Ninja Creami Nutella ice cream is a simple and delicious chocolate hazelnut ice cream. This recipe uses only four ingredients, so it's so easy to make.
If you love Nutella and ice cream, this is the perfect recipe for you. It's creamy. It's delicious. It's easy to make. And yes, this is a protein Nutella Ninja Creami recipe (thanks to the cottage cheese), but you don't even realize it's there. It just adds a bit of extra protein and makes the Nutella ice cream SUPER creamy.
Ingredients
- Nutella
- Milk
- Cottage cheese
- Sugar
How to make Ninja Creami Nutella ice cream
Add all the ingredients to a blender.
Blend until smooth, then pour into your Ninja Creami container.
Freeze on a level surface for 18-24 hours.
Process on the Light Ice Cream setting.
Ice cream should be creamy and scoopable. (If it's not, see Recipe Tips below for troubleshooting).
Enjoy!
Recipe tips
- Nutella ice cream should be scoopable after processing. If it's powdery, add a tiny splash of milk and respin. If it's not creamy enough, just respin.
- If you like your ice cream firmer than it is after processing, return to the freezer for 10-15 minutes before scooping.
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again.
- I always like to run hot/warm water along the outer edge of my container for 30 seconds before processing. This helps the outer layer thaw and incorporate when processing.
Ninja Creami Nutella Ice Cream
Equipment
Ingredients
- 1 cup cottage cheese (8 ounces)
- ⅔ cup milk
- ⅓ cup nutella
- ¼ cup sugar
Instructions
- Add all ingredients to a blender. Blend until smooth.
- Pour into Ninja Creami container and freeze on a level surface for at least 18 hours.
- Remove from the freezer and run warm water along outer edge of container for 30 seconds.
- Process on the Light Ice Cream setting. Scoop out and enjoy!
Notes
- Nutella ice cream should be scoopable after processing. If it's powdery, add a tiny splash of milk and respin. If it's not creamy enough, just respin.
- If you like your ice cream firmer than it is after processing, return to the freezer for 10-15 minutes before scooping.
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again.
- I always like to run hot/warm water along the outer edge of my container for 30 seconds before processing. This helps the outer layer thaw and incorporate when processing.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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