How to Make Nutella Milkshake with Vanilla Ice Cream

Let’s skip the suspense: a Nutella milkshake with vanilla ice cream tastes like dessert royalty. It’s thick, chocolaty-hazelnutty, and dangerously easy to blend up in five minutes. Got a blender, a jar of Nutella, and a pint of vanilla ice cream? Boom—you’re one whirl away from pure happiness.

Why This Milkshake Slaps (And When to Make It)

Cravings don’t schedule appointments. When you want something decadent and cold, this shake delivers fast. It hits the sweet-spot balance: creamy vanilla base, rich Nutella swirl, and just enough milk to keep it sippable without turning watery.
Make it when:

• You need a late-night sugar fix and zero judgment.
• You want to impress someone with minimal effort.
• You feel extra and want a dessert that tastes like a hug.

FYI: This is not diet food. It’s joy in a glass. Lean in.

What You’ll Need (Keep It Simple)

You don’t need a culinary degree. Just a few quality ingredients and your blender.
Ingredients (1 large shake or 2 small):

• 2 cups vanilla ice cream (about 4 big scoops)
• 1/3 to 1/2 cup Nutella (start with 1/3 if you don’t like it too sweet)
• 1/2 to 3/4 cup milk (whole milk = creamier; oat milk works too)
• 1/2 teaspoon vanilla extract (optional, but it bumps the flavor)
• Pinch of salt (trust me, it sharpens the chocolate-hazelnut)
• Ice (optional, a few cubes for extra thickness if your ice cream is soft)

Toppings (choose-your-own adventure):

• Whipped cream
• Chocolate or caramel drizzle
• Crushed hazelnuts or chocolate chips
• Cookie crumbs (Oreos go crazy-good)

Ingredient Swaps and Upgrades

• Vegan? Use dairy-free vanilla ice cream and almond or oat milk. Nutella contains dairy FYI—use a vegan chocolate-hazelnut spread instead.
• No vanilla ice cream? Use chocolate ice cream for a richer vibe and dial back the Nutella slightly.
• Gluten-free? You’re good—just watch your toppings and any cookie add-ins.

The Fastest Way to Blend It (No Overthinking)

We’re aiming for smooth, airy, and pourable. No grainy bits. No blender tantrums.

1. Soften the ice cream for 2–3 minutes on the counter. Not melty—just scoopable.
2. Warm the Nutella for 10–15 seconds in the microwave so it loosens up. It blends better that way.
3. Add to blender in this order: milk first, then vanilla + salt, then Nutella, then ice cream on top. Liquids at the bottom help the blades.
4. Blend on low for 10–15 seconds, then ramp to medium until silky. Don’t over-blend or you’ll thin it out.
5. Taste test. Too thick? Splash more milk. Too thin? Add a scoop of ice cream or a few ice cubes and pulse.

Texture Tricks You’ll Actually Use

• For ultra-thick shakes: use less milk and colder ice cream; add 1–2 ice cubes and pulse.
• For airy shakes: blend a touch longer on medium to incorporate more air.
• For a marble effect: blend lightly, then drizzle extra Nutella and pulse once or twice.

Flavor Variations That Go Hard

You’ve nailed the classic. Now flex a little.

Chocolate-Hazelnut Mocha

Add 1 shot of espresso (cooled) or 2 teaspoons instant espresso powder. The coffee deepens the chocolate flavor without overpowering it. IMO, this one tastes like a fancy café shake that forgot to charge you $9.

Salted Caramel Nutella

Drizzle caramel into the blender and the glass. Add an extra pinch of flaky salt up top. Sweet-salty bliss unlocked.

Banana Split Vibes

Toss in half a ripe banana. It thickens the shake and adds a mellow sweetness. Add a cherry on top if you want to go full nostalgia.

Crunch Factor

Blend in a tablespoon of crushed hazelnuts or chocolate chips at the very end. Pulse once or twice to keep crunchy bits intact.

Make It Look Fancy Without Trying

Presentation matters when you want “wow” without stress.

• Glass prep: Freeze your glass for 10 minutes so the shake stays thick longer.
• Drizzle technique: Warm Nutella slightly and spiral it inside the glass before pouring in the shake.
• Whip it good: Add whipped cream, then finish with crushed nuts, mini chips, or a dusting of cocoa powder.
• Straw game: Use a reusable wide straw for thick shakes. Save the planet, sip happier.

Batching for a Crowd

Blenders handle 2–3 servings comfortably. For more, blend in batches and park finished shakes in the freezer for up to 10 minutes. Stir before serving to refresh the texture.

Dial In Sweetness and Balance

Nutella brings sugar and fat, vanilla ice cream brings sugar and vanilla notes, and milk brings… well, vibes. You can steer the sweetness without sacrificing flavor.

• Too sweet? Add a tiny pinch more salt or a splash of strong coffee.
• Not sweet enough? Add a spoon of Nutella or a drizzle of simple syrup.
• Too flat? A drop of vanilla extract wakes it up. Yes, one drop can matter.

Texture vs. Temperature

If you like a frostier sip, use very cold milk and a chilled glass. If you prefer a creamier, softer texture, let the ice cream sit an extra minute or two before blending. Small changes, big payoff.

Nutella Milkshake, But Make It “Balanced”

Look, it’s dessert. But you can still make choices that fit your vibe.

• Lighter option: Use light ice cream, reduce Nutella to 2 tablespoons, and add a frozen banana for body.
• Protein boost: Add a scoop of chocolate or vanilla protein powder and a splash more milk. Blend well to avoid chalkiness.
• Dairy-free path: Oat milk + coconut or almond-based vanilla ice cream + dairy-free chocolate-hazelnut spread. It still slaps.

FYI: If you’re tracking macros, measure your Nutella. That spoon gets generous fast.

FAQ

Can I make this without a blender?

You can, with some elbow grease. Soften the ice cream, whisk the milk, vanilla, and warmed Nutella until smooth, then fold in the ice cream with a sturdy whisk. It won’t get as airy, but it’ll still taste amazing. A milk frother can help mix the Nutella and milk first.

How do I fix a milkshake that turned too thin?

Add another scoop of ice cream and a few ice cubes, then pulse. You can also toss in a tablespoon of milk powder to thicken without adding much liquid. Worst case, chill it in the freezer for 5–10 minutes and stir.

Does the order of ingredients really matter?

Yes. Liquids first prevent cavitation so the blades catch everything. Nutella in the middle keeps it from sticking to the bottom, and ice cream on top pushes it all down smoothly. Small detail, big difference.

What’s the best ice cream for this?

A high-quality vanilla with a clean ingredient list tastes richer and smoother. If you like stronger vanilla, go for “vanilla bean.” If you want Nutella to dominate, pick a mellow, classic vanilla. IMO, whole milk and a creamier ice cream create the best texture.

Can I prep it ahead of time?

Blend it, pour into glasses, and freeze for up to 30 minutes. Stir before serving. Longer than that, it turns into delicious ice cream again—no complaints, but it’s not a shake anymore.

Is there a way to amp up the hazelnut flavor?

Absolutely. Add a few drops of hazelnut extract or blitz in a tablespoon of toasted hazelnuts at the end. Top with crushed hazelnuts for extra aroma and crunch.

Conclusion

You don’t need a recipe book to make a killer Nutella milkshake with vanilla ice cream—just a blender, a little strategy, and a lot of enthusiasm. Keep it classic or jazz it up with coffee, caramel, or crunchy bits. Make it thick, make it cold, and make it yours. Now go blend happiness; you deserve it.