No-Churn Brownie Nutella Ice Cream is every chocolate lover’s dream come true. Rich, creamy Nutella ice cream is packed with chunks of fudgy brownies in every bite, creating the perfect combination of smooth and chewy textures.
If you couldn’t tell, I’ve been a little obsessed with Nutella ice cream lately and I’m blaming my kids for that one! As for brownies, who can resist a rich, fudgy, chewy brownie? They’re the perfect treat for just about any occasion and make this ice cream even more irresistible.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Made without an ice cream maker, this easy homemade dessert is impossible to resist. One scoop is never enough!
3 Tips for Perfect No-Churn Ice Cream
Use Cold Ingredients
Start with well-chilled heavy cream and sweetened condensed milk. Cold ingredients whip and combine more easily, creating a smoother, creamier texture.
Don’t Overmix the Add-Ins
Fold in brownies, cookies, candy, or other mix-ins gently. Overmixing can break them apart and muddy the texture of the ice cream.
Freeze Until Firm
For the best consistency, freeze your ice cream for at least 6 hours, or overnight. This allows it to fully set and develop that scoopable, ice-cream-shop texture.
more nutella desserts
pin to pinterest.
No-Churn Brownie Nutella Ice Cream
Ingredients
- 3/4 cup Nutella hazelnut spread
- 3/4 cup white granulated sugar
- 2 cups heavy whipping cream
- 1 pinch salt
- 2/3 cup chocolate milk
- 1/2 teaspoon vanilla extract
- 2 cups brownies crumbled
Instructions
- Prepare your favorite brownie mix or recipe. Cool and cut into small chunks. Set aside.
- In a blender (I used my Blendtec blender), puree Nutella, sugar, cream, salt, milk and vanilla until creamy and smooth. Set the blender in the fridge and chill the mixture in the refrigerator until chilled. Once chilled, set in the freezer for 45 minutes.
- Remove from freezer and blend for 15-20 seconds. Pour in a serving dish and place back in freezer for 45 minutes. Remove from the freezer and whisk.
- Add brownie chunks and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I did just once. Then leave in freezer until frozen.
- When you remove from the freezer, immediately serve. This ice cream will melt faster than your typical store bought ice cream.
