Preview: Make this decadent Creme Fraiche Ice Cream recipe with Nutella Flakes in your small-batch ice cream freezer.
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.
First, combine the tartness of creme fraiche with a sweet cream base. This creates the perfect backdrop for frozen flakes and bits of Nutella chocolate hazelnut spread.
Last year, I published a recipe for creme fraiche made with whey or yogurt for all my yogurt-making friends. If you have never tried creme fraiche, see that post for more information about the origins and characteristics of this magical cream.
This ice cream was a “pandemic addiction” for me. Please tell me I’m not the only one who acquired a few bad habits last year? I used to eat this ice cream almost every day after finishing my mega salad.
Here’s how I did it: Fill small 2-ounce salad dressing cups with the ice cream. Portion the ice cream while it’s soft-serve consistency. Pop on a lid and freeze. You don’t need much because this stuff satisfies!
Thanks to the owner of the crispy waffle website where I was first inspired to create this recipe.
My recipe starts with the vanilla-flavored cream base from Ben and Jerry’s Ice Cream Cookbook. Their recipes are simple and fresh-tasting. I use this same base for my coffee ice cream and blackberry ice cream with chocolate shards.
From there, I added the creme fraiche and the Nutella.
Here’s the deal with creme fraiche:
If you add it to the ice cream mixture initially, creme fraiche tends to turn the whole sweet cream base into creme fraiche. Therefore, wait until immediately before freezing your ice cream to add creme fraiche to the chilled milk, eggs, and sugar.
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 below.)
- SUGAR: Use only granulated sugar for the best texture. Using a sugar substitute may have unpredictable results.
- 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 if you are lucky enough to have some.
- CREME FRAICHE: Buy this or make it yourself with heavy cream and yogurt or yogurt whey. You could use heavy cream instead. Then you will have regular vanilla ice cream with Nutella chunks. Substitute 1 cup of heavy cream for the creme fraiche so that you still use a total of 2 cups of heavy cream.
Another variation: If you prefer, use 2 cups of creme fraiche and no heavy cream. I LOVE it that way.
- NUTELLA: If you aren’t a fan of Nutella, peanut butter would be a good stand-in. Or substitute your favorite chocolate bar chopped into shards.
- COCONUT OIL: Add this oil to the Nutella to make it chill as soon as it hits the cold ice cream. I don’t know of a substitute for coconut oil when you are 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. I have changed the directions in the recipe accordingly.
Add 1 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 is frozen firm. As you stir it in, the Nutella mixture will turn into flakes. The effect is not quite the same as Nutella chunks, but it’s a lot easier and very delicious.
Making Creme Fraiche Ice Cream with Nutella:
Whenever you use raw eggs in an uncooked recipe, you run the risk of food-borne illness. This is particularly concerning for the very young, old, or someone with a compromised immune system.
If this is a concern for you, buy pasteurized eggs at the grocery store or pasteurize them yourself. According to the International Egg Pasteurization Manual, this involves holding the eggs at 140˚F for 3.5 minutes. If you want a video showing specifics about pasteurizing eggs at home, check YouTube.
A Sous Vide (paid link) makes it simple to bring the eggs to the exact temperature needed and hold it without babysitting. It might be a good excuse to put one on your Christmas list.
Pasteurized eggs are also handy for homemade mayonnaise and French Silk Pie.
Yes, you can. Check out this post by thekitchn.com on how to make ice cream without an ice cream maker.
Most Nutella ice cream recipes online call for adding the Nutella simultaneously as the milk, sugar, and eggs. So it ends up looking and tasting similar to chocolate ice cream.
I prefer to taste and see the Nutella. At first, I tried to stir the soft Nutella into the ice cream when the ice cream was a soft-serve consistency. I was looking for a swirly effect.
Unfortunately, the Nutella froze so fast; I ended up with big clumps of chocolate. They were too big to eat and too hard to cut with a spoon.
Would you like to see more ice cream recipes?
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Creme Fraiche Ice Cream Recipe with Nutella Flakes
- 2 large eggs - 100 gr
- ⅔ cup granulated sugar - 132 gr
- 1 cup whole milk - 227 gr
- Pinch of salt
- 1 teaspoon vanilla extract - 5 gr
- 1 cup heavy cream - 240 gr
- 1 cup creme fraiche - see notes for a homemade version 240 gr
- ⅓ cup Nutella chocolate hazelnut spread - 80 gr
- 1 tablespoon coconut oil - room temperature
- Beat eggs and sugar in a medium mixing bowl until the sugar dissolves and the mixture is fluffy and light-colored.
- Add milk and salt. Continue to mix.
- Add heavy cream and mix just until smooth.
- Cover and chill for at least 3-4 hours or overnight.
- Stir Nutella and the coconut oil together in a small bowl. Set aside.
- Place creme fraiche into a small bowl. Add a spoonful of the ice cream mixture to the crème fraîche and whisk until smooth. Add another spoonful or two and continue to whisk until creme fraiche is smooth and pourable.
- Add thinned crème fraîche 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 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 frozen firm. As you stir it in, the Nutella mixture will turn into flakes.
- Transfer ice cream to another container and place it into your freezer to firm up before serving.