Hazelnut Ice Cream with Dark Chocolate

If you have ever bitten into a Ferrero Rocher and thought “I wish I could eat this by the bowl” this hazelnut ice cream recipe is exactly what you need. We are talking a silky, custard based hazelnut ice cream made with real homemade hazelnut butter and studded with dark chocolate shavings. It is rich, nutty, and deeply creamy. Hazelnuts have always been one of my top flavor obsessions, and this recipe is me leaning all the way into that.

Ingredients for Chocolate Hazelnut Ice Cream

• Blanched hazelnuts: You want hazelnuts without their papery skin for the smoothest, most buttery result. If you only have skin-on hazelnuts, roast them and rub them in a kitchen towel to remove the skins before blending.
• Heavy cream: Use high-fat heavy cream, ideally 36-40% fat content. This is what gives the ice cream its richness and prevents ice crystals from forming.
• Whole milk: Whole milk balances the richness of the cream without making the base too heavy.
• Egg yolks: They thicken the mixture and give the ice cream that gorgeous golden color and velvety texture.
• Sugar: Plain white sugar sweetens the custard without competing with the hazelnut flavor.
• Vanilla: Just a teaspoon of vanilla extract or vanilla bean powder. It lifts everything.
• Dark chocolate: Optional but highly recommended. 70-80% dark chocolate grated into thin shavings creates delicate chocolate flecks that don’t overpower the hazelnut. Mini dark chocolate chips work too, but the thin shavings are better here.

See the recipe card below for exact quantities.

Substitutions & Variations

• Store bought hazelnut butter: If you are short on time, use a high-quality store bought hazelnut butter (look for one with no added oil or sugar).
• Milk chocolate instead of dark: If you prefer a sweeter, milder chocolate note, use milk chocolate shavings instead.
• Skip the chocolate entirely: You get a pure, clean hazelnut ice cream that is every bit as delicious.
• Add a pinch of sea salt: A tiny pinch of flaky sea salt stirred into the custard before chilling deepens the hazelnut flavor noticeably.
• Hazelnut praline swirl: Make a quick praline by melting 50g sugar to a caramel, stirring in a handful of roughly chopped hazelnuts, pouring onto parchment, letting it set, then breaking it into shards. Layer into the ice cream after churning.

This recipe has not been tested with all substitutions.

How To Make Hazelnut Ice Cream

1. Step 1: Roast the blanched hazelnuts at 160°C (320°F) for 10-15 minutes until fragrant and just lightly golden, then let them cool completely. Transfer to a food processor and blend until smooth and pourable.

2. Step 2: Warm the heavy cream and milk in a saucepan until steaming but not boiling. In a separate bowl, whisk the egg yolks and sugar together until slightly lightened.

3. Step 3: Slowly pour the warm cream mixture into the egg yolks a little at a time, whisking constantly.

4. Step 4: Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

5. Step 5: Whisk in the hazelnut butter and vanilla while the custard is still warm, cover the bowl with plastic wrap, and refrigerate for at least 4 hours (overnight is better).

6. Step 6: Pour the cold custard into your ice cream maker and churn until thick and soft- serve in consistency, then add the dark chocolate shavings in the last few minutes. Enjoy a soft serve, or freeze for 2 hours until firm and scoop away.

How to Store Chocolate Hazelnut Ice Cream

• Freezer Storage: Transfer the finished ice cream to an airtight, freezer-safe container. It keeps well for about 1-2 weeks for the best texture and flavor.

Related Recipes

Vanilla Custard Ice Cream (No Ice Cream Machine)

Pistachio Ice Cream Recipe

FAQ

Other Recipes

You might also like:

Hazelnut Ice Cream with Dark Chocolate

A rich, custard-based hazelnut ice cream made with real homemade hazelnut butter and finished with dark chocolate shavings – silky, deeply nutty, and completely irresistible.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Servings: 6 (makes about 1 quart)

Course: Dessert

Cuisine: International

Calories: 380

Ingredients Equipment Method Video Notes

Ingredients

  

For the hazelnut butter:

• 150 g (1 cup + 2 tbsp) blanched hazelnuts

For the custard ice cream base:

• 200 g (¾ cup + 2 tbsp) heavy cream (36-40% fat)
• 390 g (1⅔ cups) whole milk
• 4 large egg yolks
• 100 g (½ cup) granulated white sugar
• 1 teaspoon vanilla extract or vanilla bean powder

For the dark chocolate shavings

• 60 g (2 oz) dark chocolate, 70-80% cocoa optional but recommended

Equipment

• Food processor
• Medium saucepan
• Ice cream maker

Method

 

1. Preheat the oven to 160°C (320°F). Spread the blanched hazelnuts on a baking tray in a single layer and roast for 10–15 minutes until fragrant and lightly golden. Let them cool completely.
2. Transfer the cooled hazelnuts to a food processor and blend on high, scraping down the sides as needed, until you have a smooth, runny hazelnut butter.
3. In a medium saucepan, combine the heavy cream and whole milk and warm over medium heat, stirring occasionally, until steaming but not boiling. Remove from heat.
4. In a large bowl, whisk together the egg yolks and sugar until the mixture is slightly lightened in color, about 1–2 minutes.
5. Slowly pour the warm cream-milk mixture into the egg yolks, one spoonful at a time at first, whisking constantly. Once you have added about half, pour in the rest in a slow, steady stream while continuing to whisk.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a spatula, until the custard thickens and coats the back of the spoon. Run your finger across the spoon, the line should hold cleanly. Do not let it boil. Remove from heat immediately.
7. While the custard is still warm, add the hazelnut butter and vanilla extract and whisk vigorously until fully combined and smooth. For an extra-silky result, strain through a fine mesh sieve.
8. Refrigerate for at least 4 hours, or overnight.
9. Use a vegetable peeler to shave thin pieces from the chocolate bar, or finely chop it. Set aside.
10. Pour the cold custard into your ice cream maker and churn according to the manufacturer's instructions. When the ice cream is thick and close to soft-serve consistency, add the chocolate shavings and let it run for a few more minutes.
11. Serve immediately as a soft-serve, or transfer to a freezer-safe container, and freeze for 2 hours until scoopable.

Video

Notes

• Cream fat content: Use cream with at least 36% fat for the best texture. Lower-fat cream will produce a slightly icier result.
• Hazelnut butter tip: The butter may separate slightly if made ahead, just stir it before using.
• Storage: Store in the freezer for up to 3 weeks. Let sit at room temperature for 5-10 minutes before scooping.
• Freezing the bowl: If using a machine with a removable freeze bowl, make sure it has been in the freezer for at least 12-24 hours before churning.
• Nutrition is automatically estimated and should be used as an approximation only:

Nutrition (Approximate, per serving)

Calories: ~380kcal | Carbohydrates: ~22g | Protein: ~7g | Fat: ~30g | Saturated Fat: ~12g | Sugar: ~18g

This site uses Akismet to reduce spam. Learn how your comment data is processed.