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Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream made with a smooth, chocolate-hazelnut base that freezes solid and then re-spins into a dense, velvety texture. Blend, freeze 24 hours, process on the Ice Cream setting, then finish with a Nutella swirl.
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Prep Time 10 minutes
Freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup Nutella
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Extra Nutella for swirling on top

Equipment

  • 1 Ninja Creami

Method
 

Blend the Nutella base
  1. Blend whole milk, heavy cream, Nutella, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth, with no visible streaks.
  2. Pour the mixture into the Ninja Creami pint container and level the top so the freeze sets evenly.
Freeze
  1. Freeze the pint for 24 hours until fully solid; the surface should look matte and firm with no slosh when gently moved.
Process and finish
  1. Process on the Ice Cream setting; if the texture looks icy or not fully re-spun, re-spin with 1 tablespoon milk until it turns dense and creamy.
  2. Drizzle extra Nutella over the top and swirl in before serving so you get ribboned chocolate-hazelnut pockets.

Notes

Pro tip: Make sure the base is completely smooth before freezing—any Nutella or cream cheese lumps can cause icy bits. Storage: keep the processed pint covered in the freezer up to 2 days; freezer yes, but expect a softer texture after 2–3 weeks. Dietary swap: for a lighter version, use half-and-half instead of heavy cream, knowing the texture may be slightly softer.