Nutella Ice Cream
Make eggless nutella ice cream at home without using any fancy equipment!
Hello all you Nutella lovers! This one’s for you.
When you nail a basic ice cream recipe, you realize how much autonomy you have with culinary experimentation! As a Nutella junkie, I know how much this recipe means to me. It isn’t all that complicated, though it is time consuming. But come summer, you’ll need interesting desserts to beat the heat this one can be on your shortlist. Here’s how I make my version of a Nutella Ice Cream –
Eggless Nutella Ice Cream – Printable RecipePrint
Easy eggless nutella ice cream recipe with step by step pictures
- 250 mls (1.5 cups) Full Fat Milk (refer note)
- 250 mls (1.5 cups) Heavy Cream
- 1 Tablespoon Cornstarch (cornflour)
- 1 and 1/2 Tablespoons G.M.S (Glycerol monostearate)
- 1/5 teaspoon C.M.C (Carboxy methyl cellulose)
- 1/2 cup Regular Sugar (adjust to taste)
- 2 Tablespoons unsweetened Cocoa Powder
- 1 cup Nutella
- 1 teaspoon Liquid Glucose (optional – I did not use)
1 cup is around 200 mls / 200 grams
- You can use all milk or all cream or any proportion of the two. Based on what you use, the ice cream quality might differ
- G.M.S (Glycerol monostearate) – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add “body” to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
- C.M.C (Carboxy methyl cellulose) – CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
- Milk / Cream – Make sure you use full fat milk. Even better is to use half milk and half cream (half and half). The more fat content in the dairy you use, the creamier will be the texture.
- To 1/4 cup of milk, add cornstarch, GMS, CMC and mix well. Set aside.
- Pour remaining milk, cream and sugar onto a pan with high sides. Bring it to a boil of medium heat. Keep stirring to avoid burning. Continue to boil for another 8-10 minutes until the mixture reduces by about 1/3rd. Taste and adjust for sweetness, if required.
- Add cocoa powder, nutella and mix until everything is melted into the milk mixture
- Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you’ll start to see that the mixture thickens.
- Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
- This is a CRUCIAL step – Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
- As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
- Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
- Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.
- Again pour into the same container and freeze until set (3-4 hours)
- again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture.
- Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.
- Scoop and serve!
- If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream.
- Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you’ll have a few ice crystals in the ice cream.
- The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish.
- If you don’t have a hand help whisk to whip up the ice cream, add the mixture to a food processor or a blender and grind to form a smooth mixture.
- Category: Dessert
- Cuisine: American
Eggless Nutella Ice Cream – Step by Step Recipe
Bring milk, cream and sugar to a boil in a deep pan.
Once it starts to boil, keep stirring at medium heat until the mixture is reduced by about 1/3rds. This ensures a creamy ice cream texture
Add cocoa powder, nutella and mix well. Continue to mix at medium low heat until you have a smooth mixture
Meanwhile mix cornstarch with some milk and set aside
When the mixture is smooth and reduced by about 1/3rd, start adding the cornstarch mixture and keep stirring continuously
Stir consistently for 5-6 minutes on medium flame. You will notice that the mixture starts to thicken. To know if the custard is done, dip a flat wooden spoon into the mixture. If it coats the back of the wooden spoon, it is done.
Allow the mixture to pass through a sieve to catch lumps. Keep stirring the mixture as it cools down to avoid formation of skin on the surface.
Once the mixture is at room temperature, you can pour it into an ice cream machine follow the manufacturer’s instructions. Or pour into a shallow aluminum container. Cover with a foil. Place it in the freezer until the custard is almost set (about 2 hours).
Remove the custard and beat the mixture with an electric whisk. If you don’t have it, add to a blender and blend to break ice crystals (if any) and form a smooth mixture. Again cover and freeze for 2 hours. Remove and beat to form a smooth mixture. Repeat the process at least 3-4 times or until the volume increases. Finally, cover and let it set for 5-6 hours.
Scoop out, drizzle some more nutella and enjoy.
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