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.

To make the Nutella and 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

To make the 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.

To make the 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!

Looking for more Nutella or peanut butter recipes? Try making my no churn Nutella ice cream or peanut butter and jelly ice cream for more nutty ice cream deliciousness!

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

Nutella peanut butter ice cream with pan

Print Recipe

5 from 5 votes

Nutella and peanut butter ice cream

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

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
1/2 cup (160gms) Nutella
1 pinch salt

Peanut butter ice cream

2 cups (250ml) thickened cream
1/2 cup (150gms) smooth peanut butter
1 tablespoon brown sugar
1 teaspoon vanilla essence
1 pinch salt