Nutella milkshakes are rich, creamy and incredibly quick to make. With just three main ingredients you can enjoy a smooth chocolate-hazelnut shake that’s perfect for hot days or whenever you need a sweet treat.
If you love chocolate milkshakes, adding hazelnut spread lifts the flavour to another level. The classic combination of chocolate and hazelnut adds depth and warmth to a simple ice cream shake.
These milkshakes are smooth, indulgent and easy to customize. Use your favourite vanilla ice cream for a balanced flavour, or choose chocolate or hazelnut ice cream for a more intense result.
Ready in under five minutes, this recipe is ideal when you want a fast, satisfying dessert with minimal fuss.
Scroll to the recipe card for the full ingredients list and printed recipe. Read on for ingredient notes, tips and step-by-step photos.
Ingredient Notes
- Nutella – Any chocolate-hazelnut spread will work, not just branded Nutella. Pick one you enjoy, and adjust the quantity to taste.
- Ice Cream – Vanilla is the best choice to highlight the hazelnut flavour, but chocolate or hazelnut ice cream will also make excellent shakes. If you choose chocolate ice cream, consider reducing the spread slightly so the shake doesn’t become overly sweet.
- Milk – Use the milk you prefer. Whole milk gives the creamiest result, while lower-fat or plant milks (almond, oat or soy) will make a lighter or dairy-free version.
- Chopped hazelnuts – Optional for decorating the glass rim. You can use roasted or raw hazelnuts, skinned or unskinned, depending on the texture and flavour you prefer.
Dairy-Free Option
Traditional Nutella contains milk, so to make a dairy-free milkshake use a dairy-free chocolate-hazelnut spread and dairy-free ice cream. Combine that with a plant milk such as almond, oat or soy and you’ll have a dairy-free shake. Check labels to be sure the spread and ice cream are dairy-free.
How to Make a Nutella Milkshake
This milkshake is straightforward to make. The method below includes a simple way to decorate the glasses with Nutella and chopped hazelnuts, which is optional but gives a nice presentation.
Slightly soften 2 tablespoons of Nutella in the microwave for 10–20 seconds so it’s spreadable but not runny. Spread it in a circle on a small plate slightly larger than the glass rim.
Dip the rim of each glass into the softened spread, turning it so the Nutella covers the edge evenly.
Spread chopped hazelnuts on another plate so they form a shallow layer.
Gently press each Nutella-coated rim into the hazelnuts to coat the edge. Place the glasses in the fridge to chill while you make the shakes.
Add the ice cream and milk to the blender jug, then spoon the Nutella on top. Adding Nutella last makes it less likely to stick on the blades or jug sides.
Blend until completely smooth and creamy. If Nutella sticks to the sides of the jug, stop and scrape it down with a spatula, then continue blending.
Pour the milkshake into the chilled glasses and serve immediately for the best texture and temperature.
Tips
- Add the Nutella last to reduce sticking on the blender base and sides.
- Adjust the Nutella quantity to suit your taste — more for a richer, nuttier flavour; less for a subtler chocolate note.
- For a thinner shake, add extra milk a splash at a time. For a thicker, creamier shake, use less milk, add another scoop of ice cream or a splash of cream.
- If you prefer not to rim the glass with hazelnuts, drizzle a little Nutella inside the glass for decoration instead.
More Recipes You May Like
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- Mocha milkshakes
- Raspberry lemonade ice cream float
- Toblerone cheesecake
- Chocolate caramel sauce
- Milk chocolate mousse
Nutella Milkshakes
Ingredients
- 5 large scoops vanilla ice cream
- 1 1/4 cups milk
- 1/2 cup Nutella or other chocolate-hazelnut spread
For decorating the glasses (optional)
- 2 tablespoons extra Nutella
- 1/4 cup chopped hazelnuts (about 25g)
Instructions
Decorate the glasses
- Soften 2 tablespoons of Nutella for 10–20 seconds in the microwave. Spread it in a circle on a small flat plate.
- Dip the rim of each glass into the Nutella to coat the edge.
- Press the Nutella-coated rims into chopped hazelnuts so the nuts stick. Chill the glasses in the fridge while you blend the shakes. (Scrape any remaining Nutella from the plate and add it to the shake if you like.)
Make the milkshakes
- Place the ice cream and milk in the jug of a blender. Spoon the Nutella on top.
- Blend until smooth and creamy. Pause to scrape down the sides if necessary.
- Pour into the chilled glasses and serve immediately.
Notes
This recipe yields two very large servings (about 500 ml / 2 cups per serving). Halve the recipe for smaller portions or share among more glasses for smaller drinks.
Texture: For a thicker shake, reduce the milk or add extra ice cream. For a thinner shake, increase the milk by small amounts until you reach your preferred consistency.
Variations: Swap vanilla ice cream for chocolate or hazelnut ice cream for a different flavour profile. Use any type of milk you prefer — whole milk for a richer shake, or plant-based milk for a dairy-free option.
Nutrition data below is an estimate for one large shake made with whole milk and dairy ice cream.
Calories: 932 kcal |
Carbohydrates: 95 g |
Protein: 17 g |
Fat: 54 g |
Sugar: 83 g
Nutritional Disclaimer: Any nutritional information provided is an estimate and should be used as a guide only.
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