Chunky Nutella Ice Cream

Ice cream. It’s good creamy, and it’s good chunky. But it’s especially good when it’s hot outside like today.

I noticed from my last post that most of my readers will not have an ice cream maker available. I wanted to do another ice cream post to give you a second option for churning ice cream. Although this no churn method works for certain ice creams, it doesn’t allow you to mix in chunky goodies while it is partially frozen. By chunky goodies I mean brownies and hazelnuts for this nutella ice cream.


The brownies stay chewy when frozen and the toasted hazelnuts give it that wonderful crunch your brain is sub-conciouslly craving to go with this ultimately creamy ice cream. I’m pretty sure it’s the Nutella in there, but this ice cream does not like to stay frozen for very long. It’s soft enough to scoop straight out of the freezer, and has an out of this world texture.

So without further ado, I present you to you Chunky Nutella Ice Cream – hand churned on a frozen slab.




First we will need to make the ice cream base. Most ice cream bases are very similar, so I will leave you with this recipe, and we will focus more on how to hand churn your ice cream.

Chunky Nutella Ice Cream

Chunky Nutella Ice Cream
See full post here


For: 1 pint
10 min
Ready in:
4 h 10 min


  1. Whisk egg yolks, milk, and sugar together in a pot
  2. Turn the heat to medium and continue stirring until thickened
  3. Add nutella and blend
  4. Cover directly with plastic and chill
  5. Whip cream to soft peaks and fold into nutella base
  6. Churn in ice cream maker according to directions. See link below for option without an ice cream maker.
  7. Fold in brownie bits and toasted hazelnuts.
  8. Freeze for 4 hours


For the hand churning part, you will need at least one scraper (I have a dedicated tape knife and a putty knife I bought to use for tempering chocolate) and a stone slab that will fit in your freezer. The stone can be granite, marble, or quartz. I bought mine for $5 at a Habitat for Humanity Restore. I have heard people scoring free pieces from contractors who install countertops.

If you use only one scraper, you will need a offset spatula in the other hand. I am using 2 scrapers because I have it and I found it easier to chop my “chunks” on the slab instead of pre-chopping.

Now I understand you probably don’t have an ice cream machine because it’s an additional item that will cost you money, and you might not use it much anyways. You’re probably thinking the same thing for the stone and the scraper so lets go over the pros and cons of this method.


-Way faster churning by hand than with a machine. It takes me 5 minutes for 1/2 pint, and 2 minutes for 2 scoops worth of ice cream. 

-You can make one batch of ice cream base and make it into as many flavors as you like.

-Cheaper cost in materials ($60+ for KA ice cream maker attachment vs. $9 for scraper and slab, if even).

-You can actually add “chunky stuff,” whereas you can’t in the “no churn method“. 

-You now have a stone and scraper if you decide to learn how to temper chocolate by “tabling”. Actually very similar to churning ice cream.

-It’s fun!



-You can only churn small batches of ice cream at a time before having to refreeze the slab. My slab makes 1/2 pint max before having to refreeze.

-It will be a challenge a) finding room in the freezer to put the big old thing, b) actually fitting a decent sized slab into the dimensions of your current freezer.


If you have decided to continue at this point, *high five!

Here are the instructions, but you can also follow the video if you’d like.

1. Freeze slab for minimum of 2 hours.

2. Pour chilled ice cream base onto frozen slab.

3. Spread the ice cream as thin as possible. You want to take advantage of the whole slab so you don’t warm the middle faster than the edges.

4. Scrape the frozen ice cream towards the center until you have a pile of frozen chunks. Repeat if you are churning the max amount and some of your ice cream base is not frozen (like I did).

5. Spread again, but this time smearing out the clumps.

6. Bring back to the middle, and you should have a soft serve consistency. At this point, your ice cream is the same as when you’re done churning in a machine.

7. Add chunks. Chop if needed. Fold.

8. Freeze in a container for 4 hours before serving.

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