Gluten Free Chocolate Hazelnut Strawberry Ice Cream
Prep time
Cook time
Total time
Homemade gluten free chocolate hazelnut ice cream churned with fresh cut strawberries.
Recipe type: Dessert
Serves: 8
  • 2 cups skim milk
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • dash of salt
  • ¾ cup granulated sugar
  • 5 egg yolks
  • ¾ cup Nutella brand chocolate hazelnut spread
  • ¾ cup chopped strawberries
  1. In a medium sized saucepan, whisk together skim milk, whipping cream, vanilla extract, cornstarch, and salt until smooth. Heat over medium heat until mixture boils, whisking occasionally. Reduce heat to low and simmer for 30 minutes, whisking occasionally to avoid over cooking at the bottom of the pan.
  2. In a small mixing bowl, cream together sugar and egg yolks on medium speed for 2 minutes until smooth.
  3. Once mixture is done simmering, slowly pour 1 cup of hot liquid into egg mixture, stirring as you're pouring.
  4. Slowly pour egg mixture into saucepan with hot liquid, stirring as you are pouring. Bring heat to medium. Stir constantly for 5-6 minutes until mixture is thick enough to coat back of a spoon.
  5. Remove pan from heat. Stir in ½ cup Nutella spread and mix with a whisk until completely dissolved and smooth.
  6. Pour hot mixture into bowl and cover with plastic wrap, making sure that plastic wrap is touching surface of liquid to avoid skin forming at the top of the custard.
  7. Chill in fridge for at least 4-6 hours or until completely cold.
  8. Pour mixture into ice cream maker and churn according to appliance directions, adding chopped strawberries the last 5 minutes.
  9. Serve immediately, or for firmer ice cream, transfer to a tupperware and freeze for 3-4 hours before serving.
Recipe by Breezy Bakes at