Nutella Ice Cream Recipe with Coconut Milk
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This Nutella ice cream recipe with coconut milk and chocolate hazelnut spread is my go-to recipes for summer. It’s just so simple. Only two ingredients (plus an optional teaspoon of alcohol to keep the ice cream from freezing too solidly) and about five minutes of preparation time, and you’re good to go. You will need an ice cream maker for this recipe, but trust me, it’s a worthwhile investment!
Key Ingredients
- Nutella – The creamy, classic chocolate hazelnut spread. I love using real Nutella in recipes, but any store brand chocolate hazelnut spread will work just as well. (If you have some left over, you can make my Nutella cheesecake brownies or my Nutella strawberry puff pastry pizza, too!)
- Coconut Milk – For best results, use full-fat canned coconut milk for this recipe. I’ve had good luck with Blue Dragon, Native Forest, and Thai Kitchen brands, as well as the 365 by Whole Foods brand. Do not use “lite” coconut milk, or any type of boxed coconut beverage; instead of creamy ice cream, the final product will be crunchy and icy.
- Alcohol – Store-bought ice creams contain stabilizers and emulsifiers to inhibit freezing. Adding alcohol to homemade ice cream serves a similar purpose, lowering the freezing point, preventing the base from becoming too solid, and creating an easier-to-scoop dessert. I use vodka because it has little to no flavor. You can omit the alcohol from this recipe. However, the ice cream will require extra time to soften before serving. You might also notice a less smooth consistency, with more ice crystals present.
Is This Recipe Vegan?
As written, this ice cream recipe is not dairy-free or vegan, because Nutella contains skimmed milk powder and whey powder. For a dairy-free frozen dessert, replace the Nutella with a dairy-free hazelnut spread such as Justin’s Chocolate Hazelnut Butter. Or, try my blueberry sorbet or my vanilla peach granita recipe instead!
Print
Nutella Ice Cream
- Total TimeAbout 16 1/2 hours (including chilling/freezing time)
- Yield460 grams (about 1 pint) 1x
A simple two-ingredient Nutella ice cream recipe made with coconut milk and chocolate hazelnut spread.
Ingredients
400 milliliters full fat coconut milk (14-ounce can)
160 grams Nutella (1/2 cup)
1 teaspoon vodka, optional, to prevent freezing
Instructions
In a medium bowl, whisk together coconut milk, Nutella, and alcohol, if using.
Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to 1 month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Notes
For best results, use full-fat canned coconut milk. Do not use “lite” coconut milk, or a boxed coconut beverage.
I recommend these disposable cardboard pint containers for packaging and storing homemade ice cream.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15 minutes (churn)
- Category: Ice Cream
- Method: Ice Cream Maker
Recommended Tools and Equipment
- Ice Cream Maker – I recommend this Cuisinart 1.5 quart ice cream maker. Thoroughly freeze the bowl (the instructions say 24 hours, but I freeze mine for at least 48), or store it in the freezer so you can make ice cream at a moment’s notice.
- Ice Cream Scoop – For scooping and serving the finished product! I prefer a sturdy metal scoop, like this one.
- Hand Whisk – You’ll need a whisk to combine the milk, cream, and cocoa powder for the ice cream base. To make things even easier, you can use an immersion blender to blitz the coconut milk and Nutella.
- Flexible Rubber Spatula – Use a rubber spatula or scraping the mixture into the ice cream maker, and from the ice cream maker bowl into a storage container. I recommend sticking with soft silicone—metal spoons or other hard utensils can scratch the delicate interior of the ice cream maker bowl.
- Storage Container – This recipe makes one pint of ice cream. It fits perfectly in a cardboard pint container, or a reusable silicone ice cream container.
Other Ice Cream Recipes You Might Enjoy
Peanut Butter Ice Cream
Mango Ice Cream
White Chocolate Coconut Ice Cream
S’mores Ice Cream
Lavender Ice Cream
Vanilla Bean Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
