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Chocolate Chunk Nutella Ice Cream

Nutella ice cream made with a no-churn method for creamy, deeply hazelnut flavor and dark chocolate chunks throughout. This chocolate Nutella ice cream freezes in a loaf pan for an easy, scoopable texture with visible swirls and chunked chocolate in every bite.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

heavy cream
  • 2 cup heavy cream
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Nutella
  • 0.75 cup Nutella Warm until pourable before mixing.
vanilla extract
  • 1 tsp vanilla extract
salt
  • 0.25 tsp salt
dark chocolate chunks or chips
  • 0.5 cup dark chocolate chunks or chips

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and prep
  1. Whip heavy cream until stiff peaks form, 6 to 8 minutes, then stop mixing as soon as the texture holds peaks. Visual cue: the surface should look thick and glossy, not loose.
  2. Whisk sweetened condensed milk with warmed Nutella, vanilla extract, and salt until smooth. Visual cue: no streaks remain and the mixture looks uniform and glossy.
Combine and freeze
  1. Gently fold the Nutella mixture into the whipped cream until just combined, using a light hand for 1 to 2 minutes. Visual cue: streaks may remain briefly, but you should avoid overmixing.
  2. Fold in dark chocolate chunks or chips until evenly distributed. Visual cue: chunks are visible throughout with no clumps at the bottom.
  3. Transfer the mixture to a 9x5 loaf pan and drizzle extra Nutella on top, swirling with a knife. Visual cue: marbled hazelnut-brown ribbons appear across the surface.
  4. Freeze at least 6 hours or overnight until firm. Visual cue: scoops should hold shape straight from the freezer.

Notes

For the silkiest no-churn texture, keep mixing gentle after you combine the Nutella base with the whipped cream so the air stays intact. Store covered in the freezer for up to 2 weeks. Freezing works well—do not refreeze after long thawing. For a gluten-free option, use certified gluten-free chocolate chips/chunks; the rest of the recipe is naturally gluten-free.