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Use this recipe to learn how to make homemade No Churn Chocolate Chip Nutella Ice Cream that doesn’t require an ice cream maker! If you’re allergic to Nutella use a nut-free chocolate spread to create a nut free homemade chocolate ice cream!
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Five years or so ago I made some and Nutella Cool Whip Popsicles posted the recipe for them on the blog. People went crazy over them and to this day they’re still one of my most popular recipes. When I was working on recipes and ideas for #SummerDessertWeek this year, I remembered those Popsicles! I thought that I would combine those awesome pops and my love of no churn ice cream into one fantastic frozen dessert! That is where No Churn Chocolate Chip Nutella Ice Cream came from!
What you’ll need to make No Churn Chocolate Chip Nutella Ice Cream : (amounts in recipe below)
- Nutella Chocolate Hazelnut Spread
- heavy cream
- sweet condensed milk
- mini chocolate chips
What can I use instead of Nutella?
While this is Nutella ice cream, anyone that is allergic to hazelnuts will not be able to eat this ice cream. So if you need to make a but free version use a chocolate spread like Hershey’s Chocolate spread or Don’t Go Nuts’ Chocolate Roasted Soybean Spread.
Do I need an ice cream maker to make this?
Nope! No ice cream maker is needed for no churn ice cream recipes. However, you will need an electric mixer or some super strong arm muscles to whip the heavy cream.
More great no churn ice cream recipes to make:
- NO CHURN STRAWBERRY CHEESECAKE ICE CREAM
- SUGAR COOKIE ICE CREAM
- CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
No Churn Chocolate Chip Nutella Ice Cream
- 1 small jar Nutella Chocolate Hazelnut Spread (about 7 oz)
- 2 cups heavy cream (1 pint)
- 1 (14 oz) can sweet condensed milk
- 3/4 cup mini chocolate chips
Using an electric mixer, whip Nutella for 1 minutes, add in in heavy cream and whip on medium-high for a few minutes until stiff peaks form.
WATCH because if you whip too long it will seperate and you'll have chocolate butter.
Add in the sweetened condensed milk and whisk until combined.
Stir 1/2 cup mini chocolate chips. Reserve 1/4 cup mini chocolate chips to decorate the top of the ice cream.
Spoon mixture into a loaf pan.
Top with mini chocolate chips.
Freeze for several hours or overnight until frozen.
**NOTE/TIP** - a glass loaf pan will work but a metal one will freeze the ice cream better.
For a NUT FREE version use a nut free chocolate spread.
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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
- No Churn Chocolate Chip Nutella Ice Cream from Big Bear’s Wife
- Sugar Cookie Ice Cream Sandwich from Simply Inspired Meals
Sweet Summertime Cakes and Cupcakes:
- Key Lime Pound Cake from Savory Experiments
No Bake Treats: