Creamy Chocolate Hazelnut Ice Cream
This rich, creamy no-churn chocolate hazelnut ice cream combines Nutella, Ferrero Rocher truffles, and toasted hazelnuts for a decadent yet simple dessert. Ready in 10 minutes, it’s freezer-friendly and perfect for satisfying chocolate cravings without an ice cream machine.
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.
