Add your nutella and condensed milk into a medium sized bowl and mix until completely combined.

Using the whisk attachment on your stand or hand mixer, whip your cream on medium-high for 3-4 minutes until stiff peaks have formed.

Add your nutella mixture to the whipped cream, and you can either whip in your stand mixer on low for another 1 minute until it is combined, or fold it in by hand using a spatula.

Pour your ice cream mixture into a clean 9×4.5” loaf pan.

In a small heat-proof bowl, microwave the additional ¼ cup of nutella for just 10 seconds. You don’t want to get it too hot.

Pour the nutella over your ice cream and using a knife or an offset spatula, swirl your nutella into the top.

Cover your ice cream with cling wrap and freeze it overnight or for 8 hours.