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Chocolate Chunk Nutella Ice Cream

Nutella ice cream that’s no-churn and creamy, with dark chocolate chunks in every bite. A hazelnut-brown base is whisked until smooth, folded into whipped cream for a rich, scoopable frozen texture.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Nutella Ice Cream Base
  • 2 cup heavy cream Chill until cold for faster whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup Nutella Warm until pourable to mix smoothly.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Chocolate Chunk Layer
  • 0.5 cup dark chocolate chunks or chips Use more if you want extra chunky bites.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and Mix
  1. Whip heavy cream to stiff peaks using a stand mixer, stopping when the mixture holds a firm peak that doesn’t droop. Visual cue: the cream should look thick and glossy with peaks standing straight.
  2. Whisk sweetened condensed milk with warmed Nutella, vanilla, and salt until smooth, with no streaks remaining. Visual cue: the mixture should look uniform and thick like a pourable sauce.
Fold, Layer, and Freeze
  1. Gently fold the Nutella mixture into the whipped cream until just combined, using slow strokes to keep air in the whipped cream. Visual cue: the mixture becomes a single creamy hazelnut color without visible white lumps.
  2. Fold in dark chocolate chunks or chips until evenly distributed, taking care not to overmix. Visual cue: chocolate pieces are suspended throughout the pale-to-deep hazelnut swirl.
  3. Transfer the mixture to a 9x5 loaf pan and drizzle extra Nutella on top, swirling with a knife. Visual cue: thick ribbons of darker Nutella form a marbled top layer.
  4. Freeze at least 6 hours or overnight until firm, keeping the loaf pan level in the freezer. Visual cue: the ice cream should be scoopable with a solid set, not soft or wet at the edges.

Notes

For the creamiest texture, warm the Nutella only until pourable and keep the heavy cream cold before whipping. Cover and store leftovers in the freezer for up to 2 weeks; for best scooping, let sit at room temperature for 3–5 minutes. Freezing is recommended (no refreezing after extended thawing). For a lighter swap, use reduced-fat condensed milk and full-fat Nutella for a slightly less rich result while keeping the same no-churn method.