Indulgent Homemade Chocolate Hazelnut Ice Cream Recipe

Indulge in the rich, creamy, and nutty flavors of this Chocolate Hazelnut Ice Cream Recipe. This delightful homemade ice cream combines the deep taste of chocolate with the crunchy, nutty goodness of hazelnuts, creating a luxurious dessert that’s perfect for any occasion. Whether you’re a fan of Nutella-style flavors or simply love a well-balanced frozen treat, this recipe is sure to impress. Best of all, it’s made from scratch, ensuring a fresh and delicious outcome every time.

Nutrition (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 40mg
• Fiber: 3g
• Sugar: 24g

Ingredients

• 1 cup (150g) toasted hazelnuts (finely chopped or ground)
• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• ½ cup (120g) cocoa powder
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 ounces (120g) dark chocolate, finely chopped
• ½ cup (150g) hazelnut spread (such as Nutella)

Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Fine-mesh sieve
• Ice cream maker
• Airtight container

Prep Time

• 20 minutes

Active Time

• 15 minutes

Resting Time

• 4-6 hours (chilling & freezing time)

Total Time

• 6 hours 35 minutes

Cuisines

• Italian, American, French

Course

• Dessert

Servings

• 6-8 servings

Instructions

Step 1: Toasting the Hazelnuts

1. Preheat the oven to 350°F (175°C).
2. Spread 1 cup of hazelnuts on a baking sheet and toast them for about 8-10 minutes, or until fragrant.
3. Once cooled, rub them in a clean kitchen towel to remove the skins. Chop finely or blend into a coarse meal.

Step 2: Making the Ice Cream Base

4. In a medium saucepan, combine heavy cream, whole milk, and ½ cup of sugar. Heat over medium heat, stirring occasionally until warm (do not boil).
5. In a separate bowl, whisk egg yolks and remaining ¼ cup sugar until pale and creamy.
6. Slowly pour about 1 cup of the warm milk mixture into the yolks, whisking continuously to temper the eggs.
7. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of a spoon (170-175°F or 77-80°C).
8. Remove from heat and add vanilla extract, salt, chopped dark chocolate, and hazelnut spread. Stir until melted and fully combined.

Step 3: Straining and Chilling

9. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
10. Stir in the chopped toasted hazelnuts.
11. Cover and refrigerate for at least 4 hours or overnight for the best flavor.

Step 4: Churning the Ice Cream

12. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
13. Transfer the ice cream to an airtight container and freeze for another 2 hours for a firmer consistency.

Step 5: Serving

14. Let the ice cream sit at room temperature for a couple of minutes before scooping.
15. Garnish with extra hazelnuts, chocolate shavings, or a drizzle of hazelnut spread for a decadent touch.

Conclusion

This Chocolate Hazelnut Ice Cream Recipe is a must-try for chocolate and nut lovers alike. The combination of velvety chocolate and toasted hazelnuts results in a creamy, indulgent dessert that’s perfect for any season. Whether enjoyed on its own, in a waffle cone, or as part of a sundae, this homemade treat is guaranteed to satisfy your sweet tooth!