Creme Fraiche Ice Cream with Nutella Flakes
Sneak Peek: Make this decadent Creme Fraiche Ice Cream with Nutella Flakes in your small-batch ice cream freezer.
As an Amazon Associate, I earn from qualifying purchases.
Are you familiar with creme fraiche? You can buy it or make it. Last year, I published a recipe for homemade creme fraiche. Make it with heavy cream and yogurt, buttermilk, or yogurt whey. Now you have even more motivation to make some for this delicious ice cream recipe.
This recipe combines the slightly tart flavor of creme fraiche with a sweet cream base. This, in turn, creates the perfect backdrop for frozen flakes and bits of Nutella (chocolate hazelnut spread). Check out my easy way to make chocolate flakes thanks to Dorie Greenspan.
Recipe Inspiration
Thanks to the owner of the crispy waffle website, who inspired me to create this recipe.
My recipe starts with the vanilla-flavored cream base from Ben and Jerry’s Ice Cream Cookbook(paid link). Their recipes are simple and fresh-tasting. I use this same base for my coffee ice cream and blackberry ice cream with chocolate shards.
Why It’s Not a Good Idea To Add Creme Fraiche Too Soon
If you add it to the ice cream mixture initially, creme fraiche turns the whole sweet cream base into creme fraiche. Consequently, wait until immediately before freezing your ice cream. Add creme fraiche to the chilled milk, eggs, and sugar.
📌Kitchen Secret📌 How To Eat Ice Cream Every Day Without Growing Out of Your Clothes
This ice cream was a “pandemic addiction” for me. Please tell me I’m not the only one who acquired a few bad habits during that time in regard to dessert. I used to eat this ice cream almost every day after finishing my mega salad.
How I manage portion control: Fill small 2-ounce salad dressing cups (paid link) with ice cream. Do this while your ice cream is still soft-serve consistency. Pop on a lid and freeze. You don’t need much because this stuff satisfies!
Ingredients and Substitutions
- EGGS: This recipe is written for large-sized eggs. Many ice cream recipes call for eggs to be cooked into a custard-type mixture, which requires more time… and dirty dishes.
- My family prefers the fresher taste of uncooked eggs, so I pasteurize them myself when that is a concern. (More about that in the FAQ’s.)
- SUGAR: Use only granulated sugar for the best texture.
- WHOLE MILK: Whole-fat milk is recommended. I have used 2% milk in the past to avoid a trip to the grocery store. It doesn’t store as well or have the best texture, but it will still satisfy an ice cream craving.
- HEAVY CREAM: You could use half-and-half or whole milk, but your ice cream will freeze harder, and the texture won’t be as creamy.
- VANILLA EXTRACT: Use a good vanilla extract. Vanilla beans or a vanilla bean paste would be even better.
- CREME FRAICHE: Buy this or make it yourself with heavy cream, yogurt, or yogurt whey. However, you could substitute 1 cup of heavy cream for the creme fraiche instead. Then, you will have regular vanilla ice cream with Nutella chunks.
- Another variation: If you prefer, use 2 cups of creme fraiche and no heavy cream. I LOVE it that way, too.
- NUTELLA: Peanut butter or sunflower butter would be a good stand-in for Nutella. Or, substitute your favorite chocolate bar.
- COCONUT OIL: Add this oil to the Nutella (or any hazelnut chocolate spread) to cause the chocolate to harden when it hits the cold ice cream. I know of no substitute for coconut oil when using it for this purpose.
ADDENDUM 9/6/21: Thanks to Dorie Greenspan, I’ve found a new way to add Nutella to my ice cream without turning it into chocolate ice cream.
Add one tablespoon of coconut oil to 4 ounces of Nutella. Warm gently in the microwave for 30 seconds and stir together. Add this mixture to your ice cream at the end of the cycle when it freezes firmly. As you stir it in, the Nutella mixture will turn into flakes. The effect is similar to Nutella chunks, but it’s a lot easier and delicious.
Making Creme Fraiche Ice Cream with Nutella Flakes
This is a Donvier hand crank ice cream freezer. (It seems like this ice cream maker is only available “used,” 🥲 but they are easy to find if you keep your ear to the ground or frequent garage sales.)
Note: At this point, you can add anything you want to this ice cream base. Try something like fresh strawberries, blueberries, or cooked and strained blackberries.
FAQ About this Creme Fraiche Ice Cream Recipe
Foodborne illness can be a slight risk when you use raw eggs in an uncooked recipe. This particularly applies to the very young, the very elderly, or someone with a compromised immune system.
If this concerns you, buy pasteurized eggs at the grocery store or pasteurize them yourself. To pasteurize an egg, the yolk must reach an internal temperature of 138˚F. Check YouTube for videos showing specifics about pasteurizing eggs at home.
A Sous Vide (paid link) makes it simple to bring the eggs to the exact temperature needed and hold them without babysitting.
Pasteurized eggs are also handy for homemade mayonnaise and French Silk Pie.
Yes, you can. Check out this post by the kitchn.com on how to make ice cream without an ice cream maker.
Most Nutella ice cream recipes online call for adding the Nutella simultaneously along with the milk, sugar, and eggs. It ends up looking and tasting similar to chocolate ice cream.
It tastes like mild but rich yogurt. The texture is like sour cream, but it’s not sour, just a bit tart.
YES! It’s also delicious on warm, homemade bread.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)
Creme Fraiche Ice Cream with Nutella Flakes
Video
Ingredients
- 2 large eggs
- ⅔ cup (133 g) granulated sugar
- 1 cup (227 g) whole milk
- 1 teaspoon vanilla extract
- pinch salt
- 1 cup (238 g) heavy cream
- 1 cup (230 g) creme fraiche see notes for a homemade version 240 gr
- 1 tablespoon coconut oil room temperature
- ⅓ cup (100 g) Nutella chocolate hazelnut spread
Instructions
- Beat 2 large eggs and 2/3 cup (133 g) granulated sugar in a medium mixing bowl until the sugar dissolves and the mixture is fluffy and light-colored.
- Add 1 cup (227 g) whole milk , 1 teaspoon vanilla extract, and a pinch salt. Mix just until smooth.
- Cover and chill for at least 3-4 hours or overnight.
- Place 1 cup (230 g) creme fraiche into a small bowl. Add a spoonful of the chilled ice cream mixture to the creme fraiche and whisk until smooth. Add another spoonful or two and continue to whisk until the creme fraiche is smooth and pourable.
- Add thinned creme fraiche to the chilled ice cream mixture and gently stir until well mixed.
- Pour ice cream mixture into a 1-1/2 to 2-qt ice cream freezer that has been pre-frozen. Freeze ice cream according to the manufacturer’s directions.
Making Nutella flakes
- Add 1 tablespoon coconut oil to 1/3 cup (100 g) Nutella chocolate hazelnut spread. Warm gently in the microwave for 30 seconds and stir together. Add this mixture to your ice cream at the end of the cycle when the ice cream has frozen firm. As you stir it in, the Nutella mixture will turn into flakes.
- Transfer the ice cream to another container and place it into your freezer to firm up for 3-4 hours before serving.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.