Go Back
+ servings
Print Recipe
4.95 from 20 votes

No Churn Nutella Hazelnut Chocolate Chip Ice Cream

A delicious creamy ice cream made with heavy whipping cream, sweetened condensed milk and flavored with Nutella, roasted hazelnuts, chocolate chips and lightly laced with Frangelico, a hazelnut herb infused liqueur.
Prep Time15 mins
Cook Time20 mins
Freeze time6 hrs
Total Time35 mins
Course: frozen dessert, Special Occasion dessert
Cuisine: American-Italian
Servings: 8
Calories: 678kcal
Author: Marisa Franca @ All Our Way


  • 1 cup Nutella
  • 1 14 oz. Sweetened Condensed Milk (NOT evaporated milk)
  • 2 ½ cups heavy whipping cream -- ½ cup will be added to the Nutella and sweetened condensed milk.
  • 1 cup raw hazelnuts roasted skinned and chopped
  • 1 cup semisweet chocolate chips -- roughly chopped or use mini chocolate chips
  • 2 Tablespoons Frangelico -- a hazelnut infused liqueur


To Roast Hazelnuts

  • Preheat oven to 275 F. Place shelled hazelnuts on a non-greased cookie sheet and put in the oven for about 20 to 30 minutes until the skins crack and the nut meats turn a light golden color. Pour the nuts onto a clean terry cloth towel and wrap it closed. Let the nuts steam for 4 to 5 minutes, then rub vigorously until the skins are removed. If there are some nuts still holding on to their skin, microwave the nuts on full power a minute at a time until the skins come off. Let cool then roughly chop them.

Combine the Nutella and Condensed Sweetened Milk

  • Warm the Nutella on top of a double boiler over a heat. Once the Nutella is soft, use an electric mixer to combine it with the condensed sweetened milk. Let it cool. Once it is cool slowly beat in ½ cup of the heavy whipping cream until it is completely combined. Add in the chopped hazelnuts and chocolate chips. Add the 2 Tablespoons of Frangelico, and set aside.

Whip the Cream

  • In a very cold mixing bowl add the 2 cups heavy whipping cream and whip until stiff peaks form. Do not overbeat or you might get butter.
  • Gently fold the Nutella mixture into the whipped cream until completely combined.
  • Put the bowl into the freezer for 30 minutes. Take out of freezer then beat the mixture on medium-high for 1-2 minutes. Put in freezer safe containers. Freeze for at least 6 hours before enjoying!!


  • Be sure to chill the bowl and beaters before whipping the cream.


Calories: 678kcal | Carbohydrates: 44g | Protein: 6g | Fat: 53g | Saturated Fat: 31g | Cholesterol: 105mg | Sodium: 59mg | Potassium: 310mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1145IU | Vitamin C: 1.6mg | Calcium: 132mg | Iron: 2.6mg