Indulge in the creamy, nutty richness of chocolate hazelnut ice cream, a dessert that balances decadent flavor with wholesome ingredients.
Packed with protein from egg yolks and hazelnuts and fiber from toasted nuts, this treat offers satisfying nutrition alongside smooth, velvety chocolate.
Quick to prepare and ideal for everyday enjoyment, it’s a versatile, crowd-pleasing option for any occasion.
Creamy Chocolate Hazelnut Ice Cream
Equipment
- 1 non-greased sheet pan
- 1 kitchen towel
- 1 food processor
- 1 medium saucepan
- 1 large mixing bowl
- 1 whisk
- 1 fine-mesh strainer
- 1 ice cream maker
Ingredients
- 1½ cups 185 g hazelnuts
- 1 cup 237 ml whole milk
- 2 cups 375 ml heavy cream
- ¾ cup 150 g granulated sugar
- ¼ teaspoon coarse salt
- 8 ounces 230 g milk chocolate, finely chopped
- 5 large egg yolks
- ⅛ teaspoon vanilla extract
Instructions
- Toasting the Hazelnuts: Preheat your oven to 350°F (175°C). Spread 1½ cups of raw hazelnuts in a single layer on a non-greased baking sheet. Bake for 10 to 12 minutes, stirring once or twice to ensure even toasting. The nuts should turn lightly golden brown and release a fragrant, nutty aroma. Remove them from the oven and let cool completely. Wrap the cooled nuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Finely chop the hazelnuts in a food processor to create a slightly coarse mixture.
- Preparing the Hazelnut-Infused Cream: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, ¾ cup granulated sugar, and ¼ teaspoon coarse salt. Place over medium heat, stirring constantly to dissolve the sugar. Heat until steaming but not boiling. Remove from heat and stir in the chopped hazelnuts. Cover the saucepan and let the mixture steep at room temperature for 1 hour to infuse the cream with nutty flavor.
- Melting the Chocolate: Place 4 ounces of finely chopped milk chocolate in a large heatproof bowl. In a small saucepan, bring the remaining 1 cup heavy cream to a simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir gently until the chocolate is fully melted and smooth. Set aside to cool slightly while preparing the custard.
- Straining the Hazelnut Cream: Place a fine-mesh strainer over a large bowl. Pour the hazelnut cream through the strainer, pressing gently to extract maximum flavor from the nuts. Discard the solids. Return the strained hazelnut-infused cream to the saucepan and warm over medium-low heat until it reaches a gentle simmer.
- Tempering the Egg Yolks: In a separate large bowl, whisk together 5 large egg yolks until smooth and slightly pale. Slowly pour the warm hazelnut cream into the yolks while whisking constantly. This step prevents the eggs from curdling and creates a smooth custard base.
- Cooking the Custard: Return the egg and cream mixture to the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon. Do not allow the custard to boil. Pour the custard through a fine-mesh strainer into the bowl with the melted chocolate. Stir until fully combined. Add 1/8 teaspoon vanilla extract and mix until smooth.
- Chilling the Mixture: Cover the bowl with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Chill in the refrigerator for at least 3–4 hours or overnight. This step ensures the mixture is thoroughly cold before churning, resulting in a creamier ice cream.
- Churning the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the machine and churn until it reaches a soft-serve consistency, usually 20–30 minutes. In the last 5 minutes of churning, add the remaining 4 ounces of chopped milk chocolate to incorporate small chocolate pieces evenly.
- Freezing and Serving: Transfer the churned ice cream to an airtight container. Smooth the top with a spatula and cover. Freeze for 2–4 hours until firm. When ready to serve, scoop into bowls or cones. Store leftovers in the freezer for up to 2 weeks, placing a layer of parchment or wax paper on top to maintain smoothness.
Notes
- Always toast the hazelnuts until lightly golden to maximize their flavor. Skipping this step will result in a milder, less aromatic ice cream.
- Removing the skins after toasting ensures a smooth texture and prevents bitterness in the custard.
- Tempering the egg yolks is crucial. Pour the hot cream slowly into the yolks to avoid curdling.
- Use high-quality milk chocolate for the best flavor; finely chopping it helps it melt evenly.
- Chilling the custard thoroughly before churning guarantees a creamier, more stable ice cream.
- Adding chopped chocolate at the end of churning creates delightful chocolate bites without affecting the smooth texture.
Chef’s Secrets: Achieving Perfect Creaminess Everytime
The secret to an ultra-smooth chocolate hazelnut ice cream lies in balancing temperature, texture, and timing.
Toasting the hazelnuts and allowing them to steep in warm cream infuses deep, nutty flavor while preserving a silky consistency.
Constant whisking while cooking the custard prevents lumps and ensures a creamy base.
Using a fine-mesh strainer for both the hazelnut cream and custard removes any solids, creating an exceptionally smooth texture.
Finally, churning the ice cream until just set and then freezing it for a few hours produces that luxurious, spoonable creaminess that makes this ice cream irresistible.
Serving Suggestions: Creative Enjoyment Ideas
This chocolate hazelnut ice cream is incredibly versatile.
Serve it in classic bowls or cones for a simple treat, or pair it with warm desserts like brownies, molten chocolate cakes, or apple tarts for a contrast of textures and temperatures.
A drizzle of chocolate or caramel sauce, a sprinkle of chopped hazelnuts, or even a dusting of cocoa powder enhances both flavor and presentation.
For a sophisticated dessert, serve alongside fresh berries or a shot of espresso for a nutty, creamy flavor pairing.
Storage Tips: Keeping Ice Cream Fresh
Store your homemade ice cream in an airtight container to prevent ice crystals and freezer burn.
Place a piece of parchment or wax paper directly on the ice cream surface before sealing to maintain smoothness.
For best texture, consume within 2 weeks.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, which can damage the creamy structure.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can pour the chilled custard into a shallow, freezer-safe container and stir vigorously every 30–40 minutes until firm.
This manually breaks up ice crystals and produces a smoother texture, though it may not be as creamy as machine-churned ice cream.
2. Can I use roasted hazelnuts instead of toasting raw ones?
Pre-roasted hazelnuts can work, but toasting raw hazelnuts yourself enhances flavor and ensures uniform texture.
If using pre-roasted nuts, check that they are unsalted and rub off skins if possible for a smoother ice cream.
3. Can I substitute dark chocolate for milk chocolate?
Absolutely! Dark chocolate will create a richer, slightly more bitter ice cream. Adjust sugar slightly if needed, depending on your sweetness preference.
4. How long does this ice cream last in the freezer?
Properly stored in an airtight container, the ice cream will stay fresh for up to 2 weeks. Beyond that, texture may suffer, though the flavor remains enjoyable.
5. Can I make this recipe ahead for parties?
Yes! The custard base can be prepared and chilled overnight. Churn on the day you plan to serve for the freshest texture.
You can also churn in advance and store for a few days—just allow 5–10 minutes at room temperature before scooping.
