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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Our general manager, Eric, often asks the kitchen staff to save him extra ice cream base so he can experiment with making flavors at home. Then he’ll come in and share his latest concoction: a carrot-cake-and-cream-cheese ice cream, or a Pop-Tarts-and-rainbow-sprinkles ice cream … We may yet make the carrot cake flavor, but we’ll probably pass on the Pop Tarts. Nanatella is far and away his best creation: a smooth banana ice cream with heaping swirls of Nutella. It’s a shop favorite. Bananas, chocolate, and hazelnut—who knew? Well, Eric did.


For the Nutella Swirl

  • 1 (13-ounce/370-g) jar Nutella
  • ½ cup (120 ml) heavy cream


  1. Prepare the banana ice cream according to the recipe directions. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  2. While the ice cream is churning, make the Nutella swirl: In a medium bowl, whisk together the Nutella and cream. The cream should thin out the Nutella so it can be spooned into the ice cream. It should pour off the spoon like honey.
  3. Transfer the banana base to a storage container, gently folding in heaping spoonfuls of the Nutella swirl as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.