Creamy Chocolate Hazelnut Ice Cream: A Decadent Homemade Delight
Velvety, nutty, and irresistibly rich, Creamy Chocolate Hazelnut Ice Cream Recipe delivers a luxurious dessert experience that rivals any premium store-bought brand. The deep cocoa flavor blends beautifully with the toasted warmth of hazelnuts, creating a smooth, indulgent treat that feels both comforting and sophisticated. Each spoonful melts slowly on the tongue, revealing layers of chocolate intensity balanced by subtle nutty sweetness.
Homemade ice cream offers complete control over flavor, sweetness, and texture. Crafting chocolate hazelnut ice cream in your own kitchen allows you to use high-quality ingredients, avoid artificial additives, and tailor the recipe to your personal taste. Whether served at a dinner party or enjoyed as a late-night indulgence, this recipe guarantees creamy consistency and bold flavor in every bite.
Ingredients Needed
Below is a detailed breakdown of the ingredients required, along with approximate calorie counts per quantity used in the recipe.
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Heavy cream | 2 cups | 1,600 kcal |
| Whole milk | 1 cup | 150 kcal |
| Granulated sugar | ¾ cup | 580 kcal |
| Unsweetened cocoa powder | ¼ cup | 50 kcal |
| Chocolate hazelnut spread | ½ cup | 800 kcal |
| Egg yolks | 4 large | 220 kcal |
| Roasted hazelnuts (finely chopped) | ½ cup | 400 kcal |
| Vanilla extract | 1 teaspoon | 12 kcal |
| Salt | Pinch | 0 kcal |
Step-by-Step Cooking Instructions
1: Prepare the Base
Pour the heavy cream and whole milk into a medium saucepan. Heat over medium-low heat until the mixture begins to steam gently. Avoid boiling, as overheating can affect the texture.
2: Mix Dry Ingredients
In a separate bowl, whisk together the granulated sugar and cocoa powder to eliminate lumps. Gradually add this mixture into the warm milk and cream, whisking continuously to ensure smooth blending.
3: Whisk Egg Yolks
In another bowl, beat the egg yolks until slightly pale and thickened. Slowly ladle a small amount of the warm cream mixture into the yolks while whisking constantly. This process, known as tempering, prevents the eggs from scrambling.
4: Combine and Cook
Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula. Continue stirring until the mixture thickens enough to coat the back of the spoon (around 170–175°F or 77–80°C).
5: Add Chocolate Hazelnut Spread
Remove the saucepan from heat and stir in the chocolate hazelnut spread until fully melted and incorporated. Add the vanilla extract and a pinch of salt for flavor balance.
6: Strain and Chill
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap pressed directly against the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight for best results.
7: Churn the Ice Cream
Once fully chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
8: Add Hazelnuts
During the last few minutes of churning, add the finely chopped roasted hazelnuts to ensure even distribution.
9: Freeze to Set
Transfer the churned ice cream into an airtight container. Freeze for 3–4 hours until firm.
Tips for Customizing the Recipe
1. Intensify the Chocolate Flavor
Add melted dark chocolate (70% cocoa) for a richer, more intense chocolate profile.
2. Make It Dairy-Free
Substitute coconut cream for heavy cream and almond milk for whole milk. Ensure your chocolate hazelnut spread is dairy-free.
3. Add Texture
Fold in chocolate chips, hazelnut praline pieces, or crushed waffle cones for added crunch.
4. Boost the Nutty Aroma
Lightly toast the hazelnuts before chopping to enhance their natural oils and deepen flavor.
5. Create a Swirl Effect
Reserve some chocolate hazelnut spread and swirl it into the ice cream just before the final freeze for beautiful ribbons throughout.
6. Reduce Sugar
Use a sugar substitute suitable for freezing, such as erythritol blends, to lower the overall calorie count.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~475 kcal |
| Total Fat | 38g |
| Saturated Fat | 20g |
| Carbohydrates | 30g |
| Sugars | 25g |
| Protein | 6g |
| Fiber | 3g |
| Cholesterol | 140mg |
Rich dairy content contributes to the creamy texture, while hazelnuts provide healthy fats, vitamin E, and antioxidants. Moderation ensures you can enjoy this indulgent dessert as part of a balanced diet.
Serving Suggestions
Creamy chocolate hazelnut ice cream pairs beautifully with a variety of accompaniments:
- Serve alongside warm brownies or chocolate lava cake for a contrast of hot and cold.
- Scoop into waffle cones and drizzle with melted chocolate.
- Garnish with crushed roasted hazelnuts for added crunch.
- Add a shot of espresso for an affogato-style dessert.
- Layer into a parfait with whipped cream and chocolate shavings for an elegant presentation.
For special occasions, consider serving it in chilled dessert glasses topped with a delicate sprinkle of sea salt to enhance the chocolate flavor.
Creamy Chocolate Hazelnut Ice Cream: A Decadent Homemade Delight
8 servings
servings20
minutes15
minutes475
kcalIngredients
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
½ cup chocolate hazelnut spread
4 large egg yolks
½ cup roasted hazelnuts (finely chopped)
1 teaspoon vanilla extract
Pinch of salt
Directions
- Heat Dairy Base:
- In a saucepan over medium-low heat, combine heavy cream and whole milk. Warm until steaming but not boiling.
- Mix Sugar & Cocoa:
- Whisk sugar and cocoa powder together in a bowl. Gradually add to the warm milk mixture, whisking until smooth.
- Temper Egg Yolks:
- In a separate bowl, whisk egg yolks. Slowly add a ladle of warm cream mixture into the yolks while whisking continuously. Repeat once more.
- Cook Custard:
- Pour tempered yolks back into the saucepan. Cook on low heat, stirring constantly until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C).
- Add Flavorings:
- Remove from heat. Stir in chocolate hazelnut spread, vanilla extract, and salt until fully combined.
- Strain & Chill:
- Strain through a fine sieve into a bowl. Cover with plastic wrap touching the surface. Refrigerate for at least 4 hours or overnight.
- Churn:
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- Add Hazelnuts:
- During the final few minutes of churning, add chopped roasted hazelnuts.
- Freeze:
- Transfer to an airtight container and freeze for 3–4 hours until firm.
Recipe Video
Notes
- Use Full-Fat Dairy: Heavy cream and whole milk are essential for achieving a rich, creamy texture. Lower-fat substitutes may result in an icy consistency.
Chill Thoroughly Before Churning: A well-chilled custard base (at least 4 hours or overnight) ensures smoother churning and better structure.
FAQs
1. Can I make chocolate hazelnut ice cream without an ice cream maker?
Absolutely. Pour the chilled custard into a freezer-safe container and freeze for about 45–60 minutes. Stir vigorously with a fork or whisk to break up ice crystals. Repeat this process every 30–45 minutes for 3–4 hours until smooth and creamy. While the texture may be slightly less airy than churned ice cream, it will still be deliciously rich.
2. How long does homemade chocolate hazelnut ice cream last in the freezer?
When stored in an airtight container, it stays fresh for up to 2 weeks. For best texture and flavor, consume within the first 7–10 days. Pressing plastic wrap directly onto the surface before sealing helps prevent ice crystals.
3. Can I use a store-bought chocolate hazelnut spread?
Yes, a high-quality chocolate hazelnut spread works perfectly in this recipe. Choose one with a high cocoa and hazelnut content for deeper flavor and creamier consistency.
4. Why is my ice cream icy instead of creamy?
Icy texture usually results from insufficient fat content, skipping the custard base, or not chilling the mixture thoroughly before churning. Using full-fat dairy and allowing the base to chill completely ensures a smoother result.
5. Can I make this recipe egg-free?
Certainly. Replace the custard base with a simple mixture of heavy cream, sweetened condensed milk, and chocolate hazelnut spread. The texture will be slightly lighter but still creamy.
Conclusion
Crafting creamy chocolate hazelnut ice cream at home transforms simple ingredients into a gourmet dessert bursting with deep chocolate richness and toasted nutty warmth. Careful tempering, proper chilling, and quality ingredients ensure a smooth, custard-like consistency that feels indulgent yet balanced. Homemade preparation allows complete customization, whether you prefer extra chocolate intensity, added crunch, or a lighter variation.
