There's a new Nutella ice cream on supermarket shelves, and I kept hearing such good things about it that I did what any reasonable food blogger would do: ignore it and try to make my own. I tested multiple homemade versions and convinced myself I didn't need to taste the original. Alas, curiosity got the best of me and I picked up a pint at Target. Unfortunately, it is excellent.
I was so impressed with the store-bought version that I (for a split second) wondered whether I should still attempt to make my own. Well, I couldn't let go of the challenge. Long story short, after several rounds of testing, I came up with a great recipe. It's amazingly easy and a great option if you can't get your hands on a pint of Nutella ice cream.
Nutella Delivery Vehicle
After making about 5 different variations, I eventually landed on two favorites. One is very simple with just 3 ingredients in the base. I call it a Nutella delivery vehicle because it's basically Nutella with a little milk and cream. The second version is more like an ice cream or gelato. It's just as easy to make as the first, but has a few other ingredients. So the recipe card as the more gelato-like ice cream version, but I put the richer version in the notes. Whichever one you make, you have to use the add-ins, which are chunks of hazelnut-chocolate flavored chunks and roasted hazelnuts.
Layer of Snappy Hazelnut Flavored Chocolate
One of the most memorable things about the store-bought Nutella ice cream is the solid layer of hazelnut chocolate covering the top. You have to break through it before you get to the ice cream underneath.
It's a real chore, but chores build character, so eating Nutella ice cream is basically an exercise in personal growth. Yes, I realize that statement can be interpreted more than one way, but let's stick with the character-building version.
How to Make Nutella Flavored Chocolate Chunks for Ice Cream
To recreate that delicious chocolate hazelnut shell for your homemade version, melt dark chocolate with a little extra Nutella and freeze it. Break it into thin small pieces, then layer the chocolate pieces in the ice cream as you pack it to created concentrated chocolate-hazelnut flavor. You can also use a hazelnut chocolate bar if you happen to have one on hand.
For my batches, I've been using Trader Joe's dark chocolate along with the Nutella and roasted hazelnuts, and the combination works beautifully.
One other thing I noticed while comparing homemade and store-bought versions is that rich desserts like this tend to be surprisingly satisfying. A few bites of something decadent often quiet my sweet tooth much faster than a larger portion of a lighter dessert.
If you're a Nutella fan, I think you'll be very happy with this one.
Recipe
Easy Homemade Nutella Ice Cream
Ingredients
- 1 ½ cups evaporated skim milk
- ½ cup Nutella, best measured by weight (145 grams)
- 1 ½ cups heavy cream
- 6 tablespoons sugar (75 grams)
- 2 tablespoons corn syrup (40 grams)
- 1 tablespoon Dutch process cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon vodka or Frangelico (optional)
Chocolate Chunks
- 3 oz chopped dark or hazelnut flavored chocolate or ½ cup chips
- 2 teaspoons Nutella
- ⅓ cup chopped roasted hazelnuts
Instructions
- Put the evaporated milk and chocolate hazelnut spread in a blender container and blend until smooth. Add all remaining ingredients (not chocolate chunks) and blend for about a minute or until frothy. Chill the mixture for about 20 minutes or until you are ready to churn.
- Blend for about a minute, then pour into ice cream maker and churn as per manufacturer's directions OR chill for at least 20 minutes then churn.
- Churn using your ice cream maker's directions. While the ice cream is churning, make the chocolate chunks.
Chocolate Hazelnut Chunks and Shell
- Put the chopped chocolate and bit of Nutella in a small bowl set over simmering water. Melt gently. Remove from heat and cool.
- To make the chunks, you can drizzle the mixture onto a parchment lined plate, freeze, then break up and pack into the ice cream OR you can drizzle it right onto the ice cream before packing.
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