Nutella Milkshake

There’s a moment when the room smells like toasted hazelnuts and melted chocolate, when a cool, velvety sip hits your tongue and everything slows down — that’s the magic of a Nutella milkshake. Imagine rich, glossy Nutella swirling with creamy vanilla ice cream, a whisper of chilled milk smoothing the texture, and a crown of whipped cream that gives way to crunchy hazelnut flecks. It’s indulgent, nostalgic, and comfortingly simple.

This milkshake is perfect when you want to treat yourself mid-afternoon, add a decadent finish to a casual dinner, or serve a crowd-pleasing drink at a small gathering. For busy mornings, it doubles as a luxurious grab-and-go breakfast when you need a sweeter start. If you love milkshakes with a fruity cousin, you might also enjoy this creamy alternative: creamy strawberry milkshake recipe.

At a Glance

Prep Time: 5 minutes (plus optional 10 minutes to chill glasses)
Cook Time: 0 minutes
Total Time: 5–15 minutes (including chilling glasses)
Servings: 2 (about 12–16 oz each)
Difficulty Level: Easy — blender required

Nutrition Highlights

Estimated nutrition per serving (recipe yields 2 servings). These figures are approximations based on the Nutella nutrition label and USDA/FoodData Central values for milk and vanilla ice cream; use them as a guide (actual values vary by brand and product).

Calories: ~616 kcal per serving
Protein: ~11 g
Carbohydrates: ~66 g (of which sugars ≈ 48 g)
Fat: ~34 g (saturated fat ≈ 18 g)
Fiber: ~1–2 g
Sodium: ~140–200 mg

Notes on sources: Nutella nutrition values are taken from the Ferrero/Nutella product label; milk and ice cream values referenced from USDA FoodData Central. For individualized dietary guidance, consult registered nutrition resources such as the USDA and CDC.

Flavor & Texture Highlights

This Nutella milkshake balances three key experiences:

Taste: The deep, roasted hazelnut and cocoa notes of Nutella shine, balanced by the sweet, familiar vanilla of the ice cream and the clean dairy sweetness of milk.
Texture: Silky and dense from plenty of ice cream, with a glossy Nutella silkiness that makes each sip feel like dessert. Add crushed hazelnuts for a pop of crunch.
Emotion & Occasion: It evokes childhood treat-table memories while still feeling decadent and grown-up — perfect for cozy movie nights, celebratory brunches, or as a special summer pick-me-up.

Method & Process

Ingredients

1/3 cup Nutella
2 cups vanilla ice cream (about 320–360 g, depending on brand)
1 cup milk (whole milk recommended for richness; see substitutions)
Whipped cream, for topping (optional)
1 tablespoon crushed hazelnuts (optional)
4 to 5 ice cubes (optional, for extra chill or thickness)

Optional ingredients and substitutions

Use almond milk, soy milk, or oat milk for a lighter or dairy-free option (note: Nutella contains milk; for fully vegan, use a vegan chocolate-hazelnut spread).
Swap vanilla ice cream for chocolate for an extra chocolate-forward shake.
Add a tablespoon of espresso for an adult mocha twist.
Use low-fat milk or reduced-sugar ice cream to lower calories per serving.

Step-by-step instructions

Optional: Chill your serving glasses in the freezer for 10 minutes to keep the milkshake cold longer.
In a blender, add the milk and Nutella. Blend briefly until smooth and fully combined. This helps break up the Nutella so you don’t get clumps.
Add the vanilla ice cream and ice cubes (if using). Blend again until thick, smooth, and creamy — about 10–20 seconds depending on your blender. Do not overblend; you want a thick milkshake rather than a melted drink.
Optional: Drizzle a little Nutella along the inside of your prepared glasses for an attractive swirl and extra flavor.
Pour the milkshake into the prepared glasses.
Top with whipped cream and crushed hazelnuts if desired.
Serve immediately with a straw or spoon and enjoy.

Practical tips

Avoid overmixing: run the blender in short pulses once the ice cream is added to preserve thickness.
If the shake is too thick, add a splash more milk; if too thin, add a scoop more ice cream and pulse.
For an even silkier texture, warm the Nutella for a few seconds in the microwave (careful — no more than 10–15 seconds) to loosen it before blending.

Best Pairings

Simple snack: Serve with warm biscotti or shortbread cookies for dunking.
Coffee pairing: A small espresso or Americano cuts through the sweetness nicely.
Dessert board: Present with fresh strawberries and banana slices for light, refreshing bites between sips.
Grown-up twist: Pair with a port wine or a chocolate liqueur shot for an after-dinner treat.

Shelf Life & Storage

Room temperature: Not safe for storage — milk and ice cream are perishable. Consume immediately after making.
Refrigeration: If needed, store leftover milkshake in an airtight container in the refrigerator for up to 24 hours. Note: texture will thin and separate; re-blend or stir vigorously before serving.
Freezer: You can freeze leftovers in a freezer-safe container for up to 1 month; thaw in the refrigerator and re-blend. For longer-term storage, transfer blended shake into popsicle molds for 1–2 months.

Pro Tips & Tricks

Nutella handling: Slightly warm Nutella (10 seconds in the microwave) if it’s very stiff — it blends smoother and creates fewer streaks.
Ice cream choice matters: Full-fat, premium vanilla ice cream creates the creamiest mouthfeel; cheaper, water-ice-based options will make the shake icier.
Texture cues: The perfect milkshake will mound slightly when spooned and coat the back of a spoon — if it pours too freely, it’s over-blended.
Hazelnut accent: Toast hazelnuts lightly in a dry pan for 3–4 minutes to boost aroma before crushing for topping.
Nutella alternatives: For a different nut profile, try almond-hazelnut spreads or a homemade blend of cocoa, hazelnut butter, and a touch of oil.

Creative Twists

Vegan Nutella Shake: Use a vegan chocolate-hazelnut spread (or make your own with roasted hazelnuts, cocoa powder, and maple syrup), non-dairy ice cream (coconut or oat), and almond or oat milk.
Mocha Hazelnut: Add 1 tablespoon of finely brewed espresso or 1/2 teaspoon instant espresso powder for a mocha lift.
Ferrero Twist: Add crushed Ferrero Rocher or chocolate-covered hazelnuts into the blender or as a rim garnish — a delightful textural surprise (see a related cookie idea here: Ferrero Rocher Nutella cookies).
Boozy Option: Stir in 1 ounce of hazelnut liqueur (Frangelico) or chocolate liqueur for an adult version.

All Your Questions Answered

Q: Can I make this milkshake ahead of time?
A: It’s best served immediately. If you must prepare ahead, blend and refrigerate up to 24 hours, then re-blend before serving.

Q: What’s a good non-dairy swap that still tastes indulgent?
A: Use full-fat coconut or oat milk with a creamy non-dairy ice cream; a vegan chocolate-hazelnut spread will keep the flavor close to the original.

Q: How can I make it less sweet?
A: Use a less-sweet ice cream, reduce Nutella to 2–3 tablespoons, or add a pinch of fine sea salt to brighten flavors and reduce perceived sweetness.

Q: My shake was grainy — what happened?
A: Likely the Nutella wasn’t fully incorporated or the ice cream is icy. Warm the Nutella slightly and use high-quality ice cream; pulse rather than overblend.

Q: Can I turn this into a dessert bowl?
A: Yes — pour into a bowl, top with whipped cream, drizzle more Nutella, add fruit and crushed hazelnuts for a spoonable sundae.

Conclusion

This Nutella milkshake is a small, luxurious escape you can whip up in minutes: creamy, chocolate-hazelnut goodness that’s equal parts nostalgia and celebration. Try the recipe, experiment with the variations, and share your photos and notes — I’d love to see your delicious versions. For more inspiration and alternate Nutella milkshake takes, check this playful recipe from The Little Kitchen: Nutella Milkshake Recipe, and for an over-the-top, ultra-indulgent version visit this comprehensive guide on Unicorns in the Kitchen: Ultimate Nutella Milkshake • Unicorns in the Kitchen.

Enjoy — and don’t forget the straw.