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For National Chocolate Ice Cream Day I decided to whip up a batch of my super-simple, two-ingredient Nutella ice cream.
The first time I used Nutella in an ice cream recipe, it was to make this chocolate-hazelnut gelato. It came out perfectly, but was a bit too labor-intensive to make on a regular basis. I’d also been working on finding ways to limit my dairy intake, and most standard ice cream recipes call for a whole lot of milk and cream. So, I developed this Nutella ice cream recipe as an easy, (almost) dairy-free alternative.
This ice cream has become one of my go-to recipes for a summer dessert. It’s just so simple. Only two ingredients (plus an optional bit of alcohol to keep your ice cream from freezing into a solid block!) and about five minutes of prep time. You will need an ice cream maker for this recipe. But, it’s a worthwhile investment. In warm weather I use mine at least once a week!
As written, this recipe is not quite dairy-free or vegan, since Nutella contains skimmed milk powder and whey powder. However, it could easily be made vegan-friendly by substituting a dairy-free hazelnut spread such as Justin’s Chocolate Hazelnut Butter.
Nutella Ice Cream Tips
For best results, use full-fat canned coconut milk for this recipe. I’ve had good luck with Native Forest and Thai Kitchen coconut milk, as well as the Whole Foods store brand. Do not use “lite” coconut milk, or any type of boxed coconut beverage; instead of creamy ice cream, the final product will be an icy, watery mess. Also stay away from Goya brand canned coconut milk; it simply isn’t creamy enough to work well in this recipe, although it does make a lovely sorbet.
Two-Ingredient Nutella Ice Cream
- Total Time: 15 minutes (+ chilling/freezing time)
- Yield: 2-4 servings 1x
Description
A simple two-ingredient chocolate ice cream, made with coconut milk and Nutella. Can easily be made dairy-free and vegan.
Ingredients
1 14 oz can coconut milk (full-fat; not “lite” or boxed coconut drink)
1/2 cup Nutella
1 Tbsp alcohol (vodka or rum both work well)
Instructions
Add coconut milk, Nutella, and alcohol (if using) to blender, and blend until well-combined.
Chill ice cream mixture in the refrigerator for at least two hours, or overnight.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes. At this point, your ice cream will be similar in consistency to a Wendy’s Frosty.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving.
Notes
For best results, use full-fat canned coconut milk. (I’ve had good luck with Kame, Native Forest, and Thai Kitchen, as well as the Whole Foods store brand.) Do not use “lite” coconut milk, or any type of boxed coconut beverage; instead of creamy ice cream the final product will be icy and watery.
This recipe will fill one 24-oz Glad storage container, and will serve 2-4 people depending on serving size. (This ice cream is rich, so a scoop or two goes a long way!)
These pint containers are perfect for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
