Creme Fraiche Ice Cream with Nutella: Delight Your Taste Buds

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Sneak Peek: Make this decadent Creme Fraiche Ice Cream recipe with Nutella flakes in your small-batch ice cream freezer. Be advised that this recipe contains uncooked eggs, which makes it easier and gives a fresher taste. People with compromised immune systems should use pasteurized eggs (more info below).

scoops of creme fraiche ice cream with Nutella flakes in pink bowls.Pin

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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.

Three Reasons Why Cream Fraiche Ice Cream Will Become a Favorite

  1. Combine the slightly tart flavor of creme fraiche with a sweet cream base.
  2. Cream Fraiche makes a perfect backdrop for frozen flakes and bits of Nutella chocolate hazelnut spread.
  3. Check out the easy way to make the chocolate flakes in the ice cream.

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.

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 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!

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Homemade ice cream dished up in 2-ounce portions (this is not an ad for Solo cups)

Ingredients and Substitutions

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  • 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, 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 if you don’t like Nutella. Or substitute your favorite chocolate bar.
  • COCONUT OIL: Add this oil to the Nutella (or any hazelnut chocolate spread) to harden the chocolate when it hits the ice cream. I don’t know of a 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

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1. Add eggs and sugar to a medium bowl.
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2. Beat with a whisk or electric mixer until the mixture is light and lemon-colored.
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3. Add whole milk, salt, vanilla, and heavy cream to the sugar and eggs.
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4. Cover and chill the milk mixture for 3-4 hours or overnight.
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5. Measure out prepared creme fraiche.
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6. Thin the creme fraiche with the ice cream mixture, then combine.
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7. Pour prepared ice cream into an ice cream freezer and follow the manufacturer’s instructions for churning and freezing your ice cream.

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.

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8. Use a spatula to mix coconut oil with Nutella. Warm for 30 seconds.
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9. Remove the paddle from the ice cream. Dribble the Nutella and coconut oil into the frozen ice cream. Stir by hand as you pour.

Remove Nutella Ice Cream from the freezer into an airtight container, cover with plastic wrap, and place it back into the freezer to harden for 4-5 hours.

FAQ About Nutella Creme Fraiche

Is it safe to use raw eggs in this recipe?

You risk foodborne illness when you use raw eggs in an uncooked recipe. This particularly concerns the very young, old, 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 if you want a video 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. 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.

Can I make this ice cream without an ice cream freezer?

Yes, you can. Check out this post by the on how to make ice cream without an ice cream maker.

Can I stir Nutella into the cream base straight out of the jar?

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 that I had big clumps of chocolate. They were too big to eat and hard to cut with a spoon.

What does creme fraiche taste like?

It tastes like mild but rich yogurt. The texture is like sour cream, but it’s not sour.

Can you eat creme fraiche like yogurt?

YES! Enjoy.

Help at Your Fingertips: For questions or suggestions, email Paula at 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.

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Crème Fraîche Ice Cream in a dish with Nutella jar in the backgroundPin
Yield: 8 servings

Nutella Creme Fraiche Ice Cream Recipe

Make this decadent and creamy Creme Fraiche Ice Cream with Nutella at home using your small-batch ice cream freezer.

Rate this recipe

(5 stars if you loved it)

5 from 4 votes


Prep time: 15 minutes
Cook time: 30 minutes
Chill Time: 6 hours
Total time: 6 hours 45 minutes


  • 2 large eggs
  • 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
  • cup (100 g) Nutella chocolate hazelnut spread


  • 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.


To Make Homemade Creme Fraiche:
Heat one cup of heavy whipping cream up to 100˚F. (In my microwave, it takes about 1 minute and 30 seconds on HIGH, but yours may take less time. Check after 1 minute.) Stir in 1 tablespoon of fresh unflavored yogurt, whey from yogurt (the clear liquid that gathers on top), or buttermilk. Loosely cover. Set in a warm place where it won’t be disturbed. When the cream sets firm like Jello (8-24 hours), store creme fraiche in the refrigerator. It will stay fresj for 10 days to  two weeks. 


Serving: 1 | Calories: 334kcal | Carbohydrates: 28g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 75mg | Potassium: 130mg | Fiber: 1g | Sugar: 26g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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