Peanut Butter Nutella Swirl Ice Cream (No-Churn)

Peanut Butter Nutella Swirl Ice Cream: bursting with peanut butter flavor and featuring swirls of Nutella throughout, this ice cream is sure to be a hit with peanut butter and Nutella lovers alike.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Hey there, I’m back this week with another ice cream recipe; this time a peanut butter variation that includes Nutella. Interested?

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Last week I explained why I love the no-churn method of making ice cream, so this week I’ll skip that path and head straight for the path of flavor. This recipe is an adaptation from this peanut butter ice cream I posted almost 2 years ago.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Out of all the ice creams I’ve made, the peanut butter flavor might just be my favorite. It tastes very much like peanut butter pie and, well, I love peanut butter pie. It’s rich without being too much and for this combination, the Nutella swirl adds that bit of chocolate we all need (am I right?), but without stealing the spotlight. Indeed, the two come together in one beautiful harmony of flavor.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

This recipe is even easier than last week’s and will come together at the snap of your fingers… well, almost. So get up, grab your mixer, your jars of peanut butter and Nutella, and go make some Peanut Butter Nutella Swirl ice cream!

Cottura Felice!

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

↑↑ P.S. If you like sandwiching ice cream between two cookies, be sure to check back next week for a delicious ice cream sandwich recipe featuring this PB ice cream!

Peanut Butter Nutella Swirl Ice Cream (No-Churn)
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  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • ⅔ C. creamy peanut butter
  • ½ C. chocolate hazelnut spread (Nutella)


  1. In the bowl of a mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form.
  2. In a large mixing bowl, stir together sweetened condensed milk and peanut butter. Add in vanilla and stir until combined.
  3. Fold in whipped cream until thoroughly combined.
  4. Pour half of ice cream mixture into a freezer safe container (I use a loaf pan), then dollop half of the Nutella across the top (I did three dollops).
  5. Pour in remaining ice cream mixture, then add remaining ½ of Nutella in 2-3 dollops.
  6. Use a table knife to swirl the Nutella through the ice cream.
  7. Cover and freeze for 6-8 hours, or until firm.



  1. Reply


    June 4, 2017
    OOOOooo this looks amazing! I am just getting started with ice cream recipes and can't wait to add this to my list. The swirl of nutella sounds amazing!!
    • Reply


      June 5, 2017
      Thank you!! :)
  2. Reply

    Karen @ The Food Charlatan

    June 7, 2017
    Like WHOA. I'm loving that this is no-churn! I don't have an ice cream maker. Can't wait to see the cookie sandwiches!!
    • Reply


      June 7, 2017
      Thanks! No-churn is awesome! :)


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