Homemade Nutella Ice Cream made without condensed milk, but the old-fashioned way with egg and cream, a refreshing summer dessert that is rich and indulgent and well loved by everyone. It can be made with or without an ice cream maker, and it's pretty much failproof.
You can't think of summer without thinking of enjoying a delicious ice cream on a hot day. With so many flavours to choose from, ice creams cater to all tastes and lifestyles nowadays.
And while they also cater for all budgets, making your own ice cream can be such a satisfying experience. I absolutely love making ice cream, with or without an ice cream maker, with or without condensed milk.
It's really hard to choose a favourite, I usually go with whatever a fancy in that moment. But my nutella ice cream is a dream come true! Creamy, rich and scrumptious, this recipe is based on my homemade vanilla ice cream which is made with eggs, milk and cream too.
Another recipe made in a similar way is my Clotted Cream Raspberry Ripple Ice Cream which is a dream!
I will show you how to make an ice cream either way - if you have an ice cream maker, the churning process speeds up the freezing time, but if you don't, that's still ok, it's usually just a matter of stirring the ice cream a few times to avoid ice particles.
I have a whole list of homemade ice cream recipes made without an ice cream maker, but they can all be made with with one too.
- nutella - you can also use any other chocolate hazelnut spread you have, either homemade or store-bought
- double cream - or heavy cream in the USA, it adds creaminess to the ice cream
- milk - I wholeheartedly recommend full-fat milk for ice creams, or any other baked goodie for that matter, you can't beat the richness of it - the next best thing would be the semi-skimmed one, but NOT skimmed milk
- sugar - either caster or granulated sugar, both work fine
- egg yolks - no whole eggs, as they won't work in an ice cream
- cocoa powder - for a more chocolatey touch
Step-by-step photos and instructions
- In a large mixing bowl, add the egg yolks and sugar
- Use a hand mixer to beat them well until you have triple the volume and a pale yellow colour - see photos 1& 2
- Add the nutella and sifted cocoa powder to the egg mixture, and mix again to get a smooth texture - see photos 3& 4
- In a pan set over a medium heat, add the milk and cream, and heat them up - do not let it come to a boil though
- Pour the milk mixture over the nutella one whisking continuously in order to avoid the eggs scrambling - see photo 5
- Bring the whole mixture back on the hob, and continue to whisk until it coats the back of a spoon
- Remove it from the heat and leave it to cool down completely
If you use an ice cream maker
Churn the ice cream according to the instructions - with most ice cream makers, the bowl needs to be frozen at least 24 hours before you churn the ice cream, if the bowl is not frozen, it simply won't work well.
Once the ice cream is churned, transfer it to a freezer-friendly container, and freeze until solid, but still scoop-able. If the ice cream is too solid to scoop, leave it on the counter for half an hour or so.
If you don't use an ice cream maker
Once the mixture has cooled down, transfer it to a freezer-friendly container, and freeze it. Take it out every 2-3 hours to stir it, then back in the freezer - that helps avoid ice particles from forming.
Using an ice cream maker usually solves out the problem of a not-so-creamy ice cream. The churning process speeds up the freezing time too, and ice particles don't form at all - you still need to freeze the ice cream after churning, unless you don't mind a softer texture.
Using full-fat ingredients is essential when you make ice cream, I can't stress that out enough- semi-skimmed or skimmed milk or cream, and that includes low fat stuff, have a higher water content, which will result in an icy texture and less creamy touch.
Other ice creams made the old-fashioned way
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Nutella Ice Cream
- 1 cup full-fat milk ( 250 ml)
- 1 ¼ cup clotted cream (350 ml)
- ¼ cup caster sugar
- ½ cup nutella
- 1 tablespoon cocoa powder
- 3 egg yolks
- To make the ice cream, add the egg yolks and sugar to a large mixing bowl, and use a hand mixer to beat them well until the mixture has a pale yellow colour and it triples its volume.
- Add the nutella and sifted cocoa powder to the egg mixture, and beat again.
- Add the milk and clotted cream to a pan set over a medium heat, and heat it up, but do not let it come to a boil.
- Pour the hot milk mixture over the egg one whisking well to prevent the eggs from scrambling.
- Transfer everything to the pan, and back onto the hob.
- Whisk well until the mixture starts to thicken, and it coats the back of a spoon - do not boil it, as it might curdle.
- Remove the mixture from the heat, and leave it to cool down completely.
- Churn it according to the manufacturer's instructions.
- Transfer the mixture onto a freezer-friendly container, and freeze for a few hours until solid, but still scoopable.
- Using an ice cream maker usually solves out the problem of a not-so-creamy ice cream. The churning process speeds up the freezing time too, and ice particles don't form at all - you still need to freeze the ice cream after churning, unless you don't mind a softer texture.
- Using full-fat ingredients is essential when you make ice cream, I can't stress that out enough- semi-skimmed or skimmed milk or cream, and that includes low fat stuff, have a higher water content, which will result in an icy texture and less creamy touch.