Chocolate Hazelnut Ice Cream
Chocolate Hazelnut Ice Cream is a rich, creamy dessert that marries the deep flavors of chocolate with the nutty, toasted goodness of hazelnuts. This homemade ice cream is made from simple ingredients like cream, milk, sugar, hazelnut paste, and cocoa powder, combined with a touch of vanilla. Churned to perfection in an ice cream maker, it’s the ideal treat for any occasion.
Equipment
- Ice Cream Maker (1)
- Mixing bowls (2)
- Saucepan (1)
- Whisk (1)
- Measuring cups and spoons (1 set)
- Rubber Spatula (1)
- Freezer-Safe Container (1)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- ¾ cup 150 g Sugar
- 1 cup 240 g Hazelnut Paste or finely ground hazelnuts
- ½ cup 45 g Unsweetened Cocoa Powder
- 1 tsp 5 ml Vanilla Extract
- ¼ tsp 1.25 g Salt
- ½ cup 90 g Chocolate Chips or chopped dark chocolate
Instructions
Prepare the Hazelnut Paste
- Roast hazelnuts at 350°F (175°C) for 10 minutes, rub off the skins, and process into a smooth paste using a food processor. Alternatively, use store-bought hazelnut paste.
Make the Chocolate Mixture
- In a saucepan, heat the milk and cream over medium heat. Add the sugar, cocoa powder, and salt, stirring until smooth and hot. Remove from heat.
Add Hazelnuts and Vanilla
- Stir the hazelnut paste and vanilla extract into the hot cream mixture, blending well.
Melt the Chocolate
- Melt the chocolate chips in a separate bowl and then incorporate them into the mixture until smooth.
Chill the Mixture
- Let the mixture cool to room temperature, then refrigerate 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.
Freeze and Serve
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up. Serve and enjoy!
Notes
- Consistency Tip: For smoother ice cream, stir the mixture every 30 minutes for the first 2-3 hours of freezing if you're not using an ice cream maker.
- Make Ahead: This ice cream can be made ahead and stored in the freezer for up to two weeks. Make sure it’s stored in an airtight container to prevent ice crystals from forming.
- Vegan Option: To make this recipe vegan, substitute heavy cream with coconut cream and milk with almond or oat milk. Use dairy-free chocolate and sweeteners like maple syrup for a vegan version.