Indulge in a creamy, chocolatey treat that’s easy to make at home without an ice cream machine!
This no-churn chocolate hazelnut ice cream blends the rich flavors of Nutella, Ferrero Rocher, and toasted hazelnuts, offering good fats and protein from nuts and dairy.
Quick, satisfying, and freezer-friendly, it’s perfect for a guilt-free dessert anytime.
Creamy Chocolate Hazelnut Ice Cream
Equipment
- Electric mixer (stand or hand-held)
- Mixing Bowl
- Spatula
- Freezer-Safe Container
Ingredients
- 2 cups cold heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- ½ cup unsweetened Dutch-processed cocoa powder sifted
- 1 tbsp vanilla extract
- ¼ tsp coarse kosher salt or ⅛ tsp table salt
- ⅓ cup hazelnuts roughly chopped
- 6 Ferrero Rocher truffles chopped
- ¾ cup Nutella chocolate hazelnut spread
Instructions
- Prepare Your Workspace: Start by gathering all your ingredients and equipment. Ensure your heavy whipping cream is cold, as this is key to achieving the fluffy, airy texture in your ice cream. Place a large mixing bowl, an electric mixer (stand or hand-held), a spatula, and a freezer-safe container on your countertop so everything is within reach.
- Whip the Cream to Soft Peaks: Pour the 2 cups of cold heavy whipping cream into your mixing bowl. Using your electric mixer on medium-high speed, whip the cream for several minutes. Watch closely as it thickens—soft peaks should form that gently hold their shape without collapsing. The cream should be airy and light, creating a perfect base for your ice cream.
- Combine Sweetened Condensed Milk and Flavorings: In a separate small bowl (or directly in the cream if preferred), mix the sweetened condensed milk, sifted cocoa powder, vanilla extract, and coarse kosher salt. Sifting the cocoa ensures no lumps remain, creating a smooth chocolate flavor. Stir gently with a spatula until the mixture is evenly combined and glossy.
- Fold the Chocolate Mixture into Whipped Cream: Slowly add the chocolate-condensed milk mixture to the whipped cream. Using a spatula, fold the ingredients together carefully. Avoid overmixing; the goal is to keep the whipped cream light and airy while evenly distributing the chocolate flavor. Fold until there are no streaks of condensed milk visible.
- Prepare the Nuts and Truffles: While folding, roughly chop ⅓ cup of hazelnuts and 6 Ferrero Rocher truffles. You want chunks that are noticeable but small enough to mix evenly throughout the ice cream. Toast the hazelnuts lightly in a dry skillet for 2–3 minutes if you want an extra nutty aroma—this step is optional but highly recommended for added flavor.
- Incorporate Nuts and Chocolate Pieces: Gently fold the chopped hazelnuts and Ferrero Rocher truffles into the ice cream mixture. Distribute them evenly, so each bite contains a delightful crunch and pockets of chocolate. Take care not to break the whipped cream’s structure while mixing.
- Add the Nutella Swirl: Measure out ¾ cup of Nutella. Reserve ¼ cup for the topping later. Add ½ cup of Nutella into the ice cream and gently fold it in, creating visible swirls rather than fully blending it. This will give your ice cream a beautiful marbled effect and pockets of rich hazelnut-chocolate flavor in every bite.
- Transfer to Freezer-Safe Container: Spoon the ice cream mixture into a freezer-safe container, spreading it evenly with your spatula. Smooth the surface slightly, then drizzle the remaining ¼ cup of Nutella on top. Use a spatula or a skewer to create gentle swirls on the surface for an appealing marbled look. If desired, sprinkle a few extra chopped hazelnuts and Ferrero Rocher pieces on top for decoration.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Let the ice cream firm for at least 8 hours or overnight. Avoid opening the freezer frequently, as fluctuations in temperature can affect the texture. By freezing slowly, the ice cream will maintain a creamy, scoopable consistency without ice crystals.
- Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Use an ice cream scoop to serve into bowls or cones. Each scoop will reveal the luscious Nutella swirls, crunchy hazelnuts, and chocolate truffle chunks—an irresistible combination that’s creamy, crunchy, and perfectly chocolatey.
Notes
- Use cold heavy cream for best results; it whips better and creates a fluffier ice cream.
- Sift cocoa powder to avoid lumps and ensure smooth, rich chocolate flavor.
- Toast hazelnuts lightly for enhanced aroma and crunch.
- Fold ingredients gently to preserve the whipped cream’s airy texture.
- Nutella swirls can be adjusted according to taste—add more for extra richness.
- Ferrero Rocher can be substituted with any chocolate hazelnut candy.
- Freezing overnight gives the ice cream a firmer, scoopable texture.
- Let ice cream soften for 5–10 minutes before scooping for easier serving.
Chef’s Secrets For Perfect Texture
Achieving the perfect no-churn ice cream relies on a few key techniques. Always start with very cold heavy cream; this is essential for creating a light, fluffy base that holds air.
Folding is an art—use a spatula to gently incorporate the chocolate mixture and nuts without deflating the whipped cream.
For extra flavor, lightly toast hazelnuts before chopping, which enhances their natural nuttiness and adds a delicate crunch.
Finally, creating visible swirls of Nutella instead of mixing it fully adds a professional, artisanal look and delivers bursts of chocolate-hazelnut goodness in every bite.
Serving Suggestions To Impress Guests
This chocolate hazelnut ice cream is versatile and can be served in many ways.
Scoop it into elegant bowls or waffle cones for a classic presentation.
For a dessert party, drizzle extra Nutella or chocolate sauce on top, and sprinkle with additional chopped hazelnuts or crushed Ferrero Rocher pieces.
It pairs beautifully with fresh berries or a warm brownie for a decadent contrast.
You can also use it as a topping for cakes, pies, or warm chocolate lava cakes to elevate your dessert experience.
Storage Tips For Maximum Freshness
Store your no-churn ice cream in an airtight freezer-safe container to prevent freezer burn and maintain texture.
Place a layer of parchment or wax paper directly on the surface before sealing to minimize ice crystals.
Keep the ice cream at the back of the freezer, where temperature fluctuations are minimal.
Leftovers can be stored for up to two weeks; for best texture, allow the ice cream to soften at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, as it may affect the creaminess.
Frequently Asked Questions
1. Can I make this dairy-free
Yes! Replace the heavy cream with full-fat coconut cream and use a dairy-free condensed milk alternative.
The texture will remain creamy, though the flavor will carry a subtle coconut note that complements the chocolate and hazelnut.
2. How do I make the ice cream extra creamy?
Whipping the cream to soft peaks and folding gently are crucial. Overmixing will deflate the cream and make it dense.
Adding small chunks of chocolate or nuts also helps retain a smooth, creamy mouthfeel.
3. Can I use other chocolate candies instead?
Absolutely! Ferrero Rocher can be substituted with any chocolate-hazelnut candy, chocolate truffles, or even chocolate chips. Just chop them into bite-sized pieces to maintain texture.
4. How long does it take to freeze properly?
The ice cream requires at least 8 hours to firm up completely. Overnight freezing is ideal, as it ensures a scoopable consistency and allows the flavors to meld beautifully.
5. Can I prepare this ahead of time for parties?
Yes! This recipe is excellent for meal prep and entertaining. Prepare the ice cream a day or two in advance and store in the freezer.
Just remove 5–10 minutes before serving to make scooping easier, and garnish with extra hazelnuts or chocolate swirls for a polished presentation.
