.
Storage Tips: Keep Ice Cream Fresh Longer
Homemade ice cream stores best in an airtight container in the freezer to prevent ice crystals.
Glass or stainless steel containers are ideal because they maintain cold evenly and don’t retain odors.
Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing to minimize freezer burn.
It’s best enjoyed within 1–2 weeks for optimal flavor and texture.
Before scooping, allow the ice cream to sit at room temperature for a few minutes to soften slightly.
Frequently Asked Questions
1. Can I use a different chocolate spread instead of Nutella?
Yes! Hazelnut spreads, chocolate peanut butter, or even almond butter with cocoa work well.
Just slightly warm the spread to make it easier to swirl.
2. Can I make this dairy-free or vegan?
Absolutely. Use coconut cream or another plant-based whipping cream and sweetened condensed coconut milk.
The texture will remain creamy, though slightly different in flavor.
3. Why did my ice cream turn icy or grainy?
Overmixing, under-whipping the cream, or insufficient freezing time can cause ice crystals.
Whipping the cream to stiff peaks and folding gently ensures smoothness. Also, allow the ice cream to freeze undisturbed for 8–10 hours.
4. Can I prepare this ahead for a party?
Yes! This is a perfect make-ahead dessert. Prepare the ice cream the night before and keep it frozen until ready to serve.
Add toppings just before serving for freshness.
5. Can I add mix-ins like nuts or cookie dough?
Definitely. Fold in small chunks of your favorite mix-ins after combining the whipped cream and condensed milk.
Keep in mind that larger additions may slightly affect the freezing time and texture, so distribute evenly for the best results.
