NUTELLA ICE CREAM Without Ice Cream Maker: Easy, Creamy, and Egg-Free Recipe!
Sweet-toothed friends, welcome to my sweetest corner! Today I bring you straight into the heart of summer with a creamy dream that is about to become reality: homemade Nutella ice cream!
Who among you doesn’t dream of sinking a spoon into such an enveloping and chocolaty dessert on a scorching summer afternoon?
Often, the idea of making ice cream at home stops us. “You need an ice cream maker!”, “It’s too complicated!”, “I want ice cream without eggs and strange additives!”. I completely understand because I thought these things for years too. It seems that perfect ice cream is a prerogative of ice cream shops, right?
But I’m here to reveal a secret that will forever change your approach to the world of cold desserts: Homemade Nutella Ice Cream WITHOUT ICE CREAM MAKER!
Yes, you read that right! No complex machinery to bring out of the cupboard, no long nerve-wracking waits (except for those pleasant ones for resting in the freezer, which is essential!). And above all, a result that will leave you speechless for its incredible creaminess and goodness, envying nothing from the ice cream shop.
This is one of those super easy recipes that make you feel like a real kitchen magician because it allows you to prepare ice cream without eggs, preservatives, and additives, with only simple, healthy, and genuine ingredients that you probably already have in your pantry.
The magic of this recipe lies in its base, which I call “smart ice cream”: a fiordilatte preparation so versatile that it can be the starting point for endless delicious adventures.
In this version, I chose to add the hazelnut cream par excellence to create the perfect Nutella ice cream effortlessly, but remember, imagination knows no limits!
In the notes and subsequent sections, you will find suggestions for many other flavors and how to best customize your creation. Ready to refresh your summers with a creamy and incredibly simple masterpiece? Get comfortable, I’ll guide you step by step!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: Makes about 2.2 lbs of ice cream
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 377.77 (Kcal)
- Carbohydrates 26.30 (g) of which sugars 24.16 (g)
- Proteins 3.93 (g)
- Fat 28.48 (g) of which saturated 7.87 (g)of which unsaturated 0.66 (g)
- Fibers 1.36 (g)
- Sodium 32.05 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
NUTELLA ICE CREAM INGREDIENTS
- 2 cups heavy cream (fresh, unsweetened)
- 5.75 oz sweetened condensed milk
- 8 oz Nutella® (or other hazelnut cream)
- 2 tbsps liqueur (Vanilla or other liqueur of choice. Optional, but strongly recommended, see notes at the end of the recipe)
- chopped hazelnuts (toasted)
- Nutella®
- whipped cream
Tools
- Kitchen Scale
- Bowl
- Electric Mixer
- Spatula
- Container
HOMEMADE NUTELLA ICE CREAM
In a large and well-chilled bowl (if you’ve kept it in the fridge for 15-20 minutes before using, even better!), pour the fresh unsweetened cream. With an electric mixer, whip the cream to stiff peaks. It should be firm, stable, and form “peaks” when you lift the beaters. This consistency is crucial for airy and creamy ice cream!
Now add the condensed milk slowly, continuing to blend at low speed. Blend just enough to fully incorporate it into the cream mixture. You’ll see it form a smooth and velvety cream. And here is your fiordilatte base ready, our precious “smart ice cream”!
It’s time for the star! Add the 8 oz of Nutella (or your favorite hazelnut cream) and, if using, the vanilla liqueur (or another of your choice). Gently mix with a spatula, with broad movements from bottom to top. This movement is essential to incorporate the Nutella without deflating the cream and maintaining the lightness of the mixture. Continue mixing until the Nutella is evenly distributed, creating the classic delicious streaks. If you prefer a more intense or milder Nutella flavor, you can decrease or increase the dose by about 1.8 oz depending on your tastes!
Transfer the obtained ice cream into individual jars or a large freezer-safe container. An extra tip from a true food blogger: cover the ice cream surface with plastic wrap before closing with the lid. This little trick will prevent the formation of frost and ice crystals, keeping your ice cream incredibly creamy. Put the ice cream in the freezer for at least 4 hours before serving. For an even better result, perfect texture, and maximum creaminess, I highly recommend letting it rest overnight. Before enjoying, you can garnish your cups with chopped hazelnuts and some extra Nutella drops for an irresistible touch!
Notes on Ingredients and Possible Substitutions
FRESH CREAM For an optimal result and a top-notch ice cream, fresh unsweetened cream is the key ingredient: choose the one from the fridge, with at least 35% fat. Avoid already sweetened vegetable cream, as it would alter the final texture and flavor, making it less rich and velvety.
CONDENSED MILK Condensed milk is the secret ingredient that provides creaminess and the right sweetness without needing to add sugar or eggs, making the recipe incredibly simple and “smart.”
NUTELLA For hazelnut cream, you can use the brand you prefer or a good quality spreadable hazelnut cream. The important thing is that it’s a creamy product with an intense flavor.
VANILLA LIQUEUR Vanilla liqueur (or rum, or Baileys) is optional but strongly recommended: a small amount of alcohol lowers the freezing point of the ice cream, making it softer, spreadable, and even creamier, avoiding the formation of annoying ice crystals. If you don’t like liqueur or you’re preparing the ice cream for children, you can omit it without problems; the ice cream will still be delicious, perhaps slightly more compact.
STORAGE
STORAGE
Your homemade Nutella ice cream without an ice cream maker keeps perfectly in the freezer for about 10-15 days, provided it is well covered. Remember to use an airtight container and leave plastic wrap in contact with the ice cream surface to protect it from air and prevent frost formation. Being a homemade product without preservatives or additives, it might slightly lose its initial creaminess and become a bit harder over time. To enjoy it at its best and regain all its softness, I recommend taking it out of the freezer 5-10 minutes before serving, so it softens just enough.
Delicious Alternatives and Variations: One Ice Cream, A Thousand Flavors!
This recipe is the perfect base for endless delicious creations. Once you’ve mastered the “smart” base, the only limit is your imagination!
1 Pistachio Ice Cream: Replace Nutella with 7-9 oz of 100% pure pistachio cream (be careful not to use those already sweetened, otherwise adjust the amount of condensed milk). Gently mix. For an extra touch, add a handful of coarsely chopped pistachios.
2 Dark Chocolate Ice Cream: Melt 5 oz of good quality dark chocolate (at least 70%) with 2 oz of cream (taken from the total of 2 cups) in a bain-marie or microwave. Let cool and then gently incorporate into the cream and condensed milk mixture.
3 Coffee Ice Cream: Add 2-3 teaspoons of instant coffee (or 1.7 oz of cold and strong espresso, slightly reducing the condensed milk) to the cream and condensed milk base, mixing well before adding the other ingredients.
4 Mixed Berries Ice Cream: Puree 7 oz of fresh or frozen mixed berries (if frozen, thaw them first). Strain the puree to remove seeds and add it to the cream and condensed milk base.
Usage and Pairings
This homemade Nutella ice cream is a true masterpiece, perfect to enjoy on its own, perhaps garnished with a sprinkle of toasted hazelnuts, an extra dollop of whipped cream, or a drizzle of chocolate sauce. It’s ideal for concluding a summer lunch or dinner in style, but also for a delicious snack that makes you forget the heat.
Some pairing ideas
Serve it alongside chocolate cakes, warm brownies, crepes, or pancakes. The hot-cold contrast is irresistible!
It pairs divinely with fresh fruit like strawberries, sliced bananas, or raspberries, creating a delightful and refreshing contrast.
For the bold ones, try it in a glass with crumbled cookies, wafers, or amaretti for a play of textures and flavors.
Use it to make small ice cream sandwiches with toast or biscuits like Oro Saiwa!
Origins and History: A Perfect Marriage of Tradition and Indulgence
Ice cream, in its most ancient form, has very distant roots, dating back to ancient Rome and China, where snow and ice were used to preserve or refresh food. The idea of “creamy ice cream” as we know it today developed in Italy between the 16th and 17th centuries, thanks to the ingenuity of characters like Ruggeri and Bernardo Buontalenti, who introduced increasingly refined techniques and ingredients.
Nutella, on the other hand, has a more recent and entirely Italian history: it was born after World War II in Piedmont. It was the brilliant intuition of Pietro Ferrero, a pastry chef from Alba, who in a period of cocoa scarcity created a sweet paste based on hazelnuts, sugar, and a small amount of cocoa. In the 1960s, this “Giandujot” transformed into the world’s most beloved spreadable cream, taking the name Nutella.
The union of these two worlds, that of artisanal ice cream and that of the quintessential hazelnut cream, is a triumph of indulgence that has conquered the palates of both young and old around the world. This recipe, so simple yet so effective, celebrates this perfect combination, allowing anyone to bring a piece of this delicious history into their kitchen!
FAQ
1. Does ice cream without an ice cream maker really become creamy or does it crystallize?
This is the main concern of those approaching this method, and the answer is: absolutely creamy! The magic of this recipe lies in the skillful use of whipped cream (which incorporates air and provides lightness) and condensed milk (which with its sugars and milk solids prevents the formation of ice crystals). By following the steps, your ice cream will be smooth and velvety, just like that of the ice cream shop!
2. Can I use vegetable cream instead of fresh cream?
Technically it’s possible, but I strongly advise using unsweetened fresh cream (the one from the fridge). Vegetable cream has a different composition and a lower fat percentage that could alter the final texture of the ice cream, making it less rich, velvety, and stable. If you absolutely must use it, ensure it’s “whippable” and free of added sugars, but prepare for a slightly different result.
3. How long before serving should I take the ice cream out of the freezer?
It depends on the power of your freezer and the consistency you prefer, but generally 5-10 minutes at room temperature is enough. This will allow the ice cream to soften just enough to be easily scooped with a spoon or ice cream scoop and enjoyed in its maximum creaminess. If you’ve left it in the freezer for many hours or overnight, it might take up to 15 minutes. A little tip: if it’s too hard, quickly run the container under hot water for a few seconds.
