Go Back

Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream with a rich, hazelnut-forward chocolate-hazelnut base that freezes into a dense, velvety texture. Simply blend, freeze 24 hours, then process on the Ice Cream setting for a single-serve style Nutella frozen dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Nutella base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup Nutella
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 extra Nutella for swirling on top

Equipment

  • 1 Ninja Creami

Method
 

Blend the Nutella base
  1. Blend whole milk, heavy cream, Nutella, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth, with no visible streaks or lumps.
Freeze
  1. Pour the smooth mixture into the Ninja Creami pint container and freeze for 24 hours until solid.
Process and finish
  1. Process on the Ice Cream setting; if the texture seems too soft or not fully thickened, re-spin with 1 tablespoon milk.
  2. Drizzle extra Nutella over the top and swirl it in before serving, so the warm chocolate-brown ribbons show through the frozen dessert.

Notes

For the smoothest swirl and densest scoop, make sure the mixture is completely smooth before freezing, and let the pint fully harden for the full 24 hours. Store covered in the freezer up to 1 week; for best texture, re-process on the Ice Cream setting before eating. Freezing after processing isn’t recommended unless you re-process, since it can firm up too much. Dietary swap: use a dairy-free cream cheese and swap in lactose-free milk/cream for a lactose-free version (texture may vary slightly).