Nutella Peanut Butter Ice Cream Recipe – Easy No-Churn Dessert

Last Updated on 2 months by Neha Deshmukh

Nutella Peanut Butter Ice Cream Recipe – Easy No-Churn Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both ridiculously delicious and doesn’t require a ton of effort. Well, look no further! This Nutella Peanut Butter Ice Cream is a total game-changer. It’s creamy, dreamy, and the best part? No ice cream maker needed! I first made this when my niece was visiting, and it was an instant hit – we practically polished off the whole batch ourselves!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love the combo of Nutella and peanut butter? This ice cream takes that iconic pairing to the next level. It’s unbelievably easy to make, requiring just a few ingredients and minimal effort. Plus, it’s a “no-churn” recipe, meaning you don’t need any fancy equipment. Seriously, this is the perfect dessert for a hot day, a cozy night in, or just when you need a little sweet treat in your life.

Ingredients

Here’s what you’ll need to whip up this amazing ice cream:

• 1 cup whipping cream
• ¼ cup condensed milk
• ½ cup Nutella
• 2 tbsp chunky peanut butter

Ingredient Notes

Let’s talk ingredients for a sec! Using a good quality whipping cream is key – it’s what gives the ice cream that lovely, light texture. I usually go for one with at least 30% milk fat.

And don’t skimp on the Nutella and peanut butter! The flavor really shines through, so choose brands you genuinely enjoy. I love using a chunky peanut butter for a little extra texture, but smooth works just as well. The ‘no-churn’ aspect is what makes this recipe so accessible, honestly. No special equipment needed!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, grab a bowl and whip the whipping cream until you get stiff peaks. This might take a few minutes, but trust me, it’s worth it! You want it to hold its shape nicely.
2. Next, gently fold in the condensed milk, Nutella, and peanut butter. Be careful not to overmix – you want to keep all that lovely air in the whipped cream. Just combine until everything is smooth and fully incorporated.
3. Now, pour the mixture into a freezer-safe container. A loaf pan works great, or you can use a plastic container with a lid.
4. Finally, freeze for at least 4 hours, or preferably overnight, until firm. Patience is a virtue, I know, but it’s SO worth the wait!

Expert Tips

• For an extra smooth texture, chill your bowl and beaters in the freezer for about 15 minutes before whipping the cream.
• Don’t have a freezer-safe container? Any airtight container will do in a pinch!
• If your ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the whipping cream for full-fat coconut cream (the thick part from a chilled can). It creates a surprisingly similar texture!
• Dairy-Free Adaptation: Use a dairy-free condensed milk alternative alongside the coconut cream.
• Different Nut Butter Options: Almond butter, cashew butter, or even sunflower seed butter would be delicious substitutes for peanut butter. My friend, Priya, swears by almond butter in this recipe!
• Chocolate Chunk Variation: Fold in ½ cup of chopped dark chocolate or chocolate chips before freezing. My kids love this one.
• Spice Level: For a little something extra, add a tiny pinch of cinnamon or nutmeg to the mixture. It adds a lovely warmth.

Serving Suggestions

This ice cream is amazing on its own, but it’s even better with a few toppings! Try serving it with:

• A drizzle of extra Nutella
• Chopped peanuts
• Fresh berries
• Whipped cream (because why not?)
• A sprinkle of chocolate shavings

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

How long does this ice cream keep in the freezer?

You can enjoy this ice cream for up to 2 weeks, but it’s best enjoyed within the first week for optimal texture.

Can I make this ice cream without a freezer-safe container?

Absolutely! Any airtight container will work. Just make sure it’s freezer-safe to prevent cracking.

What’s the best way to soften the ice cream for easier scooping?

Let it sit at room temperature for 5-10 minutes, or run the container under warm water for a few seconds.

Can I add other mix-ins like cookies or chocolate chips?

Definitely! Feel free to get creative with your favorite mix-ins.

Is it possible to reduce the sweetness of this recipe?

You can try reducing the amount of condensed milk slightly, but keep in mind that it also contributes to the creaminess of the ice cream.