Decadent, smooth and creamy chocolate hazelnut ice cream made with homemade chocolate hazelnut spread. An easy recipe the whole family will enjoy.
After sharing my homemade chocolate hazelnut spread recently, I had a jar to use up and decided to turn it into ice cream. This chocolate hazelnut ice cream is rich, silky and packed with nutty chocolate flavour — perfect for anyone who loves a decadent frozen treat.
Making ice cream at home is simple and rewarding. I recently made a tiramisu-flavoured ice cream and loved it — this chocolate hazelnut version is just as satisfying. It’s smooth, creamy and full of that irresistible hazelnut chocolate taste.
Ice cream isn’t just for hot days. Growing up in Scotland I’d enjoy it even on chilly afternoons, and living in Italy I’ve seen people eating gelato year-round. Wrapped up and holding a cone on a cold stroll is a perfectly normal pleasure.
Chocolate hazelnut ice cream recipe
I used a classic custard base and folded in the chocolate hazelnut spread at the end. The method is straightforward: whisk egg yolks and sugar, heat cream and milk, temper the eggs, cook until thickened, then stir in the spread. The more you make ice cream, the quicker it becomes.
I always whisk the egg yolks and sugar until pale and thick. You can do this by hand or use an electric whisk or stand mixer for speed. Then bring the cream and milk to a gentle boil. I didn’t add vanilla because the chocolate-hazelnut flavour stands on its own, but you can add a splash if you prefer.
Pour a little of the hot cream into the egg yolks while whisking continuously, then continue adding slowly until combined.
Tip: Add the hot cream slowly while whisking to prevent the eggs from scrambling. If the cream is added too quickly, the eggs can curdle and ruin the texture.
Return the combined mixture to the saucepan and cook gently over low heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon (about 7–10 minutes). Remove from the heat and whisk in the chocolate hazelnut spread until fully melted and incorporated. Allow the mixture to cool, then churn in your ice cream machine following the manufacturer’s instructions. Transfer the churned ice cream to a freezer-proof container and freeze until firm.
When the ice cream is ready, scoop and enjoy — you’ll have a wonderfully rich, nutty chocolate experience.
Chocolate hazelnut ice cream
By Emily
Ingredients
- 1 1/4 cups (300 ml) full fat milk
- 1 cup (250 ml) cream
- 4 egg yolks
- 2.8 oz (80 g) light brown caster sugar
- 5.2 oz (150 g) hazelnut chocolate spread, good quality
Instructions
- Whisk the egg yolks and sugar together until pale and thick.
- Add the cream and milk to a saucepan and bring to a gentle boil. Remove from the heat and pour a splash into the egg yolks while whisking, then continue adding the hot cream slowly while whisking until combined.
- Return the mixture to the saucepan and heat on low, stirring constantly, until it thickens enough to coat the back of a wooden spoon (about 7–10 minutes).
- Remove from the heat and whisk in the chocolate hazelnut spread until fully combined. Set aside to cool.
- Once cooled, churn the mixture in your ice cream machine following the manufacturer’s instructions. Transfer to a freezer-proof container and freeze until firm.
Notes
This recipe was developed using metric measurements. Imperial measurements are approximate.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer Cirio or Mutti brands for flavour.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Calories: 2647 kcal (automatically calculated; use as an approximation).
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