This Chocolate Hazelnut Ice Cream is a luxurious treat that balances rich, velvety chocolate with the nutty depth of toasted hazelnuts.
Its creamy texture comes from a custard base enriched with fresh cream, while the nuts contribute plant-based protein and heart-healthy fats.
Rich and Creamy Chocolate Hazelnut Ice Cream
Equipment
- 1 Half-Sheet Baking Pan
- 1 Food processor
- 1 Heavy-Bottom Saucepan
- 1 fine mesh strainer
- 1 large mixing bowl
- 1 whisk
- 1 Ice Cream Maker
Ingredients
- 1 ½ cups 185 g hazelnuts
- 1 cup 237 ml whole milk
- 2 cups 375 ml heavy cream, divided
- ¾ cup 150 g granulated sugar
- ¼ teaspoon coarse salt
- 8 oz 230 g milk chocolate, finely chopped, divided
- 5 large egg yolks
- ⅛ teaspoon vanilla extract
Instructions
- Toasting the Hazelnuts for Rich Flavor: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single, even layer on an ungreased half-sheet baking pan. Slide the pan into the center rack and roast the nuts for 10–12 minutes, stirring once or twice during the process to ensure they brown evenly. You’ll know they’re ready when the skins begin to crack and the nuts turn a light golden brown with a warm, nutty aroma filling the kitchen. Remove from the oven and let them cool completely—this is important to avoid releasing excess steam when chopping. Once cooled, place the nuts in a clean kitchen towel and rub them together to remove as much of the skins as possible.It’s fine if a few bits remain. Transfer the peeled nuts to a food processor and pulse until very finely chopped, almost like coarse sand—this ensures maximum flavor infusion later.
- Infusing the Cream with Hazelnut Essence: In a heavy-bottom saucepan, combine the whole milk, 1 cup of the heavy cream, granulated sugar, and coarse salt. Place the pan over medium heat and stir gently until the sugar is completely dissolved and the liquid is steaming but not boiling. Remove from heat, stir in the finely chopped hazelnuts, and cover with a lid. Let the mixture steep at room temperature for 1 hour, allowing the milk and cream to fully absorb the nutty aroma and flavor.
- Creating a Silky Chocolate Base: While the hazelnut mixture is steeping, place 4 ounces (half) of the chopped milk chocolate into a large, heat-safe mixing bowl. In a small saucepan, heat the remaining 1 cup of heavy cream until it just reaches a boil.Immediately pour the hot cream over the chocolate, making sure all the pieces are submerged. Let it sit undisturbed for 5 minutes, then gently whisk until the chocolate melts completely and the mixture becomes smooth and glossy. This will form the luscious chocolate component of your ice cream.
- Straining and Preparing the Custard Base: Once the hazelnut infusion time is complete, set a fine-mesh strainer over a clean mixing bowl and pour the milk-cream-hazelnut mixture through it. Use the back of a spoon to press firmly on the nuts, extracting every last drop of flavored liquid. Discard the solids. Return the strained, infused milk to the saucepan and warm it gently over medium-low heat. In a separate bowl, whisk the egg yolks until smooth and slightly thickened. Slowly ladle about one-third of the warm hazelnut milk into the yolks while whisking constantly—this gradual process is called tempering and prevents the eggs from scrambling. Once combined, pour the yolk mixture back into the saucepan with the rest of the milk.Cook over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil, as this can curdle the eggs.
- Combining Custard and Chocolate: Strain the hot custard once more through a clean fine-mesh strainer directly into the bowl containing the melted chocolate mixture. This double-straining ensures an ultra-smooth, lump-free texture. Add the vanilla extract and gently stir until the custard and chocolate are fully combined into a silky, uniform base.
- Thorough Chilling for Maximum Creaminess: Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or, for best results, overnight. This step allows the flavors to fully develop and the mixture to reach an ideal churning temperature.
- Churning into Ice Cream Perfection: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions—this usually takes 20–25 minutes. During the last 5 minutes of churning, add the remaining 4 ounces of chopped milk chocolate so they’re evenly distributed throughout the ice cream.
- Final Freezing and Serving: Transfer the freshly churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 2–4 hours to allow it to firm up to a scoopable consistency. Serve in chilled bowls or cones, and enjoy the luxurious blend of creamy chocolate and roasted hazelnut in every bite.
Notes
- Toasting hazelnuts intensifies their nutty aroma and adds depth to the ice cream’s flavor.
- Removing most of the skins prevents bitterness and ensures a smoother texture.
- Steeping the chopped nuts in warm milk allows for maximum flavor infusion.
- Double-straining the custard results in a velvety, lump-free ice cream base.
- Chilling the custard overnight improves texture and enhances flavor development.
- Adding chopped chocolate during the last minutes of churning ensures even distribution.
- Use high-quality milk chocolate for a smoother melt and richer taste.
- Always temper egg yolks to prevent curdling when making custard.
Hazelnuts are a natural source of dietary fiber and vitamin E, supporting skin and heart health, while the moderate sugar keeps it indulgent yet not overwhelmingly sweet.
The addition of milk chocolate creates a smooth, melt-in-the-mouth finish, making each spoonful satisfying and comforting.
While ice cream is often seen as a special-occasion dessert, this recipe is surprisingly approachable for everyday cooking thanks to its simple steps and common pantry staples.
Perfect for a weekend project or to impress guests, it’s also freezer-friendly—ideal for making ahead and enjoying any time.
Must-Have Tools for Perfect Results
Half-Sheet Baking Pan
Essential for evenly roasting hazelnuts, enhancing their flavor and aroma. This versatile tool is also great for baking cookies, toasting seeds, and roasting vegetables.
Food Processor
Quickly chops roasted hazelnuts into fine pieces for maximum flavor extraction. Beyond this recipe, it’s invaluable for making nut butters, sauces, and doughs.
Heavy-Bottom Saucepan
Ensures gentle, even heating for custards, preventing scorching. A staple for soups, caramel, and sauces.
Fine-Mesh Strainer
Filters out nut solids for a silky ice cream base. Also perfect for sifting flour, rinsing grains, and straining stocks.
Ice Cream Maker
Churns the mixture into smooth, airy ice cream. A game-changer for homemade frozen desserts in endless flavors.
Chef’s Secrets for Creamy Perfection
The secret to achieving this ice cream’s luxurious texture lies in patience and technique.
Toasting the hazelnuts is non-negotiable—it releases their natural oils and deepens their flavor.
When steeping, keep the milk warm but never boiling; excessive heat can mute the delicate nutty notes.
Tempering the egg yolks gradually prevents them from scrambling, ensuring your custard stays silky.
Chilling the base overnight before churning is another professional touch—it gives the fat molecules time to crystallize evenly, resulting in a smoother mouthfeel.
Finally, adding chopped chocolate during the last few minutes of churning preserves its texture for delightful bites of chocolate in every spoonful.
Serving Suggestions for Maximum Enjoyment
This Chocolate Hazelnut Ice Cream is indulgent on its own but truly shines when paired thoughtfully.
Serve it in crisp waffle cones for a classic touch or in small dessert bowls topped with a drizzle of warm chocolate sauce for extra decadence.
A sprinkle of crushed toasted hazelnuts adds both crunch and visual appeal.
For an elegant dinner-party dessert, pair it with fresh berries or serve alongside a thin slice of flourless chocolate cake.
It also makes an excellent base for an affogato—simply pour a shot of hot espresso over a scoop for a sophisticated Italian treat.
Storage Tips to Keep It Fresh
Store your ice cream in an airtight, freezer-safe container to protect it from freezer burn and prevent it from absorbing unwanted odors.
Press a sheet of parchment paper or plastic wrap directly on the surface before sealing the lid—this prevents ice crystals from forming.
For best texture, enjoy within 2 weeks, although it will remain safe to eat for up to a month.
When ready to serve, let it sit at room temperature for 3–5 minutes to soften slightly for easier scooping.
Frequently Asked Questions
1. Can I use dark chocolate instead of milk chocolate?
Yes, but keep in mind that dark chocolate has a stronger, more bitter flavor.
You may want to slightly increase the sugar to balance the taste.
2. Do I need to use an ice cream maker?
An ice cream maker produces the creamiest results, but you can make this without one.
Simply pour the chilled custard into a shallow dish, freeze, and stir vigorously every 30 minutes for 3–4 hours until frozen.
3. Can I prepare the base in advance?
Absolutely. You can make the custard up to 48 hours ahead. Keep it chilled until you’re ready to churn.
4. What’s the best way to peel hazelnuts?
To remove skins, rub the toasted hazelnuts inside a clean kitchen towel while still warm.
Some skins will remain, but that’s fine—it won’t affect flavor much.
5. Can I make this ice cream dairy-free?
Yes, by replacing whole milk and heavy cream with full-fat coconut milk and using dairy-free chocolate.
The texture will be slightly different but still delicious.
