Ingredients
Equipment
Method
Whip and mix the base
- Whip heavy cream to stiff peaks until it holds sharp ridges that don’t droop, then stop as soon as it looks thick and glossy.
- Whisk sweetened condensed milk, warmed Nutella, vanilla extract, and salt until smooth, with no streaks remaining.
Fold and flavor with chocolate chunks
- Gently fold the Nutella mixture into the whipped cream until just combined, keeping the volume light and stopping when you no longer see dry streaks.
- Fold in dark chocolate chunks or chips so they’re evenly dispersed through the creamy base.
Freeze
- Transfer the mixture to a 9x5 loaf pan and drizzle extra Nutella on top, swirling with a knife for a marbled look.
- Freeze at least 6 hours or overnight until firm, so scoops hold their shape straight from the freezer.
Notes
For the creamiest texture, warm the Nutella only until pourable (don’t overheat), then whisk until fully smooth before folding. Cover tightly and refrigerate any leftovers in the freezer for up to 2 months; thaw 5–10 minutes at room temperature for easier scooping. Freezer-safe; re-scoop once softened slightly. Dietary swap: use a plant-based heavy cream and sweetened condensed alternative if you want a dairy-free version, but texture may be softer after freezing.