Nutella Ice Cream - No machine = no churn

Rich, creamy, and dangerously easy — this no-churn Nutella & chocolate chip ice cream is pure indulgence in a loaf tin. No machines, no eggs, no stove. Just whip, swirl, freeze, and scoop.

With silky hazelnut, crunchy chocolate chips, and that “why didn’t I do this sooner?” vibe, this recipe is perfect for summer nights, dinner parties, or straight from the freezer when the craving strikes. One bite, and you’ll never go back to store-bought again.

 Ingredients

• 480 ml whole/whipping cream (2 cups)

• 1 can (397 g) sweetened condensed milk

• 80 g Nutella (about ⅓ cup)

• 60 g chocolate chips – milk or dark (or sub peanut butter chips, or mix both if you’re feeling cheeky)

Method

Warm It Up

Gently heat the Nutella just to loosen it — either over a double boiler or in the microwave for 10–15 seconds. Let it cool a bit (you want warm and silky, not hot and melty).

Mix It Smooth

In a medium bowl, stir together the sweetened condensed milk and your now-gorgeous Nutella until fully combined.

Whip It Good

In a large bowl, whip the cream until stiff peaks form. You want clouds, baby, not soup.

Fold with Feeling

Gently fold the Nutella mixture into the whipped cream — go slow and keep the air in. Once combined, fold in the chocolate (or peanut butter) chips with a soft hand.

Chill to Thrill

Scoop the mix into a loaf tin or freezer-safe container. Smooth the top, cover it up, and freeze for 3–5 hours (overnight is even better for a firmer scoop).

To Serve: 

Let it sit for a minute or two at room temp before scooping. Then devour like the summer-loving snack you are. 😘

Please watch the video below. Enjoy your adventure time in the kitchen.

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