Nutella Milkshake in the Ninja Slushi

The Nutella milkshake is the dessert my nephews ask for on repeat all summer. The first time, I just whisked the milk and the spread together: the Nutella set into flakes in the cold tank, and I quickly understood that running it through a blender first was essential. Once the mixture is well emulsified, the Slushi freezes it into a smooth, icy texture that holds up to the last sip, without ever turning watery. You drink it through a wide straw, with a cloud of whipped cream if you like.

Nutella Milkshake in the Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: MilkshakeCuisine: AmericanDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

An intense Nutella milkshake prepared directly in the Ninja Slushi, without any ice cubes or ice cream for a pure taste and a dense texture.

Ingredients

• 700 ml whole milk (very cold)

• 200 ml heavy liquid cream (30% fat)

• 250 g Nutella (or hazelnut spread of your choice)

• 1 teaspoon vanilla extract (optional)

Instructions

• Blend the milk, cream, vanilla extract, and Nutella in a blender or with an immersion blender until you get a perfectly smooth liquid. Pre-mixing prevents the fat from freezing into chunks under the action of the cold.
• Pour this homogeneous preparation into the Ninja Slushi tank, making sure to stay between the MIN and MAX lines.
• Select the Milkshake program and let the machine churn until a very thick texture is obtained (about 45 minutes). The sugar in the hazelnut spread is enough to ensure the right texture.
• Serve with a wide straw, possibly topped with whipped cream for an American “diner” effect.

Kinder Bueno Style Variation

Kinder Bueno Style Variation : Replace half of the Nutella with a hazelnut praline spread (like Nocciolata Bianca or hazelnut cream) to rediscover the taste of the famous chocolate bar.

The classic mistake: skipping the blender step

At first, to go faster, you might be tempted to simply pour the milk and Nutella into the Slushi tank. This is the best way to ruin your drink: the fat in the spread freezes immediately upon contact with the refrigerated auger. You end up with small hard chocolate bits that block the churning, and barely flavored milk. Using an immersion blender or a blender is mandatory to emulsify the preparation properly. It is this homogeneous emulsion that allows the Milkshake program to deliver its dense, even texture, far superior to a mixture diluted by ice cubes.

Sugar and fat: the key to a good texture

The great strength of this machine is being able to completely do without ice cream to make a milkshake. However, the liquid needs structure to take on the right consistency in the cold without freezing into a block. Here, it is the sugar in the Nutella coupled with the fat in the cream that acts as a natural antifreeze. If you use an artisanal spread that is much less sweet, the texture might be firmer and quicker to set. In this case, keep an eye on the machine and stop the churning a few minutes earlier if the mixture becomes too dense for your taste.

Are you team classic Nutella or do you use an artisanal spread for your milkshakes?

Frequently asked questions

Can I use semi-skimmed or plant-based milk?

Yes, but fat is essential for a rich texture. If you use oat or almond milk, make sure to keep the liquid cream (or a thick plant-based alternative) to compensate for the lack of fat in the milk.

Should I add ice cubes to the Slushi tank?

Absolutely not! That is the whole point of the machine: it freezes the liquid itself. Adding ice cubes could damage the churning mechanism and would only dilute the taste of your drink.

My milkshake froze too hard, how can I soften it?

If the spread you chose is low in sugar, the drink can freeze a bit too hard. Simply add a small splash of cold milk directly into the tank and let it churn for two minutes to soften the texture.