Nutella peanut butter ice cream

This Nutella peanut butter ice cream is smooth, decadently rich, pretty as a picture and absolutely delicious!

My eldest has recently become a little too obsessed with Nutella sandwiches, possibly around the same time I developed my no churn Nutella ice cream. Previous to this it was peanut butter sandwiches. So I guess it was almost inevitable that one day he would ask for both on the same sandwich.

If you have even had Nutella ice cream and wondered how could you possible make it better? The answer is peanut butter 🙂 The combination of chocolatey Nutella ice cream with smooth, salty, peanut butter ice cream is truly a perfect match. Some how the saltyness of the peanut butter helps to off set the sweetness of the Nutella. Either way this is no ice cream for the faint hearted, or those with nut allergies.

This ice cream is quickest to make with a self refrigerating ice cream churner OR a churner you can get churn TWO batches of ice cream in one sitting WITHOUT refreezing the bowl (most can not do this). This is because you can make both batches on the same day. I've given instructions if you do not have a self refrigerating churner, its just takes an extra night so you can refreeze your churning bowl in between. I have made this using a chequered pattern when I assemble the ice cream which gives a lovely swirled effect. You could also do it Neapolitan style by putting the peanut butter ice cream in one half of the container and the Nutella ice cream in the other half.

Looking for more fabulous Nutella recipes? Why not try making my Ferrero Rocher cheesecake. Decadent and delicious!

Ingredients

Nutella: loved the world over, this delicous chocolatey spread is widely available throughout the world. You can also use your favourite brand of chocolate hazelnut spread instead.

Peanut butter: use your favourite brand of smooth peanut butter.

Cream: in Australia I use thickened cream. You can also use whipping cream or heavy whipping cream. The key thing is it needs to have a fat content of around 35% or you risk your ice cream being icy.

Brown sugar: gives this recipe a lovely caramel notes. You can substitute with the same same amount of white sugar.

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Optional:

Glucose syrup: is available from some supermarkets, speciality baking stores and online. The glucose syrup reducing the freezing temperature of the ice cream without adding to much sweetness and helps with the texture. You can make the ice cream without it but it may set more firmly in the freezer.

How to make Nutella peanut butter ice cream

This ice cream combines two different ice creams and swirls them together for a pretty and tasty effect. You can make either first. I've made the Nutella ice cream first, the follow instructions before making the peanut butter ice cream and combining at the end.

How to make Nutella ice cream

Put the cream, Nutella salt into a bowl and beat with a hand mixer or stand mixer until fully combined.

Turn on the churner about ten minutes before you churn the Nutella ice cream. At the same time put a small ish, 2 cup (500ml) or more container in the freezer to chill. A loaf tin works well for this but you can use whatever you have. It does not need to have a lid, it won't be in there for long.

How to make peanut butter ice cream

Put the cream, peanut butter, brown sugar, vanilla and salt into a bowl and beat with a hand mixer or stand mixer until fully combined.

To assemble the ice cream WITH a self refrigerating ice cream churner

Churn the Nutella ice cream. It will be the consistency of soft serve when done. Put in in the temporary container in the freezer.

Clean the churner and dry it properly. Turn the machine on for about ten minutes to chill again. At the same time put a larger storage container in the freezer to chill, about 5 cups (1.25 litres), ideally with a lid.

Churn the peanut butter ice cream. It will be the consistency of soft serve when done.

Remove the Nutella ice cream and larger container from the freezer. Working quickly put large spoonfuls of peanut butter ice cream and Nutella ice cream into the larger container in a repeating chequer board pattern i.e.

First line: peanut butter, Nutella, peanut butter

Second line: Nutella, peanut butter, Nutella

Push the ice cream together to ensure there are no air pockets inbetween them. Repeat the pattern until all both ice creams is used up.

Cover and freeze until firm

To assemble the ice cream WITHOUT a self refrigerating ice cream churner

Put a a larger storage container in the freezer to chill, about 5 cups (1.25 litres), ideally with a lid about ten minutes before churning the first batch of ice cream

Churn the Nutella ice cream. It will be the consistency of soft serve when done. Remove the chilled container from the freezer. Working quickly put large spoonfuls of Nutella ice cream into the container in a chequred board pattern, leaving gaps in between for the peanut butter ice cream i.e.

First line: Nutella ice cream, gap, Nutella ice cream

Second line: gap, Nutella ice cream, gap

Hot tip: alternatively you can put all the Nutella ice cream into one half of the container, neopolitian style. It won't be as pretty but its a lot easier and will still taste delicious!

Repeat until all the Nutella ice cream is used up. Cover and freeze. Clean the churner and return the churning bowl to the freezer at until bowl is properly frozen again and ready to make the next batch.

Churn the peanut butter ice cream. It will be the consistency of soft serve when done. Remove the Nutella ice cream from the freezer. Put large spoonfuls of peanut butter ice cream into the gaps you left, ensuring there are no air pockets left.

Alternatilvey put the peanut butter ice cream into the other half of the container.

Cover and freezer until firm.

To serve

Remove from freezer. Due to its simple ingredients this ice cream can freeze pretty firm. If it is to firm to scoop leave it out for ten minutes or so. Scoop and enjoy! Great on its own or sundae style with whipped cream, chocolate sauce, chopped nuts and peanut butter cups. Delicous!

To store

You can store this ice cream in an airtight container in the freezer for up to two weeks. If you've made it in an open loaf pan like I have pop a piece of baking paper over the top, then cover with cling wrap. . After two weeks the ice cream may start to become a little icy, but it will still taste delicious.

Have you made this recipe? Tell me how it when in the comment below and tag me on instagram so I can see your delicious creations! #Keep_calm_and_eat_icecream

LOOKING FOR MORE YUMMY DESSERT RECIPES?

Why not try making

• No churn Nutella ice cream
• Peanut butter and jelly ice cream
• Tim tam rocky road
• Hokey pokey (honeycomb) ice cream
• Bounty ice cream bites

📋 Recipe

Print Recipe

5 from 6 votes

Nutella and peanut butter ice cream

This Nutella peanut butter ice cream is smooth, decadently rich, pretty as a picture and absolutely delicious!

Prep Time30 mins

Freezing time (longe if you need to refreeze your churning bowl)8 hrs

Total Time8 hrs 30 mins

Course: Dessert, Snack

Cuisine: Australian

Keyword: decadent, Nutella, peanut butter, rich

Author: Sarah Brooks

Equipment

• ice cream churner
• Hand held mixer or stand mixer

Ingredients

Nutella ice cream

• 2 cups (250ml) thickened cream
• ½ cup (160gms) Nutella
• 1 pinch salt
• ½ tablespoon (15gms) glucose syrup *optional

Peanut butter ice cream

• 2 cups (250ml) thickened cream
• ½ cup (150gms) smooth peanut butter
• 1 tablespoon brown sugar
• 1 teaspoon vanilla essence
• 1 pinch salt
• ½ tablespoon (15gms) glucose syrup *optional

Instructions

• This ice cream takes two amazing flavours and swirles them together to form an amazing combo. If you have a self refrigerating ice cream churner you can make it the same night, other wise see notes if you need to refreeze your churning bowl and make it over two nights

To make the Nutella ice cream

• Add cream, Nutella and salt and glucose syrup if using to a mixing bowl. Beat with a hand mixer or stand mixer until fully combined.
• Chill for several hours

To make the peanut butter ice cream

• Add cream, peanut butter, brown sugar, vanilla and salt and glucose syrup if using to a mixing bowl. Beat with a hand mixer or stand mixer until fully combined.
• Chill for several hours

To churn and assemble the ice cream: WITH a self refrigerating ice cream churner OR a churner you can get churn TWO batches of ice cream in one sitting WITHOUT refreezing the bowl (most can not do this)

• Switch on your machine ten minutes before churning to chill the machine. Put a small, 3 or more cup (750 mls plus) container into the freezer to chill.
• Churn the ice cream. It will be the consistency of soft serve when done.
• Transfer to a small container and put into the freezer while you make the Nutella ice cream
• Clean your ice cream churner and dry throuraghly. Turn machine back to to chill for another ten minutes. Put a larger, 5 cups ish (1.25litre) storage container in the freezer to chill.
• Churn the Nutella ice cream. It will be the consistency of soft serve when done.
• Remove the peanut butter ice cream you made earlier and large storage container from the freezer. Working quickly, assemble the ice cream in a checker board pattern.
• First line, peanut butter, Nutella, peanut butter
• Second line, Nutella, peanut butter, Nutella
• Repeat until all the ice cream is in the container, ensuring the push the ice cream together so there are no air gap in between each flavour
• Cover and freeze until firm, or overnight.

To churn and assemble the ice cream: WITHOUT a self refrigerating ice cream churner

• Put a larger, 5 cups ish (1.25litre) storage container in the freezer to chill about ten minutes before churning your ice cream
• Churn the peanut butter ice cream. It will be the consistency of soft serve when done.
• Place peanut butter ice cream in container in a checker board pattern, leaving gaps for the Nutella ice cream
• First line: peanut butter, gap, peanut butter
• Second line: gap, peanut butter, gap
• ALTERNATIVELY fill one half of the container, leaving the other half free
• Cover and return to the freezer
• Clean the churner and return bowl to freezer to freeze, at least overnight or as recommended by your instruction book.
• Once the churner bowl is refrozen, churn the Nutella ice cream. It will be the consistency of soft serve when done
• Remove the peanut butter ice cream from the freezer.
• Working quickly, infill the spaces or other side of the container with Nutella ice cream.
• Cover and freeze overnight or until set

To serve

• Remove from freezer, scoop and enjoy! If the ice cream is to firm to scoop leave it out for five minutes before scooping.
• Delicious on its own, or will a sprinkle of nuts, some whipped cream and a drizzle of chocolate sauce. Delicious!