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Nutella has SO much flavor, but it’s not exactly something you can eat a big bowl of without thinking twice. This Ninja Creami chocolate hazelnut ice cream gives you that same chocolate hazelnut flavor, and it’s low calorie and easy to make. I promise you won’t be missing the real jar of Nutella one bit.
This recipe comes in at 263 calories, 12 grams of protein, 18 grams of sugar, 7 grams of fat, 83 carbs, and 35 net carbs (total carbs minus allulose) for the ENTIRE pint.
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Nutella has that rich, deep chocolate flavor with a strong hazelnut taste right behind it. It’s sweet, it’s nutty, and the chocolate and hazelnut work together so well that you can’t really separate the two. That’s the exact flavor combo this ice cream is going for.
This ice cream is thick and creamy, not icy or grainy at all. And you get that whole Nutella flavor without having to use any actual Nutella in the recipe. The hazelnut syrup does ALL the work, giving you that rich hazelnut taste without the sugar and calories that come with actual Nutella.
This isn’t a recipe with a long ingredient list or a complicated process. You blend everything together in a small blender, pour it into your Ninja Creami container, and freeze it for 24 hours. That’s really it. No cooking and no extra steps.
If you’ve ever had Nutella straight out of the jar, you already know how good chocolate and hazelnut taste together. This ice cream gives you that flavor combo in frozen form, and you get to enjoy it without the calories that come with a real jar of Nutella.
I know a lot of low calorie recipes end up tasting like a compromise, but this one doesn’t. The cocoa powder gives you real chocolate flavor and the hazelnut syrup fills in the rest, so every bite tastes like the treat it’s supposed to be.
Tips for making Ninja Creami Low Calorie Chocolate Hazelnut Ice Cream
Nutella! This recipe tastes like Nutella without actually using any Nutella. Nutella isn’t low in calories, but this ice cream is, thanks to the cocoa powder and sugar free hazelnut syrup doing all the work.
No, I wouldn’t recommend it. You’d need a lot of real hazelnuts to get the same amount of flavor, and that much added to the base could make the ice cream grainy instead of smooth. The syrup gives you all that hazelnut flavor with zero texture and way fewer calories than real hazelnuts would add.
Of all the Torani flavors, sugar free hazelnut is one of the easier ones to find. Most grocery stores, Walmart, and Amazon carry it, and if you can’t find that exact brand, another one will work, you’ll just want to start small and taste as you go.
Yes, it needs to be the instant kind. Cook and serve or premade pudding won’t set up the same way in the freezer, and instant pudding is what gives this ice cream its thick, scoopable texture.
If it looks dry or crumbly like sand, add a tablespoon or two of milk and respin it. If it looks more like little balls of ice cream, respin without adding any liquid, and you might need to repeat that step a couple of times.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- 2% Milk: You can use any dairy or non dairy milk that you would like, including whole milk, skim milk, almond milk, coconut milk, or Fairlife milk. The higher the fat content, the creamier the ice cream will be.
- Allulose: Use your favorite granular sugar substitute or real sugar in a 1:1 ratio so you don’t have to adjust any of the other amounts in the recipe.
- Sugar Free Instant Chocolate Pudding Powder: Be sure to use instant pudding, not cook and serve or premade pudding. You can also use the regular sugared version if you don’t need it to be sugar free.
- 100% Cocoa Powder: Use unsweetened cocoa powder for this recipe so you can control the sweetness with the allulose instead.
- Sugar Free Hazelnut Syrup: Torani is used in this recipe, but other brands will work too. Start with a smaller amount, taste the mixture, and add more as needed since brands vary in strength.
Directions for Making the Ice Cream Mixture
- Pour the milk, allulose, instant pudding powder, cocoa powder, and hazelnut syrup into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
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Recipe
Ninja Creami Low Calorie Chocolate Hazelnut Ice Cream
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 12 Fluid Ounces (354 ⅞ ml) 2% Milk
- ¼ Cup (50 g) Allulose
- 2 Tablespoons (2 Tablespoons) Sugar Free Instant Chocolate Pudding Powder
- 2 Teaspoons (2 Teaspoons) 100% Cocoa Powder (Unsweetened)
- 1½ Tablespoons (1 ½ Tablespoons) Sugar-Free Hazelnut Syrup (Torani)
Optional
- 1-2 Tablespoons (1 Tablespoons) 2% Milk
Instructions
Make the Ice Cream Mixture
- Pour the milk, allulose, instant pudding powder, cocoa powder, and hazelnut syrup into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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