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Easy No Churn Nutella Ice Cream Recipe

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(This post has been updated from the original August 2016 version to provide a better experience for you)

Looking for an easy Nutella ice cream recipe, but don’t want to make a custard base? This one is for you! Easy peasy condensed milk Nutella ice cream only needs chilling and mixing together. And it’s no churn, so it’s as easy as homemade ice cream gets! Keep reading to learn how you can make it too…

Someone holding a cone of Nutella ice cream

Condensed milk Nutella ice cream

There are various cheat methods for making homemade ice cream, without having to prepare a custard base.

Using condensed milk, like this Nutella ice cream recipe, is one method. An alternative is making ice cream using tinned custard. And another is simply mixing together milk and cream (plus sugar and flavourings) like I use in this easy vanilla ice cream recipe. Although, you do need an ice cream machine for that one.

Whichever method you choose, it almost always ends up with luscious, creamy, homemade ice cream. That is guaranteed to be enjoyed by everyone!

Why put condensed milk in ice cream?

Condensed milk doesn’t freeze solid. It stays slightly liquid, albeit much thicker than when it’s at room temperature. This is because of it’s high sugar content.

Often homemade ice creams will freeze solid, and be less creamy and scoop-able. But when condensed milk is in the mixture, this helps keep it perfectly soft and velvety.

What’s the difference between churned and no churn ice cream?

Other than the obvious – one is churned, and the other is not – there are a few notable differences between churned and no churn ice cream.

  • Traditional churned ice cream is usually made with eggs. Whereas no churn ice cream is made without.
  • The sugar is usually replaced with condensed milk in no churn ice cream.
  • You don’t need an ice cream machine to make no churn ice cream.
  • In churned ice cream, the air is added while being churned in a machine. But in no churn, the air is usually added when you whip the cream.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

  • Cream – This has to be whippable. So use double cream in the UK, heavy cream in the US, and a cream that has at least a 36% fat content in Australia. It’s also important to ensure it’s cold.
  • Condensed Milk – Any sweetened condensed milk will work. It doesn’t matter what brand you use. I’ve had great results with various ones.
  • Vanilla – I do recommend you use a high quality vanilla like Little Pod vanilla paste. You really will taste the difference! Supermarket versions are a waste of money.
  • Nutella – It goes without saying, when making no churn Nutella ice cream, use Nutella!! The real deal ONLY. Don’t substitute it as the difference in flavour will be notable.

Recipe tips and troubleshooting

Here are tips you’ll find helpful when making this recipe.

  • Before making your Nutella ice cream, chill the condensed milk and cream overnight for the best results.
  • Wash and save old ice cream tubs, so you can reuse them when you make your own!
  • Turn your homemade ice cream into a really special dessert. Like an ice cream cake.
  • For the most light, airy and stable whipped cream – whip it in a chilled bowl.
  • Over whipped the cream and it’s gone grainy? Add a little milk and gently fold it through, to bring it back to life.
  • When pouring your ice cream into a tub, don’t do it from a height. Or you will pop all the air bubbles you whipped in! Instead, pour it in as close to the tub as possible.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • You MUST chill the cream and condensed milk before making no churn Nutella ice cream. For a minimum of 3 hours – but overnight is best (and easiest).
  • Making the Nutella ice cream will only take you about 15 minutes.
  • Allow a minimum of 4-6 hours to freeze your ice cream. Again, overnight is probably best, just to be sure.

If you like this recipe…

…you might also like:

No Churn Nutella Ice Cream – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Advanced preparation (Important!)

Put the condensed milk in the fridge alongside the double cream the night before. It’s really important that both these ingredients are cold when you make no churn Nutella ice cream.

Do NOT put the Nutella in the fridge. This will make it impossible to mix it into the ice cream.

Ingredients

Here is what you will need to make approximately 1 litre

  • 480ml (2 Cups) Double Cream
  • 1 x 397g (14 oz) Tin of Condensed Milk
  • 1 tsp Vanilla Extract
  • 150g (1/2 Cup) Nutella

Essential equipment

  • 2 x Large Mixing Bowls
  • Whisk
  • Spatula
  • Air Tight Plastic Tub

Instructions

Firstly, whip the cream (480ml | 2 Cups) in a large bowl with a whisk, until it becomes stiff peaks. Be VERY careful not to over whip, as it could become grainy.

If it does, try adding a little milk and gently folding through with a spatula to bring it back.

Whipped cream in a large bowl with a whisk

Then in another large mixing bowl, mix together the condensed milk (1 x 397g | 14 oz tin) and vanilla extract (1 tsp) with a spatula.

Condensed milk and vanilla mixed together in a bowl

Carefully fold the whipped cream into the condensed milk in quarters. Keep going until it’s nice and smooth. Being careful not to knock out all that air you put in!

No churn ice cream base in a large mixing bowl

Next, add the Nutella (150g | 1/2 Cup) and carefully fold it through the mixture using a spatula. Once again, be careful not to knock out the air.

No churn Nutella ice cream being mixed together with a spatula

Keep going just until everything is blended smoothly. Don’t over mix, or you risk popping all those air bubbles.

No churn Nutella ice cream mixture in a large mixing bowl

Finally, pour the Nutella ice cream into an airtight tub. Seal the lid and freeze for 4-6 hours.

Someone holding a cone of condensed milk Nutella ice cream

Once fully frozen, allow to sit at room temperature for 5-10 minutes to soften slightly. Then scoop into cones or bowls and enjoy!

How to store condensed milk Nutella ice cream

Store your no churn Nutella ice cream in the freezer, in an airtight container. Consume within 1 month.

Loved this no churn Nutella ice cream recipe? Pin it!

Someone holding a cone of no churn Nutella ice cream. A text overlay says "Easy no churn Nutella ice cream"
Someone holding a cone of Nutella ice cream

Easy No Churn Nutella Ice Cream - Printable Recipe

Yield: 1 Litre
Prep Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 15 minutes

Creamy no churn Nutella ice cream made with condensed milk. It's seriously luxurious, and really easy to make. You don't even need a machine!

Ingredients

  • 480ml (2 Cups) Double Cream *
  • 1 x 397g (14 oz) Tin of Condensed Milk *
  • 1 tsp Vanilla Extract
  • 150g (1/2 Cup) Nutella

Essential equipment

  • 2 x Large Mixing Bowls
  • Whisk
  • Spatula
  • Air Tight Plastic Tub

Instructions

Advanced preparation

* Important! Chill the cream and condensed milk in the fridge overnight before using.

Recipe method

  1. Whip the cold cream to stiff peaks in a large mixing bowl with a whisk. Be careful not to over whip, as it may become grainy.
  2. In another large bowl, mix together the condensed milk and vanilla with a spatula.
  3. In quarters, gently fold the condensed milk into the whipped cream. Be careful not to knock out any of the air you whipped in earlier.
  4. Then carefully fold the Nutella through the mixture. Continue until there are no more streaks, and everything is blended together. Remember to be gentle, and not knock out any air.
  5. Finally, pour the ice cream into an air tight tub and freeze for 4-6 hours. (Or overnight.) When fully frozen, allow to sit at room temperature for 5-10 mins, then scoop into bowls or cones and enjoy!

Notes

Store your no churn Nutella ice cream in an air tight container in the freezer. Consume within 1 month.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 25gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 70mgCarbohydrates: 32gFiber: 1gSugar: 31gProtein: 5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Olive chisholm

Sunday 14th of August 2022

I will be trying churn Nutella ice cream it looks delicious

Emma

Monday 15th of August 2022

Hi Olive. Glad you like the look of my recipe! Emma x

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