Creme Fraiche Ice Cream with Nutella Flakes
Sneak Peek: This small-batch ice cream recipe combines tangy creme fraiche with a smooth vanilla base, then swirls in Nutella flakes for the ultimate homemade treat.
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Are you new to crème fraîche—or already a fan?
Whether you buy it or use my homemade crème fraîche recipe, this tangy, luscious ingredient adds something truly special to ice cream. In this small-batch recipe, it blends into a sweet vanilla base, then gets swirled with Nutella flakes using a trick inspired by Dorie Greenspan.
Ingredients and Substitutions
- EGGS: Use large eggs. Prefer a fresher taste? Pasteurize your own at home (see FAQ).
- SUGAR: Stick with granulated sugar for best texture.
- WHOLE MILK: Whole is ideal, but 2% will do in a pinch.
- HEAVY CREAM: Sub with half-and-half, but it will be less creamy.
- VANILLA EXTRACT: Use high-quality extract, paste, or vanilla beans.
- CREME FRAICHE: Store-bought or homemade (see recipe notes). Sub with heavy cream for vanilla ice cream instead.
- NUTELLA: Swap with peanut butter, sunflower butter, or chopped chocolate.
- COCONUT OIL: No true substitute—this is what makes Nutella “flake” in the cold ice cream.
Step-by-Step: Making Creme Fraiche Ice Cream with Nutella Flakes
- #1 Beat eggs and sugar until light and fluffy.
- #2 Add milk, salt, vanilla, and cream. Mix gently.
- #3 Chill the mixture for 3–4 hours or overnight.
- #4 Thin the creme fraiche with some of the chilled base, then stir it all together.
- #5 Pour into ice cream freezer and churn per manufacturer’s instructions.
- #6 Melt Nutella and coconut oil.
- #7 Drizzle into churned ice cream and stir to create flakes.
- #8 Freeze 3–4 hours before serving.
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 (240 g) creme fraiche (see notes for a homemade version)
- ⅓ cup (100 g) chocolate hazelnut spread (like Nutella)
- 1 tablespoon coconut oil room temperature
Instructions
Making Ice Cream
- Whisk 2 large eggs and ⅔ cup (133 g) granulated sugar until light in color and sugar dissolves.
- Add 1 cup (227 g) whole milk , 1 teaspoon vanilla extract, pinch salt, and 1 cup (238 g) heavy cream. Stir just until smooth.
- Chill for 3–4 hours or overnight.
- Whisk a spoonful of chilled base into 1 cup (240 g) creme fraiche until smooth and pourable.
- Stir creme fraiche into the full base. Mix well.
- Freeze in a small-batch ice cream maker per the manufacturer’s instructions.
- Melt ⅓ cup (100 g) chocolate hazelnut spread and 1 tablespoon coconut oil in microwave for 30 seconds. Stir to combine.
- Drizzle Nutella mixture into churned ice cream while stirring to create flakes.
- Transfer to container and freeze 3–4 hours until firm.
Notes
Warm 1 cup of heavy cream to about 100°F (about 1 minute in the microwave—check after 1 minute). Stir in 1 tablespoon of plain yogurt, whey, or buttermilk. Loosely cover and let sit undisturbed in a warm spot for 8–24 hours, until thickened like Jell-O. Refrigerate and use within 10–14 days. Don’t skip the coconut oil—it helps the Nutella harden instantly into delicate flakes instead of melting into the ice cream. This trick, borrowed from Dorie Greenspan, works with any chocolate-hazelnut spread.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Is it safe to use raw eggs?
- Pasteurize at home or use pasteurized eggs if concerned. Pasteurized eggs are also handy for homemade mayonnaise and French Silk Pie.
- Can I make this without an ice cream freezer?
- Technically yes, but texture will suffer. Use a freezer-friendly method like no-churn if needed.
- Can I skip the coconut oil?
- Not recommended. It’s what turns Nutella into flakes instead of melting into the ice cream base.
Final Thoughts
If creme fraiche feels too fancy or unfamiliar, don’t worry—it’s as easy to make as yogurt and adds incredible depth to your homemade ice cream. The Nutella swirl gives it that wow factor without needing a fancy technique.
During the pandemic, I got into the habit of freezing this ice cream in 2-ounce dressing cups to help with portion control. It’s rich and satisfying, so just a spoonful is plenty—and they’re the perfect size for an after-salad treat.
If you love small-batch ice cream like this one…
You might also enjoy my Blackberry Ice Cream with Chocolate Shards or Easy Espresso Ice Cream—both start with the same sweet cream base I adapted from Ben & Jerry’s recipe.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.