DIY Nutella Frozen Yogurt

Celebrate World Nutella® Day and National Frozen Yogurt Day with this easy-to-make treat.

Nutella frozen yogurt

Are you ready for the big day tomorrow? No, I am not talking about the Super Bowl. This is even bigger! February 5th is not only National Frozen Yogurt Day, it’s also World Nutella® Day this year.

Frozen yogurt is good. Nutella® is great. But added together? That’s right – the combination dwarfs the Super Bowl.

I love to make frozen yogurt, mostly because I am basically lazy. It’s easier to make frozen yogurt than it is to make ice cream. You will find a few unusual frozen yogurt recipes above. Like those, you can’t just go to the store and purchase a gallon of Nutella® Frozen Yogurt. But that’s ok because homemade leaves out all the fillers and preservatives – letting the Nutella® taste shine through.

Nutella® Frozen Yogurt Tips

Try to remove most of the skins from the hazelnuts before toasting. The easiest way to do this is to rub the nuts with a clean towel. Most of the skins will come off.

Don’t try to chop the nuts with a paring knife. If you don’t have a nut chopper do what I do:

  • Place the nuts in a zip top bag
  • Make sure all the air is removed
  • Wrap the bag in a towel and place it on a solid surface
  • Coarsely chop the nuts by hitting the towel with a meat tenderizer or hammer. Don’t get carried away, we want chopped nuts not nut flour!

I use half Greek yogurt and half regular low-fat yogurt. The Greek yogurt thickens the mixture but also adds a strong tang though, that some people may not like. If you prefer a sweeter product, increase the sugar up to 1 cup or use a mild, pre-sweetened yogurt like vanilla or honey flavored.

DIY Nutella Frozen Yogurt
Celebrate World Nutella® Day and National Frozen Yogurt Day with this easy-to-make treat.
Recipe type: Dessert
Serves: 1 quart
Prep time: 
Cook time: 
Total time: 
  • Large handful of hazelnuts
  • 1 cup plain yogurt (low-fat is fine, avoid non-fat)
  • 1 cup plain Greek yogurt
  • 1 cup Nutella®
  • ½ cup superfine sugar
  • ¼ cup miniature chocolate chips
  1. Remove skins from hazelnuts. Toast nuts in a non-stick pan until lightly browned. Set aside to cool.
  2. Combine yogurts, sugar, and Nutella® in a blender and process until smooth. Or combine using a wire whip.
  3. Chill in the refrigerator for several hours or overnight.
  4. Chop nuts.
  5. Make frozen yogurt following your ice cream maker directions. Add nuts and chocolate chips during the final 5 minutes. This step took about 30 minutes using my Cuisinart® ice cream maker.


by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

February 4, 2017

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