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Creamy homemade Nutella Ice Cream is rich, chocolate-hazelnut perfection in every scoop. Made with simple ingredients and packed with Nutella flavor, this easy dessert is a decadent treat for summer, special occasions, or anytime you’re craving a chocolate lover’s dream.
Why You’ll Love This Recipe
This Nutella Ice Cream takes a classic creamy vanilla ice cream base and transforms it into something extra special with swirls of rich, chocolate-hazelnut Nutella throughout. Every bite is smooth, creamy, and filled with the irresistible flavor combination of chocolate and hazelnuts.
What really makes this ice cream stand out is the crunchy Nutella-coated Rice Krispies mixed in. The chocolate coating keeps the cereal crisp and crunchy, adding the perfect contrast to the creamy ice cream. If you love desserts with a mix of textures, this ice cream delivers the best of both worlds in every scoop.
Ingredients needed
- Nutella
- Heavy Whipping Cream
- Whole Milk
- Half and Half
- Sugar
- Salt
- Pure Vanilla Extract
- Rice Krispies Cereal
How To Make Nutella Ice Cream
- Mix together all ingredients except cereal and Nutella and pour into 1 1/2 – 2 qt. ice cream maker.
- Follow manufacturer’s directions to make vanilla ice cream base.
- Warm Nutella in microwave slightly.
- Add half of Nutella to cereal and stir to coat to create Nutella crunch.
- Spread on a baking sheet and place in freezer to firm up.
- After ice cream has set up, stir half of Nutella crunch into ice cream.
- Put a layer of ice cream into a container, drizzle with half of the remaining warmed Nutella, add half of remaining crunch and repeat.
I love the crunch of the covered cereal in this ice cream and then the ribbon hardens up in the ice cream and gives you a “magic shell” type of effect which is so fun and delicious.
Tips from leigh Anne
- For the smoothest texture, make sure your ice cream base is thoroughly chilled before churning. A cold base freezes more quickly and creates a creamier ice cream.
- Warm the Nutella slightly before swirling it into the ice cream. This makes it easier to drizzle and creates beautiful ribbons of chocolate-hazelnut flavor throughout the ice cream.
- Allow the Nutella-coated Rice Krispies to cool completely before mixing them in. This helps them stay crunchy and prevents them from melting into the ice cream.
- Add the Rice Krispie mixture during the last few minutes of churning or gently fold it in by hand after churning to keep the cereal pieces intact.
- For the best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping. Homemade ice cream tends to freeze harder than store-bought varieties.
- Store the ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to help prevent ice crystals from forming.
Frequently Asked Questions
Will the Rice Krispies get soggy in the ice cream?
No. Coating the Rice Krispies in Nutella helps protect them from moisture, allowing them to stay surprisingly crunchy even after freezing.
Can I use another chocolate hazelnut spread?
Absolutely. Any chocolate hazelnut spread will work, although Nutella provides the classic flavor this recipe is known for.
How long will homemade ice cream last?
Stored in an airtight container in the freezer, it will keep for up to 2 weeks. For the best flavor and texture, enjoy it within the first week
Can I add other mix-ins?
Yes! Chopped toasted hazelnuts, mini chocolate chips, chocolate chunks, or a drizzle of hot fudge all make delicious additions.
If you’re looking for a homemade ice cream that is both rich and fun to eat, this Nutella Ice Cream is the perfect choice. The combination of creamy vanilla ice cream, swirls of chocolate-hazelnut goodness, and crunchy Nutella-coated Rice Krispies creates a dessert that’s full of flavor and texture. Whether you’re serving it at a summer gathering or enjoying a scoop after dinner, this ice cream is sure to become a favorite with Nutella lovers of all ages.
Check out more of my favorite Nutella recipes:
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Nutella Ice Cream
Ingredients
- 1½ cups whole milk
- 1½ cups sugar
- ¼ tsp salt
- 1½ cups half & half
- 1½ Tbsp pure vanilla use the good stuff
- 2 cups whipping cream
- 2 cups Rice Krispie cereal
- 1 cup Nutella warmed and divided
Instructions
- Mix together all ingredients except cereal and Nutella and pour into 2 qt. ice cream maker.
- Follow manufacturer’s directions.
- Warm Nutella in microwave slightly. Add half of Nutella to cereal and stir to coat
- Spread on a baking sheet and place in freezer to firm up.
- After ice cream has set up, stir half of Nutella crunch into ice cream.
- Put a layer of ice cream into a container, drizzle with half of the remaining warmed Nutella, add half of remaining crunch and repeat.
Tips & Notes:
- For the smoothest texture, make sure your ice cream base is thoroughly chilled before churning. A cold base freezes more quickly and creates a creamier ice cream.
- Warm the Nutella slightly before swirling it into the ice cream. This makes it easier to drizzle and creates beautiful ribbons of chocolate-hazelnut flavor throughout the ice cream.
- Allow the Nutella-coated Rice Krispies to cool completely before mixing them in. This helps them stay crunchy and prevents them from melting into the ice cream.
- Add the Rice Krispie mixture during the last few minutes of churning or gently fold it in by hand after churning to keep the cereal pieces intact.
- For the best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping. Homemade ice cream tends to freeze harder than store-bought varieties.
- Store the ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to help prevent ice crystals from forming.
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Nutrition Facts:
Vicki says
This ice cream was delicious and a big hit- plus makes a very generous amount!
I did mix the remaining Nutella (after making the crunch) with warmed heavy cream so that it would stay soft in the ice cream as opposed to being a crunchy. “Magic shell”, just my preference! Thank you for sharing!!
Nichole says
I’ve been trying out a lot of different ice cream recipes, and this is my family’s favorite :). I did substitute with cocoa crispies, but still coated with Nutella. I was worried that the cereal would become soggy, but the frozen Nutella coating protects it! Thanks for sharing this recipe sweetie!
Leigh Anne says
So glad you loved it too!!
Sydney says
Hello, I can’t seem to find the recipe.. is there a specific recipe for this post?
Leigh Anne says
Sorry about that – I’ve got it fixed now.
Martha @ A Family Feast says
So glad you enjoyed the Nutella crunch Leigh Anne! And using homemade ice cream…even better! 🙂
Leigh Anne says
Martha, It is now a favorite at our house. Thank you!
Lolly Jane says
YUM! My husband and oldest son are Nutella FREAKS so I can’t wait to try this, thanks LA! Pinned to make later this week 🙂
Leigh Anne says
They are going to love it!!! Thanks!