I mean, we all love chocolate ice cream. Young and old alike, chocolate is just classic. There are so many variations for chocolate ice creams and while I won’t say this one is the best one…it comes pretty close. Flavoring it with Nutella chocolate spread not only gives this an amazing flavor but also lends to a perfectly smooth, creamy and always scoop-able consistency. I tried various chocolates and flavors, but this one wasn’t only simple, I simply couldn’t get it out of my mind!
The Nutella literally keeps this ice cream the perfect consistency. I cannot stress this enough – it is always soft and amazing!
Watch how to make this Nutella ice cream:
Nutella Ice Cream
- 2 cups whole milk
- 3 tbsp whole milk
- 1 ¼ cups heavy cream
- ½ cup sugar
- 2 tbsp corn syrup
- ¾ tsp salt
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup Nutella chocolate hazelnut spread
- Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over.
- Add the sugar, corn syrup and salt.
- Place over medium-high to high heat and stir frequently so the mixture does not scorch.
- While the mixture is heating, whisk the reserved 3 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.
- Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
- After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
- Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
- Remove from heat and stir in vanilla, espresso powder, and Nutella. Stir until Nutella is completely dissolved into the ice cream base. Let the mixture cool.
- Place in an airtight container and chill completely. I find overnight is best.
- When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
- At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully
- Adapted from Jeni’s Splendid Ice Creams at Home