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Indulge in a rich and irresistible Nutella® gelato made with the Ninja Creami. This easy-to-follow recipe combines whole milk, heavy cream, sugar, chocolate-hazelnut spread, and vanilla extract to create a creamy gelato with a swirl of chocolatey goodness. It’s the perfect frozen dessert to satisfy your cravings!
Ninja Creami Nutella Gelato
Cuisine: Ninja Creami - Ice creamDifficulty: Easy4
servings5
minutes300
kcal24
minutesGet ready to make a mouthwatering Nutella® gelato in the Ninja Creami! This homemade treat is creamy, delicious, and will satisfy your sweet cravings. Let’s dive into the recipe and create a delightful gelato experience!
Ingredients
2 Cups Whole Milk 🥛
¾ Cup Heavy Cream 🍦
½ Cup White Sugar 🍚
1 Cup Chocolate-Hazelnut Spread (Such As Nutella®), Divided 🍫🌰
1 Teaspoon Vanilla Extract 🌿
Directions
- Heat up the saucepan on medium heat and add the whole milk, heavy cream, and white sugar. Stir it gently for around 3 to 5 minutes until the sugar disappears. Be careful, we don't want it to boil!
- Now it's time to add the good stuff! Pour in 1/2 cup of chocolate-hazelnut spread and some vanilla extract. Whisk it like crazy until everything blends together smoothly. Our mixture should be creamy and dreamy!
- Take the saucepan off the heat and let it cool down.
- Once it's cooled, pop it in the fridge for about 3 hours.
- Pour our chilled mixture into the Ninja Creami ice cream maker. Follow the instructions that came with it to make our gelato super frozen and perfect.
- While our gelato is getting all frozen and fantastic, grab the leftover 1/2 cup of chocolate-hazelnut spread. Put it in a bowl that's safe for the microwave and heat it on high for 30 seconds.
- When our gelato is done doing its magic in the Ninja Creami, transfer it to a container that can go in the freezer.
- Let's make it look even more delicious! Drizzle the melted chocolate-hazelnut spread over the gelato. Take a knife and gently swirl it around to create beautiful swirls of chocolate throughout the gelato.
- Put the container back in the freezer and let the gelato set for at least 4 hours, or if you can wait, overnight.
- Get your favorite scoop and dig in! Take a moment to savor the creamy delight of your homemade Nutella® gelato. It's a heavenly dessert that will make your taste buds dance with joy! Enjoy every spoonful of this incredible treat! 🍦😋
Recipe Video
Tips for the Creamiest Nutella Gelato in Your Ninja Creami
- Whisk the spread in while the milk is warm. Chocolate-hazelnut spread is thick and oily. Warm milk helps it melt and blend in fully, so you don’t get little hard flecks after freezing.
- Cool it all the way down. Let the base reach fridge temperature before it goes in the pint. A warm base freezes unevenly and can turn icy around the edges.
- Freeze the pint flat for a full 24 hours. The Ninja Creami blade needs a level, solid block. If the top is bumpy, the gelato can come out with crumbly patches.
- Don’t skip the pinch of salt. A tiny pinch, about 1/8 teaspoon (0.7 g), makes the hazelnut and cocoa taste deeper and less flat.
- Use RE-SPIN if it looks dry. If the gelato looks like powder after the first spin, add 1 tablespoon (15 ml) of milk and press RE-SPIN once.
- Add the swirl at the end. Drizzle the warm spread on after spinning, not before. If you add it before the spin, it mixes in fully and you lose the pretty ribbons.
Troubleshooting
- Powdery or crumbly: The base was very cold or a bit low in fat. Add a splash of milk and RE-SPIN. One extra spin is usually enough.
- Gritty texture: The sugar or the spread did not fully dissolve. Next time, keep stirring the warm milk until you can’t feel any grains on the spoon.
- Swirl turned hard: Cold spread sets firm in the freezer. Warm it only until it pours, then let the gelato sit out for 5 minutes before scooping.
- Flavor tastes mild: Cold dulls sweetness and chocolate. Add 1 to 2 teaspoons of cocoa powder to the warm base for a stronger chocolate note.
Storage and Serving
Keep leftover Ninja Creami Nutella Gelato in the pint with the lid on, or in an airtight container. Press a piece of parchment on the surface to stop ice crystals. It tastes best within 1 to 2 weeks. When you want more, smooth the top flat, refreeze, and run it on the GELATO or RE-SPIN setting to bring back the soft texture.
Serve it in small bowls with chopped toasted hazelnuts, a few fresh strawberries, or a crisp wafer cookie. It also makes a great affogato: pour a hot shot of espresso over one scoop and eat it right away.
Nutella Gelato FAQ
Can I use a store brand chocolate-hazelnut spread?
Yes. Any chocolate-hazelnut spread works. Some store brands are a little sweeter, so you may want to cut the sugar by 1 to 2 tablespoons.
Why does my gelato need to freeze for 24 hours?
The Ninja Creami shaves a fully frozen block into a smooth texture. If the center is still soft, the blade can’t work evenly and the gelato turns out runny or lumpy.
Can I make Ninja Creami Nutella Gelato without heavy cream?
You can use all whole milk, but the gelato will be lighter and a bit icier. Plan on one RE-SPIN with a splash of milk to keep it smooth.
Can I add mix-ins?
Yes. Make a well in the center after the first spin, add about 1/4 cup (30 to 40 g) of chopped hazelnuts or wafer pieces, then use the MIX-IN setting.
