Cookies and Cream Nutella Ice Cream


Cookies & Cream Nutella Ice Cream – Creamy and rich, this chocolate Nutella ice cream with Oreo chunks makes for a mouthwatering combination. If you’re Nutella lover, see Nutella Ferrero-Rocher cupcakes recipe.


  • 2 cups heavy whipping cream
  • 2/3 cup chocolate milk
  • 3/4 cup Nutella any chocolate hazelnut spread will work
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 – 1 1/2 cups crumbled Oreo cookies


  • In a blender puree cream, chocolate milk, Nutella, sugar, salt, and vanilla until creamy and smooth.
  • Put the blender in the fridge until chilled. Once chilled, place in the freezer for 45 minutes.
  • Remove from freezer and blend for 15-20 seconds. Pour into serving dish, cover, and place back in freezer for another 45 minutes.
  • Remove from the freezer and whisk. Add Oreo cookies and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I usually just do once. Leave in freezer until completely set and ready to serve.
  • This ice cream will melt faster than your typical store-bought ice cream. Serve immediately when taken out of the freezer.


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