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Egg Nog Nutella Ice Cream

Egg nog and Nutella in ice cream? Yep, it’s true.
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 5 minutes
Freeze: 4 hours
Servings: 2 quarts
Calories: 1690kcal
Author: Megan Porta


  • 2 cups egg nog
  • 1 pint heavy whipping cream
  • 14 oz. can sweetened condensed milk
  • 2 tbsp. rum
  • 1 tsp. vanilla extract
  • 3/4 cup Nutella softened
  • Hazelnuts chopped (optional)


  • In a large bowl, combine egg nog, heavy whipping cream, sweetened condensed milk, rum and vanilla. Mix well and refrigerate until chilled. Pour into an ice cream maker and churn for 45-50 minutes, or according to manufacturer’s instructions.
  • When finished churning, pour a quarter of the ice cream into a freezable container. Spoon about a third of the Nutella over the top in random globs. Repeat with remaining ice cream and Nutella, finishing with the top layer of ice cream. Cover and place in freezer for 4 hours, or until completely firm. Serve with chopped hazelnuts, if desired.


Calories: 1690kcal | Carbohydrates: 97g | Protein: 22g | Fat: 132g | Saturated Fat: 93g | Cholesterol: 474mg | Sodium: 274mg | Potassium: 1054mg | Fiber: 6g | Sugar: 82g | Vitamin A: 4001IU | Vitamin C: 5mg | Calcium: 605mg | Iron: 5mg
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