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Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream made with a smooth, chocolate-hazelnut base and a dense, velvety re-spin texture. This easy single-serve Nutella frozen dessert uses the Ninja Creami for rich, swirlable results.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Nutella ice cream base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.3333 cup Nutella
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Extra Nutella for swirling on top

Equipment

  • 1 Ninja Creami

Method
 

Blend the Nutella base
  1. Combine whole milk, heavy cream, Nutella, granulated sugar, softened cream cheese, vanilla extract, and salt in a blender and blend until completely smooth, with no streaks or lumps visible.
Freeze in the pint
  1. Pour the blended mixture into the Ninja Creami pint container, level the surface, and freeze for 24 hours until solid.
Process and re-spin
  1. Process on the Ice Cream setting until the mixture becomes thick and scoopable, then check texture.
  2. If needed, re-spin with 1 tablespoon milk to soften the texture while keeping it dense.
Swirl and serve
  1. Drizzle extra Nutella over the top and swirl in before serving so you see dark chocolate-hazelnut ribbons throughout.

Notes

For the smoothest blend and easiest processing, warm the cream cheese slightly until soft, and blend until the mixture looks fully uniform before freezing. Store the pint tightly covered in the freezer for up to 1 week; for best texture, eat within a few days after the first re-spin. Freezing again after processing isn’t recommended—texture can turn icy. For a dairy-light swap, use lactose-free milk and lactose-free cream cheese while keeping the same process.