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Chocolate Chunk Nutella Ice Cream

Nutella ice cream made with no churn method for a creamy, deeply hazelnut-flavored frozen dessert with dark chocolate chunks. Whip, fold, loaf-pan freeze, then slice-scoop from a firm hazelnut-brown base with swirled Nutella.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup heavy cream Chill if possible for easier whipping.
  • 1 can (14 oz) sweetened condensed milk Stir well before using.
  • 0.75 cup Nutella Warm until loosened so it blends smoothly.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Chocolate chunks
  • 0.5 cup dark chocolate chunks or chips Fold through for visible chunks throughout.

Equipment

  • 1 9x5 loaf pan
  • 1 hand mixer

Method
 

Whip the cream
  1. Whip heavy cream until stiff peaks form, holding shape when you lift the beaters.
  2. Keep whipping steady so the cream stays airy and thick for folding.
Make the Nutella base
  1. Whisk sweetened condensed milk with warmed Nutella, vanilla extract, and salt until smooth and glossy.
  2. Scrape the bowl so no streaks remain before folding into the whipped cream.
Combine and add chocolate
  1. Gently fold the Nutella mixture into the whipped cream until just combined, using a light touch to keep the air in.
  2. Fold in dark chocolate chunks or chips, distributing them evenly without overmixing.
Freeze
  1. Transfer to a 9x5 loaf pan and drizzle extra Nutella on top, then swirl with a knife for a marbled look.
  2. Freeze at least 6 hours or overnight until firm enough to scoop and slice cleanly.

Notes

For best texture, warm Nutella just until pourable and fold in slowly to keep the mixture airy. Store covered in the freezer for up to 2 weeks. No, do not freeze longer than that for best scoopability. For a lower-sugar option, use a sweetened condensed milk substitute made for baking or reduce Nutella slightly and increase chocolate chunks for balance.