Crème Fraîche Ice Cream with Nutella Flakes

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

8 servings

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

Prep Time 15

Cook Time 30

Chill Time 6

Total Time 6 45

Ingredients

2 large eggs
⅔ cup (133 g) granulated sugar
1 cup (227 g) whole milk
1 teaspoon (1 teaspoon) vanilla extract
pinch salt
1 cup (238 g) heavy cream
1 cup (240 g) crème fraîche - (see notes for a homemade version)
⅓ cup (100 g) chocolate hazelnut spread - (like Nutella)
1 tablespoon (1 tablespoon) coconut oil - room temperature

Instructions

Making Ice Cream

Whisk 2 large eggs and ⅔ cup granulated sugar until light in color and sugar dissolves.
Add 1 cup whole milk, 1 teaspoon vanilla extract, pinch salt, and 1 cup heavy cream. Stir just until smooth.
Chill for 3–4 hours or overnight.
Whisk a spoonful of chilled base into 1 cup crème fraîche 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 chocolate hazelnut spread and 1 tablespoon coconut oil in the 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

To Make Homemade Crème Fraîche:
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.

Nutritional Information