No-Blender Nutella Milkshake
Thick, cold, and intensely chocolate-hazelnut — no blender required, just a jar and five minutes. This is the creamiest milkshake you will ever make at home.
Equipment
- Mason jar (pint-sized)
- Long-handled spoon
- Dish towel
Ingredients
Milkshake Base
- 1/2 cup whole milk (or oat milk for dairy-free)
- 1 tablespoon Nutella
- 2 cups vanilla ice cream (good quality)
Optional Add-Ins
- 1/2 frozen banana (for banana version)
Instructions
- Prepare: Let the ice cream sit at room temperature for 5 minutes to soften slightly. Run your mason jar under cold water so it starts cold — this keeps the shake thick.
- Combine milk and Nutella: Pour the milk into the jar first, then add the Nutella. Screw the lid on tight and shake vigorously for about 30 seconds. Listen for the sound to change from a watery slosh to a thicker, creamier susurrus — that is the Nutella fully incorporating into the milk.
- Add the ice cream: Open the jar and scoop in the 2 cups of ice cream. It is okay if it piles above the rim.
- Stir: Use a long-handled spoon to stir the ice cream into the milk mixture, pressing against the sides of the jar to break up the ice cream. Stir until you have a thick, cohesive consistency — about 30 seconds.
- Shake again: Return the lid and give it one final 10-second shake. This creates a velvety, frothy top.
- Pour and serve: Pour into a glass and serve immediately with a straw and a spoon. You will need both.
Notes
Storage: Best served immediately. Can be frozen for up to 1 hour; let stand 10 minutes and stir before serving.
Tips: Use a cold jar to prevent melting. Do not over-shake the final step — 10 seconds is enough. Use a towel to hold the jar. Even if it gets thin or too thick, it is still delicious.
Tips: Use a cold jar to prevent melting. Do not over-shake the final step — 10 seconds is enough. Use a towel to hold the jar. Even if it gets thin or too thick, it is still delicious.