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Chocolate Hazelnut Ice Cream

Maria G. Brooks
This homemade Chocolate Hazelnut Ice Cream combines the indulgent flavors of rich chocolate and roasted hazelnuts, delivering a smooth and creamy texture that will satisfy any sweet craving.
With a base made from a custard of milk, cream, and eggs, this ice cream is churned to perfection and finished with crunchy, toasted hazelnuts for the ultimate nutty crunch.
This treat is ideal for hot days, celebrations, or anytime you want to enjoy a gourmet ice cream experience in the comfort of your home.
Nutrition Facts (Per Serving)
Calories: 350 kcal, Total Fat: 24g, Saturated Fat: 12g, Cholesterol: 140mg, Sodium: 40mg, Carbohydrates: 30g, Fiber: 3g, Sugar: 25g, Protein: 6g
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Italian
Servings 6 servings
Calories 350 kcal

Equipment

  • Ice Cream Maker (1 unit)
  • Saucepan – 1 unit
  • Mixing Bowls – 2 units
  • Whisk – 1 unit
  • Spatula (1 unit)
  • Airtight Storage Container (1 unit)
  • Measuring Cups & Spoons – 1 set

Ingredients
  

  • Heavy Cream – 2 cups
  • Whole Milk – 1 cup
  • Granulated Sugar – 3/4 cup
  • Unsweetened Cocoa Powder – 1/4 cup
  • Egg Yolks – 4 large
  • Vanilla Extract – 1 teaspoon
  • Hazelnuts roasted and chopped – 1 cup
  • Chocolate Chips or Chopped Chocolate – 1/2 cup

(Optional)

  • Hazelnut Paste or Nutella – 1 tablespoon for extra flavor

Instructions
 

  • Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet in a single layer. Toast for about 10 minutes, then cool.
    Once cooled, rub off the skins using a kitchen towel and chop the nuts.
  • Make the Chocolate Base: In a saucepan, combine heavy cream, whole milk, and cocoa powder.
    Heat over medium heat until it begins to simmer, stirring frequently to dissolve the cocoa powder. Remove from heat and set aside.
  • Prepare the Custard: Whisk egg yolks and sugar in a separate bowl until smooth.
    Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
    Pour the mixture back into the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.
  • Add Chocolate and Chill: Stir in chopped chocolate or chocolate chips until melted.
    Allow the custard to cool to room temperature, then cover with plastic wrap, pressing it onto the surface to avoid skin formation.
    Chill the mixture in the refrigerator for at least 4 hours or overnight.
  • Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
    During the last few minutes of churning, add the toasted hazelnuts.
  • Freeze the Ice Cream: Transfer the ice cream to an airtight container and smooth the top.
    Freeze for at least 4 hours until it firms up.
  • Serve and Enjoy: Allow the ice cream to sit at room temperature for a few minutes before scooping.
    Enjoy on its own or paired with brownies or fruit tarts.

Notes

  • If you prefer a stronger hazelnut flavor, add a tablespoon of hazelnut paste or Nutella to the base.
  • The ice cream will keep for 2-3 weeks in the freezer if stored properly in an airtight container.
  • If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until the ice cream reaches a smooth consistency.
  • Be sure to toast the hazelnuts until they are golden to bring out their full flavor and enhance the texture of the ice cream.
Keyword Chocolate Hazelnut Ice Cream