Milkshake Recipes with Ice Cream and Nutella

This thick Nutella milkshake blends vanilla ice cream, milk, and chocolate-hazelnut spread into a cold, creamy drink for two. The spread adds deep cocoa and toasted hazelnut flavor, while vanilla ice cream keeps the texture smooth; a few simple variations let you adjust it to your taste.

Ingredients

3 cups vanilla ice cream (about 420 g), slightly softened
1 cup whole milk (240 ml), plus up to ¼ cup (60 ml) more if needed
⅓ cup Nutella (about 100 g)
½ teaspoon vanilla extract (2.5 ml), optional
1 small pinch fine salt (about 0.3 g), optional
½ cup whipped cream (about 120 ml), optional, for topping
1 tablespoon chocolate shavings or finely chopped toasted hazelnuts (about 5 g), optional, for topping

Instructions

Soften the ice cream. Set it on the counter for about 5 minutes, just until a spoon can scoop it without a struggle. It should remain cold and firm, not melt into a puddle. While it softens, measure the milk and Nutella and set out two chilled glasses if you like a colder, slower-melting shake.
Load the blender. Pour in 1 cup (240 ml) milk first, then add the Nutella, vanilla, and pinch of salt if using. Add the softened ice cream on top. Putting the liquid near the blades helps the blender get moving; adding the ice cream last also makes it easier to adjust thickness without over-blending.
Blend until smooth. Start on low for a few seconds, then increase to medium or high and blend for about 30 to 45 seconds. Stop as soon as the mixture looks even and pourable, with no visible streaks of spread. If the blades stall, switch off the blender and use a spatula to move the mixture toward the blades; never reach into a running blender.
Adjust the consistency. For a thicker shake, blend in another small scoop of ice cream. For a thinner one, add the extra milk a tablespoon (15 ml) at a time, blending briefly after each addition. Taste before adding more Nutella: its sweetness and flavor become more noticeable as the shake warms slightly, and extra spread can make the drink very rich.
Pour and serve. Divide the milkshake between two glasses, add whipped cream and chocolate shavings or hazelnuts if desired, and serve right away with wide straws or long spoons. The full recipe takes about 8 minutes of active work, plus the 5-minute ice-cream softening time; there is no cooking.

Tips

Use cold milk and only slightly softened ice cream. If the ice cream is very hard, the blender may struggle and the shake can blend unevenly. If it has melted substantially, the finished drink will be thin. Five minutes at room temperature is usually enough, though a very cold kitchen may call for another minute or two.
Start with less milk if you like a spoon-thick shake. Begin with ¾ cup (180 ml), blend, then add more gradually until it pours the way you want. Different ice creams vary in firmness and air content, so the final amount may differ slightly.
Make it without a powerful blender. A standard blender works best, but a tall container and immersion blender can do the job if you cut the ice cream into smaller scoops and blend in short bursts. A food processor also works. Avoid adding ice cubes: they dilute the chocolate-hazelnut flavor and can leave an icy, less creamy texture.
Balance the sweetness thoughtfully. Nutella and most vanilla ice creams are already sweet, so unsweetened cocoa is a better way to add stronger chocolate flavor than extra sugar. A tiny pinch of salt can make the cocoa and hazelnut notes stand out without making the shake taste salty.

Serving Suggestions

Serve the shake as soon as it is blended, while it is cold and airy. Two chilled 12- to 16-ounce glasses (about 355 to 475 ml) leave room for a topping and make comfortable portions; use smaller glasses if you are serving it alongside a rich dessert. Wide straws are useful for a thick shake, while a spoon makes it easy to enjoy whipped cream and chopped nuts.

For a simple finish, add a small swirl of whipped cream and a scattering of chocolate shavings or toasted hazelnuts. You can also drizzle a little warmed Nutella inside each glass before pouring, but use only a thin ribbon: a heavy coating can make the drink overly sweet and cling to the sides. Serve with plain butter cookies, shortbread, or fresh strawberries if you want something to nibble alongside it.

Variations

Extra-chocolate version: Add 1 tablespoon unsweetened cocoa powder (about 5 g) with the milk and spread. Blend as directed. Cocoa makes the flavor more deeply chocolatey without adding much sweetness, but it thickens the shake slightly; add a splash of milk if needed.

Banana-hazelnut version: Add ½ medium ripe banana (about 60 g), sliced, to the blender. The banana gives the drink a mellow fruity flavor and a thicker texture, so start with the full cup of milk and adjust only after blending. A very ripe banana tastes sweeter and more pronounced than a just-ripe one.

Espresso version: Add 1 shot espresso (about 30 ml), cooled, or 1 teaspoon instant espresso powder (about 2 g). Hot espresso can soften the ice cream too quickly, so cool brewed coffee completely before blending. The coffee brings a roasted note that pairs well with the cocoa and hazelnut.

Dairy-free version: Use dairy-free vanilla frozen dessert and an unsweetened plant milk, such as oat or soy milk, in the same starting quantities. Choose a frozen dessert with a creamy consistency; some are firmer or less rich than dairy ice cream, so add the milk gradually. Check the spread label if you need to avoid particular ingredients, since formulations can vary.

Crunchy version: Blend the base until smooth, then pulse in 1 tablespoon (about 8 g) finely chopped toasted hazelnuts for just a second or two. This leaves small pieces for texture. If you prefer a completely smooth drink, keep the nuts on top instead of adding them to the blender.

Storage and Reheating

A milkshake is at its best immediately after blending. If you need to hold it briefly, pour it into a covered container and refrigerate it within 2 hours of preparation. It can be kept refrigerated for up to 24 hours, but the ice cream will melt, the mixture may separate, and the texture will be much thinner than when freshly made. Stir or briefly re-blend it before serving; add a small scoop of ice cream if it needs thickening.

Do not reheat a milkshake: warming it defeats its purpose and makes the ice cream and milk separate. If the shake has been left at room temperature for more than 2 hours, discard it rather than chilling it for later. Freezing is possible, but it turns the drink solid and can leave it grainy after thawing. For a better make-ahead option, measure the ingredients in advance and blend just before serving.

Frequently Asked Questions

Can I make a Nutella milkshake without a blender?
You can, although the texture will be less uniform. Let the ice cream soften until it is easy to mash, then whisk it vigorously with the milk and Nutella in a deep bowl or shake the ingredients in a sturdy, tightly sealed jar in small batches. A jar works best if the ice cream is very soft; leave room for the mixture to move, and make sure the lid is secure.

How do I make the milkshake thicker?
Use less milk at first and blend in additional ice cream a little at a time. Chilling the glasses helps the shake stay thick after pouring. Avoid adding ice, because it melts into water and makes the drink less creamy rather than giving it the richness of extra ice cream.

Can I prepare it ahead for guests?
It is better to measure the ingredients ahead and blend close to serving time. A finished shake can be refrigerated for up to 24 hours, but it will lose its original texture as the ice cream melts. If you must prepare it early, keep it covered and cold, then stir or re-blend briefly before serving.

What milk works best?
Whole milk gives the shake a creamy body and blends easily with the ice cream. Two-percent milk also works, with a slightly lighter result. Skim milk makes a thinner shake, so use less at first; for a dairy-free option, unsweetened oat or soy milk is a practical choice, though the flavor and thickness depend on the product.

Can I use chocolate ice cream instead of vanilla?
Yes. Chocolate ice cream makes the drink more intensely chocolatey and can be quite sweet alongside the spread. Start with the same amount of milk, taste the blended shake, and add more milk only if needed. For a subtler hazelnut flavor, reduce the Nutella to ¼ cup (about 75 g).

Why is my milkshake too thin?
Most often, the ice cream softened too much or the blender ran longer than necessary. Blend in another scoop of cold ice cream until the shake thickens, then serve promptly. Next time, begin with less milk, keep the ice cream cold, and stop blending as soon as the mixture is smooth.

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