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Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream turns classic chocolate-hazelnut spread into a dense, velvety frozen dessert. Blend everything smooth, freeze for 24 hours, then spin on the Ice Cream setting and finish with a Nutella swirl.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.333 cup Nutella
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Extra Nutella for swirling on top

Equipment

  • 1 Ninja Creami

Method
 

Blend until completely smooth
  1. Blend whole milk, heavy cream, Nutella, granulated sugar, cream cheese, vanilla extract, and salt until completely smooth, scraping down as needed so no streaks remain.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours, until solid all the way through.
Spin and re-spin if needed
  1. Process on the Ice Cream setting to churn into a dense, velvety texture.
  2. If the texture needs help coming together, re-spin on the Ice Cream setting with 1 tablespoon milk added, then stop when it looks smooth and thick.
Swirl and serve
  1. Drizzle extra Nutella over the top and swirl in before serving so you get dark chocolate-hazelnut ribbons throughout each scoop.

Notes

For the thickest, scoopable texture, make sure the pint is fully frozen before processing (24 hours is key). Store leftovers covered in the freezer up to 2 days; it will firm up, so re-spin briefly as needed. Freezing leftovers in the pint is fine, but repeated re-freeze cycles can reduce smoothness. For a lighter option, substitute half-and-half for the heavy cream and expect a softer set.