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This luscious chocolate hazelnut ice cream combines the deep, nutty richness of homemade hazelnut butter with smooth, creamy chocolate for a decadent treat that feels both indulgent and thoughtfully crafted.
Beyond its irresistible flavor, the recipe offers wholesome benefits: hazelnuts provide plant-based protein, heart-healthy fats, and a good dose of dietary fiber, making this dessert more satisfying and nourishing than typical store-bought options.
While it’s a special-occasion delight, the method is straightforward enough for home cooks seeking a rewarding project that yields rich, creamy results.
With natural ingredients and no artificial additives, this ice cream is a smarter indulgence perfect for anyone craving a homemade sweet treat that balances flavor and nutrition.
Must-Have Tools for Perfect Results
KitchenAid 5 Qt. Artisan Stand Mixer
Ideal for whipping up smooth custards and mixing ingredients effortlessly, this versatile mixer simplifies many baking and cooking tasks beyond just ice cream prep, making it a kitchen staple.
KitchenAid Ice Cream Maker Attachment
Designed specifically to transform your stand mixer into an ice cream machine, this attachment churns the base evenly to create creamy, scoopable ice cream without ice crystals.
Magimix Food Processor
Essential for turning toasted hazelnuts into a silky smooth butter, this powerful processor ensures the perfect texture for homemade nut butters and is invaluable for chopping, blending, and pureeing.
Microwave-Safe Bowl
Used to gently melt chocolate and butter, this tool enables quick, controlled melting without burning, crucial for smooth chocolate ribbons in the ice cream.
Fine-Mesh Sieve
This helps strain the custard mixture, removing any lumps for a velvety texture and ensuring a flawless final product.
Rich & Nutty Chocolate Hazelnut Ice Cream at Home
Equipment
- KitchenAid 5 Qt. Artisan Stand Mixer
- KitchenAid Ice Cream Maker Attachment
- Magimix Food Processor
- Medium saucepan
- Fine Mesh Sieve
- Microwave-Safe Bowl
- Plastic Bag (for drizzling chocolate)
Ingredients
For the Hazelnut Butter:
- 1 cup 5¼ oz raw hazelnuts, skin-on
For the Ice Cream Base:
- 6 pasteurized egg yolks
- ¾ cup 150 g granulated sugar
- 1½ cups 360 mL whole milk
- 1½ cups 350 mL heavy cream
- ½ teaspoon pure vanilla extract
- Small pinch kosher salt
- Homemade hazelnut butter prepared above
For the Chocolate Swirl:
- 2 ounces semi-sweet chocolate chopped
- 1 tablespoon 15 g unsalted butter
Instructions
- Toasting Hazelnuts for Flavor and Texture: Begin by preheating your oven to 350°F (176°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even toasting. Spread one cup of raw hazelnuts, skins intact, evenly across the sheet in a single layer. Place the baking sheet in the oven and toast the hazelnuts for 10 to 15 minutes. You’ll know they’re ready when you can smell their fragrant, nutty aroma and the skins start to crack. Keep a close eye to avoid burning. Toasting not only deepens the flavor but also makes the nuts easier to peel.
- Removing the Hazelnut Skins for Smooth Butter: Once toasted, immediately transfer the hot hazelnuts to the center of a large, clean kitchen towel. Fold and gather the towel’s ends tightly to enclose the nuts. Allow them to cool for 5 to 10 minutes, which makes handling easier and prevents burns. Next, use your hands to vigorously rub the hazelnuts inside the towel, loosening and removing most of the papery skins. Some skins may cling stubbornly; if so, spread those nuts back on the baking sheet and return them to the oven for an additional 3 to 5 minutes to help loosen the skins further. Removing the skins is important as it ensures a creamy, smooth nut butter without bitterness.
- Crafting Creamy Homemade Hazelnut Butter: Transfer the peeled hazelnuts to the bowl of a large food processor. Begin processing on high speed. In the first few minutes, the nuts will break down into a dry, crumbly mixture. Pause every few minutes to scrape down the sides of the bowl with a spatula, ensuring all nuts get evenly processed.Continue blending for 3 to 5 minutes, allowing the natural oils to be released gradually. You will notice the texture transform from coarse crumbs into a loose, creamy nut butter. This homemade hazelnut butter is the key to infusing your ice cream with rich, authentic flavor and texture. Set aside.
- Preparing the Custard Base for Richness: In a medium mixing bowl, whisk together six pasteurized egg yolks and ¾ cup granulated sugar. Whisk briskly until the mixture turns thick, smooth, and pale yellow—this step is crucial for achieving a silky custard base. Slowly add 1½ cups whole milk and 1½ cups heavy cream, whisking gently to combine without curdling. Transfer this mixture to a medium saucepan and place over medium-low heat.Stir frequently with a wooden spoon, continuously scraping the bottom and sides of the pan to prevent scorching. The custard is done when it thickly coats the back of the spoon and holds its shape when you swipe your finger through it. This step takes patience but ensures a smooth, luscious ice cream texture.
- Incorporating Flavorful Ingredients into Custard: Immediately remove the saucepan from heat to prevent overcooking.Transfer the hot custard to a large mixing bowl. Add ½ teaspoon pure vanilla extract, a small pinch of kosher salt, and the prepared homemade hazelnut butter. Whisk everything thoroughly until the butter is fully incorporated and the custard has a uniform creamy texture. This combination gives the ice cream its signature nutty and aromatic profile. Allow the mixture to cool to room temperature to prepare for chilling.
- Straining and Chilling for Perfect Texture: Pour the cooled custard through a fine-mesh sieve into a large, refrigerator-safe container. This step removes any lumps or cooked egg bits to ensure a perfectly smooth ice cream base. Cover the container tightly with a lid or plastic wrap, then refrigerate for at least 12 hours, or overnight. The extended chilling not only enhances flavor development but also improves the custard’s texture, making it ideal for churning.
- Preparing the Chocolate Swirl Mixture: As the ice cream base chills, prepare the chocolate swirl that will be added at the end. In a microwave-safe bowl, combine 2 ounces of chopped semi-sweet chocolate with 1 tablespoon unsalted butter. Microwave in 15-second bursts, stirring thoroughly between intervals to avoid overheating. Continue until the mixture is fully melted and smooth. Transfer the warm chocolate to a small plastic bag and squeeze out excess air before sealing.If the chocolate cools and thickens too much before use, place the sealed bag in a bowl of warm water to gently rewarm it during the final churning step.
- Churning the Ice Cream for Creamy Consistency: Attach your ice cream maker to the stand mixer according to the manufacturer’s instructions. Pour the chilled custard base into the ice cream maker bowl. Begin churning the mixture, which aerates the custard and prevents ice crystal formation for a creamy texture. Monitor the process carefully; as the ice cream nears completion, prepare to add the chocolate swirl.
- Adding Chocolate Swirls at the Perfect Moment: During the last few minutes of churning, snip a very small hole in the corner of the plastic bag containing the melted chocolate mixture. Slowly drizzle the warm chocolate in a thin stream directly into the ice cream as it churns. The motion and temperature will create delicate, crunchy chocolate ribbons evenly distributed throughout the ice cream, adding delightful texture and bursts of chocolate flavor in every bite.
- Freezing and Serving Your Homemade Ice Cream: Once churning is complete, promptly transfer the ice cream into an airtight container.To prevent ice crystals forming on the surface, press a layer of parchment paper or plastic wrap directly onto the ice cream before sealing the container with its lid. Freeze the ice cream for at least 4 to 6 hours, or until firm enough to scoop. For an extra touch of texture, consider chopping a handful of toasted, peeled hazelnuts and folding them into the ice cream just before the final freeze. Serve chilled and enjoy the rich, nutty, and chocolatey decadence of this homemade treat.
Notes
- Use raw hazelnuts with skins on for optimal flavor and easier skin removal after toasting.
- Toast hazelnuts evenly by spreading them in a single layer and checking frequently to prevent burning.
- Removing hazelnut skins is key to a smooth, rich nut butter without bitterness.
- Chill the ice cream base thoroughly (12 hours minimum) to improve texture and flavor development.
- Melt chocolate slowly in short bursts to avoid scorching or seizing.
- Drizzle warm chocolate into ice cream during the last churning minutes for delicate chocolate ribbons.
- Optional: Add chopped toasted hazelnuts at the end of churning for extra crunch.
- Store ice cream in an airtight container with parchment or plastic wrap pressed on the surface to prevent ice crystals.
Chef’s Secrets for Creamy Perfection
Achieving silky smooth ice cream hinges on the custard base’s preparation and chilling.
Whisk the egg yolks and sugar until thick and pale yellow—this not only sweetens but helps build a creamy structure.
Slowly heating and stirring the custard ensures it thickens evenly without scrambling the eggs. Straining the mixture before chilling removes any lumps, which is essential for velvety texture.
Don’t rush the chilling step; a fully cooled and rested custard churns better, reducing ice crystals and yielding creamier results.
When incorporating the hazelnut butter, ensure it’s fully blended for consistent flavor throughout.
The final touch—the warm chocolate drizzle—requires patience and a steady hand to create those delightful chocolate ribbons that freeze into perfect bite-sized chunks.
Serving Suggestions to Impress Guests
This decadent ice cream shines on its own or as part of an elegant dessert plate.
Serve scoops alongside warm brownies, rich chocolate cake, or toasted pound cake to complement its nutty, chocolaty profile.
For a refreshing contrast, pair it with fresh berries or a drizzle of raspberry coulis. Garnish with a sprinkle of chopped toasted hazelnuts or a few whole nuts for added crunch and visual appeal.
This ice cream also makes a luxurious topping for coffee or espresso desserts, adding creamy texture and flavor depth.
For a special occasion, serve in chilled bowls or waffle cones to elevate the presentation.
Storage Tips for Best Freshness
Homemade ice cream tastes best when stored properly. Use an airtight container to minimize exposure to air, which causes freezer burn and ice crystals.
Press parchment paper or plastic wrap directly on the ice cream surface before sealing to further reduce ice formation.
Keep the ice cream in the coldest part of your freezer (usually the back) to maintain a consistent temperature.
Avoid repeated thawing and refreezing as it degrades texture. Homemade ice cream is best consumed within two weeks for peak flavor and creaminess.
When ready to serve, allow the ice cream to soften slightly at room temperature for about 5 to 10 minutes to ease scooping.
Frequently Asked Questions Answered
1. Can I use pre-made hazelnut butter instead?
Yes, store-bought hazelnut butter can be substituted, but for the freshest and most intense flavor, homemade is recommended. Make sure it’s smooth and unsweetened to best blend with the ice cream base.
2. Why do I need to remove the hazelnut skins?
The skins have a bitter taste that can affect the ice cream’s flavor and texture. Removing them results in a smoother butter and a more delicate nutty flavor.
3. Can I make this ice cream without an ice cream maker?
You can try the no-churn method by freezing the custard and stirring vigorously every 30 minutes until creamy, but texture won’t be as smooth as with churning.
4. How long should the ice cream be chilled before churning?
Chilling the custard for at least 12 hours or overnight is essential. It allows the flavors to meld and the base to thicken, ensuring the best churning results.
5. What if the chocolate hardens too quickly when drizzling?
Keep the melted chocolate warm by placing the sealed bag in a bowl of warm water during drizzling. This helps maintain a smooth flow and prevents clumps.
This recipe is inspired by abeautifulplate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
