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Chocolate Chunk Nutella Ice Cream

Nutella ice cream turns into creamy, deeply hazelnut-flavored no-churn chocolate chunk ice cream. Swirled warm Nutella and dark chocolate chunks create a rich, frozen scoop with a dense, sliceable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and flavor
  • 2 cup heavy cream Chill well for easiest stiff peaks.
  • 1 can (14 oz) sweetened condensed milk Warmed slightly helps it mix smoothly.
  • 0.75 cup Nutella Warm just enough to loosen for whisking and drizzling.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Mix-ins
  • 0.5 cup dark chocolate chunks or chips Fold in gently to keep the ice cream studded.

Equipment

  • 1 9x5 loaf pan

Method
 

Whip and mix
  1. Whip the heavy cream to stiff peaks until it holds clear ridges when the whisk is lifted. Visual cue: the cream should look thick and glossy, not runny.
  2. Whisk the sweetened condensed milk, warmed Nutella, vanilla extract, and salt until smooth. Visual cue: the mixture should look uniform in color with no streaks.
  3. Gently fold the Nutella mixture into the whipped cream until just combined. Visual cue: you should no longer see white streaks, but keep the foaminess.
  4. Fold in the dark chocolate chunks or chips. Visual cue: chunks should be evenly distributed throughout the base.
Pan, swirl, and freeze
  1. Transfer the mixture to a 9x5 loaf pan and drizzle extra Nutella on top, swirling with a knife. Visual cue: visible hazelnut-brown ribbons should form across the surface.
  2. Freeze at least 6 hours or overnight until firm. Visual cue: the center should hold shape when scooped or when sliced from the loaf.

Notes

For clean stiff peaks, start with cold heavy cream and stop whipping as soon as stiff peaks form. After freezing, keep covered in the freezer for up to 2–3 weeks; it’s not recommended to refreeze after it has fully softened. For a nut-free swap, use a chocolate-hazelnut spread alternative made without hazelnuts (check labels) while keeping the same amounts.