Homemade Hazelnut Ice Cream Recipe – Creamy & Nutty

Hazelnut ice cream is a rich, creamy, and nutty delight that brings out the best flavors of roasted hazelnuts blended with a velvety custard base. This homemade hazelnut ice cream recipe is perfect for those who love nutty flavors and want to enjoy an artisanal frozen treat right in their kitchen. Unlike store-bought varieties, making ice cream at home allows you to control the ingredients and customize the taste to your preference. Whether you serve it in a cone, cup, or as a topping for cakes and pies, this hazelnut ice cream is sure to be a crowd-pleaser.

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Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6g
• Fat: 22g
• Carbohydrates: 24g
• Sugar: 20g
• Fiber: 2g
• Cholesterol: 90mg
• Sodium: 60mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 30 minutes
• Resting Time: 6 hours (including chilling and freezing time)
• Total Time: 6 hours 50 minutes
• Cuisine: Italian, French
• Course: Dessert
• Servings: 6

Equipment

• Medium saucepan
• Whisk
• Ice cream maker
• Mixing bowls
• Blender or food processor
• Fine mesh sieve
• Spatula

Ingredients

• 1 cup hazelnuts, toasted and skinned
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon hazelnut liqueur (optional, enhances flavor and texture)
• ½ cup chopped hazelnuts (for garnish, optional)

Instructions

Step 1: Toast and Prepare the Hazelnuts

1. Preheat your oven to 350°F (175°C).
2. Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant.
3. Once toasted, let them cool slightly, then rub them in a kitchen towel to remove the skins.
4. Blend the hazelnuts in a food processor until finely ground (not a paste).

Step 2: Infuse the Milk with Hazelnuts

5. In a medium saucepan, combine the whole milk, ½ cup of the heavy cream, and the ground hazelnuts.
6. Heat over medium-low until it just begins to steam, then remove from heat and let it steep for 30 minutes to extract the flavor.
7. Strain through a fine-mesh sieve, pressing the hazelnuts to extract as much liquid as possible. Discard the solids and return the hazelnut-infused milk to the saucepan.

Step 3: Prepare the Custard Base

8. In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture turns pale and thick.
9. Reheat the strained milk mixture over medium heat until warm.
10. Slowly pour a small amount of the warm milk into the egg yolk mixture while whisking continuously to temper the eggs.
11. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5 minutes). Do not let it boil.

Step 4: Chill the Ice Cream Base

12. Remove from heat and stir in the remaining ½ cup of heavy cream and vanilla extract.
13. If using, add hazelnut liqueur for extra flavor.
14. Strain the mixture again for an ultra-smooth texture.
15. Cover and refrigerate for at least 4 hours or until thoroughly chilled.

Step 5: Churn and Freeze

16. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
17. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
18. Fold in chopped hazelnuts if desired.
19. Freeze for at least 2 hours or until firm.

Step 6: Serve and Enjoy

20. Scoop the creamy hazelnut ice cream into bowls or cones.
21. Garnish with additional chopped hazelnuts or drizzle with chocolate sauce for extra indulgence.
22. Enjoy your homemade hazelnut ice cream!

Tips for the Best Hazelnut Ice Cream

• Use high-quality hazelnuts: Freshly toasted hazelnuts provide the best flavor.
• Infuse the milk properly: Letting the hazelnuts steep in warm milk enhances their nutty essence.
• Chill the base completely: A well-chilled mixture churns better and results in a smoother texture.
• Add a touch of alcohol: Hazelnut liqueur not only enhances the flavor but also helps prevent the ice cream from becoming too hard.
• Don’t skip the straining: This ensures your ice cream has a velvety, creamy texture.

Variations

• Chocolate Hazelnut Ice Cream: Add ½ cup of melted dark chocolate to the base for a Nutella-inspired treat.
• Dairy-Free Version: Use coconut milk and coconut cream instead of dairy, and substitute egg yolks with cornstarch for thickening.
• Keto-Friendly Option: Replace sugar with erythritol or monk fruit sweetener.
• Hazelnut Coffee Ice Cream: Stir in 1 tablespoon of instant espresso powder for a rich coffee twist.

Conclusion

This hazelnut ice cream recipe delivers a luscious, nutty, and creamy dessert that’s easy to make at home. With its rich toasted hazelnut flavor and smooth texture, it’s a must-try for ice cream lovers. Whether you enjoy it plain, with toppings, or as part of a dessert, this homemade hazelnut ice cream will surely impress. Try it today and savor the delightful taste of homemade hazelnut bliss!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.