Think it's impossible to get super creamy ice cream without using a machine? Think again, because this silky smooth No Churn Nutella Ice Cream will have you swooning. It's rich, it's creamy and it's ready in as little as 6 hours!
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So a while ago, I made the creamiest French Vanilla Ice Cream. Seriously, it's out of this world delicious! But it was made with an ice cream machine....and not everyone owns an ice cream machine! Personally, I love them, but I get that the whole freezing the canister for 24 hours can be a pain. And I had so many people ask me if they could make the recipe without a machine...which got me thinking I should come up with a great no churn ice cream recipe! Now I've never been a fan of no churn ice cream, as I thought many of them were quite hard. So I did a little research and discovered the secret to the creamiest no churn ice cream. And I'm going to share it with you...
What's the secret to smooth No Churn Nutella Ice Cream?
Now I thought this was a little odd, but the basic ice cream recipe contained just a few ingredients and was so easy to make. I thought I had nothing to lose. But I have to tell you, after making this No Churn Nutella Ice Cream, I'm obsessed! It's the creamiest ice cream I've ever made and it's right up there with my favourite gelato in Rome!
So what's the secret? Olive oil. Seriously! Using a light flavoured olive oil will keep this ice cream velvety smooth and creamy. Plus it's the easiest no churn ice cream recipe ever, with just 6 ingredients and 10 minutes to prep!
What you'll need to make No Churn Nutella Ice Cream
Well, you won't need an ice cream machine, that's for sure! Just 6 ingredients are all you need:
- Condensed milk: 1 x 395g (14oz) can. Use a small silicone spatula to scrape out every morsel
- Vanilla extract
- Olive Oil: extra virgin light olive oil (believe me, you won't taste it!)
- Nutella
- Heavy cream
- Roasted hazelnuts: if you can't find roasted hazelnuts, just roast them yourself in the oven for 10 minutes
How to make the creamiest No Churn Nutella Ice Cream
Making ice cream at home couldn't get any easier! Whipping the cream is about as strenuous as it gets. Just 10 minutes to prep, then pop it into the freezer for 6 hours. Here's what you do:
- Combine the nutella, condensed milk, vanilla and olive oil in a large bowl
- Whisk the cream until stiff, using a stick blender or hand held whisk
- Carefully fold the cream into the nutella mixture
- Pour the mixture into an ice cream container or airtight container and sprinkle with roasted hazelnuts
- Place into the freezer for at least 6 hours
How to store and serve homemade ice cream
Homemade ice cream is generally made without preservatives and stabilizers, so the storage time is less than store-bought ice cream. I usually keep my homemade ice creams well for 2-3 weeks, with my chocolate coated mini ice creams lasting well over a month. I like to store my ice cream in these specialty ice cream containers, as they are airtight, have a double wall to prevent freezer burn and they stack easily in the freezer (for when you want to make more than one batch!).
When serving your no churn ice cream, it's best to take it out of the freezer and let it sit for 10-20 minutes (depending on how hot the weather is!) to let it soften a little. Because this ice cream contains olive oil, it will automatically be smoother, but just give it some time to soften and make it easier to scoop.
I'm sure you're going to love this No Churn Nutella Ice Cream recipe just as much as we do! I really think you'll be amazed at just how smooth and delicious it is. And believe me, this ice cream recipe is an absolute keeper! Please let me know what you think, by leaving a rating or a comment on my recipe below. It helps not only me, but also my other readers (and I really appreciate it!)
More for my Nutella lovers
Nutella Filled Brownie Cookies
Nutella Flødeboller (Danish Marshmallow Puffs)
No Churn Nutella Ice Cream
Ingredients
- 1 can Condensed milk 395g or 14oz
- 200 g Nutella
- 1 teaspoon Vanilla extract
- ¼ cup Extra virgin olive oil get the light (tasting) variety
- 2 cups Cream heavy whipping cream
- ½ cup Roasted hazelnuts, chopped see notes
Instructions
- In a large mixing bowl, combine the condensed milk, nutella, vanilla and olive oil
- In a separate bowl, whisk the cream until soft peaks form
- Carefully fold ⅓ of the cream into the nutella mixture, being careful not to deflate the cream
- Add the remaining whipped cream and fold through
- Pour the mixture into an ice cream container or prepared pan
- Sprinkle with roasted hazelnuts and seal with the lid (or cover with plastic wrap and foil, making sure it is completely airtight)
- Place in the freezer for 6 hours before serving
- Take the ice cream out of the freezer for about 10 minutes before serving, to allow it to soften and be easier to scoop
Notes
- If you can't find roasted hazelnuts, raw hazelnuts can be roasted in a moderate oven for 10 minutes - just place them on a lined tray and give them a roll around after 5 minutes
- This ice cream is super rich and delicious -1 scoop is often enough
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