Nothing beats the smooth, rich taste of a well-made Nutella milkshake. This version is thick, creamy, and full of that classic chocolate-hazelnut flavor, with a texture that feels like dessert in a glass. It’s simple to make, hard to mess up, and even easier to customize.
Whether you’re craving an afternoon pick-me-up or a quick treat after dinner, this milkshake hits the spot. Grab a blender, a jar of Nutella, and let’s make something delicious.
Thick Nutella Milkshake With Creamy Chocolate Hazelnut Flavor - Easy, Indulgent, and Satisfying
Ingredients
- Vanilla ice cream (3 cups, slightly softened)
- Whole milk (1/2 to 3/4 cup, start with less for a thicker shake)
- Nutella (1/2 cup, generous)
- Vanilla extract (1/2 teaspoon)
- Pinch of fine salt (optional, but recommended)
- Whipped cream (for topping, optional)
- Chocolate shavings or cocoa nibs (optional garnish)
- Crushed hazelnuts (optional garnish)
- Ice cubes (1–3, optional for extra chill and body)
Instructions
- Soften your ice cream slightly. Let it sit at room temperature for 3–5 minutes. This helps everything blend smoothly without over-thinning the shake.
- Warm the Nutella just a bit. Microwave for 10–15 seconds until it loosens. This prevents clumps and helps the chocolate-hazelnut flavor disperse evenly.
- Add ingredients to the blender. Start with 1/2 cup milk, then add ice cream, warmed Nutella, vanilla, and a small pinch of salt.
- Blend on low, then medium. Pulse to break everything down, then blend until smooth and thick. If the blender struggles, stop and stir with a spatula.
- Adjust thickness. For a thicker shake, add a scoop of ice cream or a couple of ice cubes and blend briefly. For a looser texture, splash in more milk a tablespoon at a time.
- Taste and fine-tune. If it’s overly sweet, add a tiny extra pinch of salt. If you want more chocolate, add 1–2 teaspoons extra Nutella and blend again.
- Serve immediately. Pour into a chilled glass. Top with whipped cream, chocolate shavings, and crushed hazelnuts if you like.
What Makes This Special
This milkshake is all about texture and flavor. It’s intentionally thick, so it holds a straw—but you’ll probably want a spoon.
The Nutella brings deep chocolate notes with a nutty edge that makes it taste more complex than a basic chocolate shake. A small touch of vanilla and a pinch of salt lift the sweetness and round out the flavors. You can keep it classic or build on it with fun toppings and mix-ins for a café-style treat at home.
What You’ll Need
- Vanilla ice cream (3 cups, slightly softened)
- Whole milk (1/2 to 3/4 cup, start with less for a thicker shake)
- Nutella (1/2 cup, generous)
- Vanilla extract (1/2 teaspoon)
- Pinch of fine salt (optional, but recommended)
- Whipped cream (for topping, optional)
- Chocolate shavings or cocoa nibs (optional garnish)
- Crushed hazelnuts (optional garnish)
- Ice cubes (1–3, optional for extra chill and body)
How to Make It
- Soften your ice cream slightly. Let it sit at room temperature for 3–5 minutes.This helps everything blend smoothly without over-thinning the shake.
- Warm the Nutella just a bit. Microwave for 10–15 seconds until it loosens. This prevents clumps and helps the chocolate-hazelnut flavor disperse evenly.
- Add ingredients to the blender. Start with 1/2 cup milk, then add ice cream, warmed Nutella, vanilla, and a small pinch of salt.
- Blend on low, then medium. Pulse to break everything down, then blend until smooth and thick. If the blender struggles, stop and stir with a spatula.
- Adjust thickness. For a thicker shake, add a scoop of ice cream or a couple of ice cubes and blend briefly.For a looser texture, splash in more milk a tablespoon at a time.
- Taste and fine-tune. If it’s overly sweet, add a tiny extra pinch of salt. If you want more chocolate, add 1–2 teaspoons extra Nutella and blend again.
- Serve immediately. Pour into a chilled glass. Top with whipped cream, chocolate shavings, and crushed hazelnuts if you like.
How to Store
Milkshakes are best fresh, but you can store leftovers in the freezer for up to 1 hour.
Give it a quick stir or re-blend before serving. For longer storage, freeze in a sealed container for up to 1 day and let it thaw at room temperature for 10–15 minutes, then blend to restore creaminess. Avoid refrigerating for long periods, as it melts and separates.
Benefits of This Recipe
- Fast and simple: Ready in under 10 minutes with minimal cleanup.
- Consistently thick: The ratios are tested for a dense, spoonable texture.
- Customizable: Easy to adjust sweetness, thickness, and add-ins.
- Comforting flavor: The chocolate-hazelnut combo feels nostalgic yet a bit elevated.
- Kid- and crowd-friendly: Scales well and pleases a wide range of tastes.
Common Mistakes to Avoid
- Adding too much milk at once: Start small. It’s easier to thin than to re-thicken.
- Using rock-hard ice cream: If it’s too firm, you’ll over-blend and thin the shake trying to get it smooth.
- Skipping the salt: A tiny pinch balances sweetness and makes the chocolate pop.
- Over-blending with ice: Too much ice or long blending can make the texture watery.Add only a couple cubes and blend briefly.
- Not warming the Nutella: Cold, stiff Nutella can clump and won’t blend evenly.
Alternatives
- Dairy-free: Use a creamy non-dairy vanilla ice cream (coconut or oat) and oat or almond milk. Choose a chocolate-hazelnut spread without dairy.
- Extra chocolatey: Add 1 tablespoon cocoa powder or a drizzle of chocolate syrup for a deeper chocolate profile.
- Mocha twist: Blend in 1–2 teaspoons instant espresso or a shot of cooled espresso for a coffee kick.
- Protein boost: Add a scoop of chocolate or vanilla protein powder; increase milk slightly if needed.
- Lower sweetness: Use less Nutella (1/3 cup) and add unsweetened cocoa to keep the chocolate flavor strong.
- Nutty crunch: Toss in a tablespoon of toasted, finely chopped hazelnuts toward the end for texture.
- Banana cream version: Add half a frozen banana for natural sweetness and extra body.
FAQ
How do I make it even thicker without adding more ice cream?
Add 1–3 ice cubes and blend briefly, or mix in a small handful of frozen banana slices. You can also reduce the milk by a tablespoon and blend a little longer just until smooth.
Can I make this without a blender?
Yes, but it takes effort.
Soften the ice cream well, whisk warmed Nutella with milk until smooth, then fold into the ice cream with a sturdy spoon. The texture won’t be as uniform, but it will still taste great.
What milk works best?
Whole milk delivers the creamiest texture. For dairy-free, use a rich plant milk like oat or cashew.
Skim milk will work but produces a thinner, icier shake.
Is there a way to cut the sweetness?
Use slightly less Nutella and add 1 teaspoon unsweetened cocoa. A pinch of salt also helps balance sweetness without dulling flavor.
Can I prepare this ahead for a party?
Blend a large batch, pour into freezer-safe jars, and freeze up to 1 day. Let them sit at room temperature 10–15 minutes, then shake or re-blend briefly before serving.
Garnish just before serving.
How do I keep it from melting too fast?
Chill your glasses in the freezer for 10 minutes before pouring. Use very cold milk, slightly softened (not melted) ice cream, and serve immediately.
What toppings pair well with this?
Whipped cream, chocolate shavings, crushed hazelnuts, mini chocolate chips, cocoa nibs, or a drizzle of warm Nutella around the glass. A pinch of flaky salt on top is also excellent.
Can I use chocolate ice cream instead of vanilla?
Yes.
It will be richer and more chocolate-forward. If you do, consider reducing the Nutella slightly or keeping the pinch of salt to balance the sweetness.
Final Thoughts
This Thick Nutella Milkshake is simple, indulgent, and endlessly customizable. It nails that creamy chocolate-hazelnut flavor with a satisfyingly dense texture you can sip or scoop.
Keep the base recipe handy, then tweak it to match your mood—extra chocolate, a hit of coffee, or a dairy-free swap. However you make it, serve it cold, top it well, and enjoy every spoonful.
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