Homemade Nutella Ice Cream Recipes

NUTELLA® GELATO

Steps:

• Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
• Refrigerate mixture until cold, about 3 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
• Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.

NUTELLA® ICE POPS

Steps:

• Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
• Pour mixture into ice pop molds; freeze until solid, at least 3 hours.

NUTELLA ICE CREAM

Steps:

• Combine ingredients in a mixing bowl using a wire whisk. Nutella should be distributed through the mix but you will still have some flecks and small chunks of that do not dissolve.
• Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer ice cream, place into freezer after removing from machine and freeze an additional 2-4 hours or until it reaches desired consistency.

THE BEST WAY TO SATISFY YOUR SWEET TOOTH IS NUTELLA ICE CREAM

Steps:

• Start by softening the ice cream. You can do this by leaving it on the counter for a few minutes or microwaving it for 30 seconds.
• Mix the softened ice cream, Nutella, and heavy cream in a large bowl.
• Mix until the ingredients are well combined.
• Pour the mixture into a 9×13 inch pan and freeze for several hours or overnight.
• When you're ready to serve, let the ice cream sit out for a few minutes to soften.

HOW TO MAKE NUTELLA ICE CREAM

Steps:

• If you're using an ice cream maker, freeze the bowl. Ice cream makers come in lots of different shapes and sizes, but they almost always have a large, removable bowl that can be removed. Put this bowl in a plastic bag, then put the bag in the freezer for about 10 to 24 hours until it is completely frozen. The bag helps prevent freezer burn. This is important because there is a layer of liquid coolant between the inner and outer surfaces of the bowl. Letting it freeze completely ensures the bowl will stay cold as you make the ice cream (since you can't run the machine in the freezer).
• Whisk the eggs together in a bowl. Use both the whites and the yolks. Beat them with the whisk for about two minutes. Stop when you reach a uniform pale yellow color and a light, fluffy texture.
• Gradually whisk in the sugar. Add a little at a time over about one minute as you whisk continuously. When the sugar is distributed evenly, you can proceed.
• Whisk in the Nutella. Use a spatula as needed to get all of the Nutella out of the measuring cup. Continue whisking until the spread is blended evenly with the egg mixture. If Nutella gets stuck to the whisk, use a fork or spatula to pull it off.
• Add cream and milk. Add each of these a little at a time, whisking as you go. Stir to combine evenly. After this, put your mixture in the fridge while you proceed through the next step. You want your ingredients as cold as possible when you make your ice cream.
• Assemble the ice cream maker. For most models, this just means taking the bowl out of the freezer and putting it in the machine. You may also need to attach the stirring paddle to the machine or make other connections - consult the ice cream maker's directions for specifics. You shouldn't waste time here - you want to finish before the bowl starts to warm up. A wasted minute or two won't hurt you, but you'll want to move on as quickly as possible.
• Run the ice cream maker with the liquid mixture inside. Add your chilled ingredients to the mixing bowl, shut the lid (if your machine has one), and turn the machine on. The mixing paddle will begin to turn, churning the liquid ingredients. Now, let the machine run for 20-30 minutes without interrupting.
• Serve immediately for a soft texture. After 20-30 minutes, check on your ice cream. By this point, it should have gained a semi-solid consistency. If you want soft serve-style ice cream, you can serve it as soon as the ingredients reach a smooth, soft texture. Turn off the machine and spoon into cones or bowls and enjoy.
• Transfer to freezer for a firmer texture. If you want a more traditional ice cream, transfer the soft serve to an airtight container and store it in the freezer until firm (usually about eight hours). If you've recently finished a carton of store-bought ice cream, you can just rinse and dry the container and use it to store your ice cream.

HOMEMADE NUTELLA ICE CREAM

Steps:

• whip the cream in a large bowl. meanwhile, combine the sweetened condensed milk, melted butter, and nutella in a separate large bowl. mix well.
• fold the cream into the nutella mixture.
• freeze in a freezer-safe container for 6ish hours. enjoy!

NUTELLA ICE CREAM

Steps:

• Combine nutella and chocolate, broken into small pieces, in a large microwave-safe bowl. Microwave, stopping and stirring every 30 seconds or so, until mixture is melted and smooth. Let cool slightly.
• Combine the egg yolks and half the sugar in a medium-size bowl. Whisk vigorously until the yolks thicken and become lemon-colored, 3 to 4 minutes.
• In a heavy saucepan, combine the milk and cream. Sprinkle about half the sugar into the saucepan and bring the mixture to a simmer over medium heat. Remove from heat just when steam starts to form.
• To combine the egg and milk mixtures, slowly pour half the milk into the yolks while whisking constantly to temper it. Continue whisking in the rest of the milk. Pour mixture back into the saucepan and reduce heat to medium-low. Whisk constantly until the custard is thick enough to coat the back of a spoon (175 F on a digital thermometer), 10-15 minutes. Do not let the custard boil or it will curdle!
• Pour the cooked custard over the chocolate mixture. Whisk until the chocolate is fully melted (I whisk a good 5 minutes for the nutella to fully incorporate).
• If cooling by ice bath, fill a large bowl (capable of holding the bowl with the custard) with lots of ice and very cold water. Set the bowl with the custard on top and allow it cool, stirring occasionally, until the mixture reads 40-55 F or is very cold to the touch. This takes me about 30 minutes. Or, if you prefer, refrigerate for several hours or overnight until very cold.
• Add the optional 1 Tbs of vodka. This will ensure that the ice cream will freeze with the smoothest texture and has no noticeable effect on the final taste.
• Pour the custard into an ice cream machine and freeze according to the manufacturer's directions.