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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
Ingredients
- 2 cups + 3 tbsp whole milk separated
- 1 ¼ cups heavy cream
- ½ cup granulated sugar
- 2 tbsp light corn syrup
- ¾ tsp kosher salt
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup Nutella chocolate hazelnut spread
Instructions
- Combine 2 cups milk and heavy 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.2 cups + 3 tbsp whole milk, 1 ¼ cups heavy cream, ½ cup granulated sugar, 2 tbsp light corn syrup, ¾ tsp kosher salt
- While the milk mixture is heating, in a separate bowl, whisk the reserved 3 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.2 cups + 3 tbsp whole milk, 2 tbsp cornstarch
- 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 extract, espresso powder, and Nutella. Stir until Nutella is completely dissolved into the ice cream base. Let the mixture cool.1 tsp vanilla extract, 1 tsp espresso powder, 1 cup Nutella chocolate hazelnut spread
- 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.
Video
Notes
- Adapted from Jeni’s Splendid Ice Creams at Home
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
