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Ninja Creami Nutella Ice Cream

Ninja Creami Nutella ice cream turns Nutella into a dense, velvety frozen dessert with a smooth, chocolate-hazelnut base. Blend ingredients until completely smooth, freeze for a full day, then Ice Cream process and finish with a Nutella swirl.
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Prep Time 10 minutes
Cook Time 2 minutes
freezing 24 minutes
Total Time 36 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Ninja Creami machine

Method
 

Blend the ice cream base
  1. Blend whole milk, heavy cream, Nutella, granulated sugar, cream cheese, vanilla extract, and salt until completely smooth, with no Nutella streaks visible.
Freeze and process
  1. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours (the texture should look firm and scoop-resistant when removed).
  2. Process on the Ice Cream setting; if the mix is too thick or not flowing, re-spin with 1 tablespoon milk until a dense, velvety texture forms.
Swirl and serve
  1. Drizzle extra Nutella over the top and swirl it in before serving for warm chocolate-brown ribboning throughout.

Notes

For the smoothest result, blend until the mixture is completely uniform before freezing—any undissolved Nutella or cream cheese can create icy bits. Keep sealed in the freezer for up to 2 days; for best texture, re-spin on the Ice Cream setting if it hardens. Freezer storage beyond that can dull the swirl. For a lighter version, use light cream cheese and half-and-half in place of the heavy cream for a slightly less rich texture.