Indulge in the perfect blend of rich, bold coffee and the sweet, nutty crunch of hazelnuts with this homemade Coffee Hazelnut Ice Cream.
This luxurious dessert is designed to satisfy both your coffee cravings and your love for creamy, smooth ice cream.
The coffee’s deep, robust flavor perfectly complements the toasted hazelnuts, creating a balanced, flavorful treat that’s both refreshing and comforting.
With a creamy texture and a delightful crunch, this ice cream will become your go-to dessert whether you’re hosting a dinner party or just treating yourself to something special.
Perfect for coffee lovers and those who appreciate a gourmet twist on classic flavors, this ice cream delivers the ultimate indulgence in every scoop.
Why You’ll Love This Coffee Hazelnut Ice Cream
There are many reasons to fall in love with this Coffee Hazelnut Ice Cream, but here are the top ones:
A Perfect Flavor Combo: The combination of strong, aromatic coffee and the natural sweetness of hazelnuts creates a decadent yet balanced flavor. Each bite brings together the comforting warmth of coffee with the nutty crunch of hazelnuts—two flavors that complement each other beautifully.
Homemade Luxury: There’s something truly special about homemade ice cream. With this recipe, you get to enjoy an ultra-creamy, rich dessert that is far superior to store-bought versions. The best part? You control the quality and freshness of the ingredients, ensuring that every scoop is indulgent and satisfying.
Versatile and Customizable: This ice cream is versatile enough to be enjoyed on its own, or you can use it as the base for other desserts. Try pairing it with brownies, pies, or waffles for an even more decadent treat. Plus, with the option to add your favorite mix-ins, such as chocolate chips or caramel, you can make this recipe your own.
Perfect for All Seasons: While ice cream is often associated with summer, this comforting flavor combination makes it just as perfect for the fall and winter months. Whether you’re enjoying it during the warmer months or as a cozy treat on a cold evening, this ice cream is a year-round favorite.
From its rich coffee base to the satisfying crunch of hazelnuts, this Coffee Hazelnut Ice Cream is an experience you won’t want to miss.
Ingredients You’ll Need
To make this delightful Coffee Hazelnut Ice Cream, you’ll need the following ingredients:
- Coffee: 1 cup of strong brewed coffee or espresso for that bold, rich flavor.
- Hazelnuts: 1 cup of roasted and chopped hazelnuts for a nutty, crunchy texture.
- Heavy Cream: 2 cups of heavy cream for a smooth, rich base.
- Whole Milk: 1 cup of whole milk to balance the creaminess and create a light texture.
- Egg Yolks: 4 large egg yolks to make a custard base, providing the ice cream with a velvety consistency.
- Granulated Sugar: 3/4 cup of sugar to sweeten the ice cream base and balance the coffee’s bitterness.
- Vanilla Extract: 1 teaspoon of vanilla extract to enhance the overall flavor profile.
- Salt: A pinch of salt to elevate the flavors and bring out the richness of the coffee and hazelnuts.
Tools You’ll Need
Before you start making this creamy treat, here are the essential tools you’ll need:
- Ice Cream Maker: To churn the custard base into smooth, creamy ice cream.
- Mixing Bowls: For combining ingredients and preparing the custard base.
- Saucepan: To heat the cream, milk, and sugar and create the custard base.
- Whisk: For whisking the egg yolks and sugar, and to stir the custard as it heats.
- Fine Mesh Strainer: To strain the coffee infusion and egg mixture, ensuring a smooth base.
- Freezer-Safe Container: To store the ice cream while it sets in the freezer.
- Spatula: To scrape down the sides of bowls and containers, ensuring every bit of the mixture is used.
- Measuring Cups & Spoons: For accurate measurements of ingredients.
Step-by-Step Instructions for Making Coffee Hazelnut Ice Cream
Step 1: Prepare the Coffee and Hazelnut Infusion
Brew 1 cup of strong coffee or espresso. Once brewed, pour the coffee into a saucepan and add 1 cup of roasted hazelnuts. Let the mixture steep for 10-15 minutes to infuse the coffee with the hazelnut flavor. Afterward, strain out the hazelnuts, keeping only the infused coffee. Set aside to cool.
Step 2: Make the Custard Base
In a separate saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat. Stir occasionally to prevent scorching. While it’s heating, whisk together 4 egg yolks and 3/4 cup of granulated sugar in a mixing bowl until the yolks are light and creamy.
Once the cream and milk mixture begins to steam, gradually add it to the egg yolks while whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This may take 5-8 minutes.
Step 3: Combine the Coffee and Custard Mixtures
Once the custard has thickened, remove it from the heat and add the cooled coffee infusion. Stir in 1 teaspoon of vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then transfer it to the fridge and chill for at least 4 hours or overnight.
Step 4: Churn the Ice Cream
Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes. During the last few minutes of churning, add the chopped hazelnuts, allowing them to mix evenly into the ice cream.
Step 5: Freeze the Ice Cream
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours or until the ice cream is firm.
Step 6: Serve and Enjoy
Once the ice cream is fully set, scoop it into bowls or cones and serve. Garnish with additional chopped hazelnuts or a drizzle of chocolate syrup for extra flair. Enjoy your homemade Coffee Hazelnut Ice Cream!
Expert Tips for the Perfect Coffee Hazelnut Ice Cream
- Use Fresh Coffee: For the best flavor, always use freshly brewed coffee or espresso. Freshly brewed coffee gives a much richer and more aromatic base than pre-brewed or old coffee, ensuring that the ice cream has a bold and vibrant coffee flavor.
- Toast the Hazelnuts: Toasting the hazelnuts before adding them to the ice cream enhances their natural flavor and gives them a lovely, nutty crunch. Simply toast them in a dry skillet over medium heat for a few minutes, being careful not to burn them.
- Chill the Custard Thoroughly: Allow your custard to cool completely and chill in the refrigerator for at least 4 hours (or overnight) before churning. This ensures a smoother texture and better flavor development.
- Don’t Overheat the Custard: When making the custard base, make sure not to overheat the egg mixture. If the temperature gets too high, the eggs will curdle, resulting in a lumpy texture. Stir constantly and cook on low heat to avoid this.
- Use an Ice Cream Maker for Creaminess: While it’s possible to make ice cream without an ice cream maker, using one ensures a creamier, smoother texture. If you don’t have one, you can also place the mixture in the freezer and stir it every 30 minutes for a few hours to break up the ice crystals.
- Storage Tip: Store the ice cream in an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals from forming. This will help maintain its smooth, creamy consistency while stored in the freezer.
Conclusion
This Coffee Hazelnut Ice Cream is the perfect combination of rich, smooth coffee and crunchy, toasted hazelnuts.
Whether you’re a coffee lover looking for a sweet way to indulge or someone who enjoys unique and creative ice cream flavors, this recipe is sure to satisfy your cravings.
The creamy texture, balanced flavors, and delightful crunch of hazelnuts make this treat a memorable dessert that’s both refreshing and indulgent.
Make it for special occasions or simply as a special treat, and enjoy the irresistible combination of coffee and hazelnuts in every bite.
Frequently Asked Questions
Can I use decaffeinated coffee for this recipe?
Yes, you can substitute decaffeinated coffee for regular coffee if you prefer a caffeine-free version. The flavor of the ice cream will still be delicious, with a subtle coffee taste.
How long will this ice cream last in the freezer?
Homemade ice cream is best enjoyed within 2 weeks for optimal texture and flavor. However, it can last up to 1 month in the freezer if stored in an airtight container.
Can I use other nuts instead of hazelnuts?
Absolutely! You can replace hazelnuts with other nuts like almonds, walnuts, or pecans, depending on your preference.
Do I need an ice cream maker for this recipe?
An ice cream maker ensures the smoothest texture, but if you don’t have one, you can still make this ice cream by stirring it every 30 minutes while freezing to break up ice crystals.
Can I make this recipe vegan?
Yes! To make this ice cream vegan, substitute the heavy cream and whole milk with coconut milk or almond milk, and use a plant-based egg replacer or cornstarch to make the custard base.
Coffee Hazelnut Ice Cream
Equipment
- Ice Cream Maker (1 unit)
- Mixing Bowls – 2
- Saucepan – 1
- Whisk (1)
- Fine Mesh Strainer – 1
- Spatula (1)
- Freezer-Safe Container – 1
- Measuring Cups & Spoons – 1 set
Ingredients
- 1 cup – Strong brewed coffee or espresso
- 1 cup – Roasted hazelnuts chopped
- 2 cups – Heavy cream
- 1 cup – Whole milk
- 4 – Large egg yolks
- 3/4 cup – Granulated sugar
- 1 teaspoon – Vanilla extract
- Pinch – Salt
Instructions
- Prepare the Coffee and Hazelnut Infusion: Brew 1 cup of strong coffee or espresso. Pour the brewed coffee into a saucepan and add 1 cup of roasted hazelnuts. Let the mixture steep for 10-15 minutes to infuse the coffee with the hazelnut flavor. Strain out the hazelnuts and set the infused coffee aside to cool.
- Make the Custard Base: In a separate saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat. While the cream mixture heats, whisk 4 egg yolks and 3/4 cup of sugar together in a bowl. Once the cream mixture starts to steam, slowly pour it into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook on low heat until it thickens enough to coat the back of a spoon, about 5-8 minutes.
- Combine the Coffee and Custard: Once the custard has thickened, remove from heat and stir in the cooled coffee infusion. Add 1 teaspoon of vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight).
- Churn the Ice Cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes. Add the chopped hazelnuts in the last few minutes of churning.
- Freeze and Serve: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Once set, scoop into bowls or cones, garnish with extra hazelnuts if desired, and enjoy!
Notes
- Infusion Tip: For the best flavor, use freshly brewed coffee rather than pre-brewed or leftover coffee.
- Storage: Store the ice cream in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals from forming.
- Customization: Feel free to add chocolate chips, caramel sauce, or a swirl of chocolate ganache to elevate the flavor.
- Vegan Option: Use coconut milk or almond milk as a dairy-free substitute, and replace the eggs with cornstarch or a vegan egg replacer.
- Nuts: If you prefer a different nut, you can substitute roasted almonds, pecans, or walnuts for hazelnuts.
