Go Back
–+ servings
Print

Cookies & Cream Nutella Ice Cream

cookie and cream nutella ice cream in pan with scooper
Cookies & Cream Nutella Ice Cream - Creamy and rich, this chocolate Nutella ice cream with Oreo chunks makes for a mouthwatering combination
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 681kcal
Author Sandra

Ingredients

  • 2 cups heavy whipping cream
  • 2/3 cup chocolate milk
  • 3/4 cup Nutella any chocolate hazelnut spread will work
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 1 - 1 1/2 cups crumbled Oreo cookies I used double stuffed, between 10-13 Oreos

Instructions

  • In a blender puree cream, chocolate milk, Nutella, sugar, salt, and vanilla until creamy and smooth.
  • Put the blender in the fridge until chilled. Once chilled, place in the freezer for 45 minutes.
  • Remove from freezer and blend for 15-20 seconds. Pour into serving dish, cover, and place back in freezer for another 45 minutes.
  • Remove from the freezer and whisk. Add Oreo cookies and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I usually just do once. Leave in freezer until completely set and ready to serve.
  • This ice cream will melt faster than your typical store-bought ice cream. Serve immediately when taken out of the freezer.

Notes

Recipe adapted from Chocolate Moosey

Nutrition

Serving: 1scoop | Calories: 681kcal | Carbohydrates: 76g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 83mg | Sodium: 278mg | Potassium: 302mg | Fiber: 3g | Sugar: 57g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 6mg