Creamy and decadent, this chocolate hazelnut ice cream blends the richness of dark chocolate and toasted hazelnuts with the smooth sweetness of Nutella. A silky custard base creates luxurious texture, while cocoa deepens the chocolate flavor and balances the sweetness beautifully. It’s a family favorite—one that every member agrees on without debate—its velvety texture and nutty aroma reminding us of fine Belgian chocolates. Whether shared after Sunday dinner or enjoyed quietly by the fire, this ice cream captures both indulgence and comfort in every scoop.
Ingredients
Chocolate Custard Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar, divided
- 5 egg yolks
- ½ tsp vanilla extract
- ½ cup Nutella (or other chocolate-hazelnut spread)
- 2 tbsp unsweetened cocoa powder
- pinch table salt
- ½ cup toasted hazelnuts, coarsely chopped (for folding in or topping; optional)
Directions
Warm the Chocolate Base
In a saucepan, whisk together the milk, cream, ¼ cup sugar, cocoa powder, and salt. Warm over medium heat until steaming and the sugar dissolves.
Make the Custard
In a medium bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture while whisking constantly, then return everything to the saucepan.
Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
Finish & Chill
Strain through a fine mesh sieve into a clean bowl. Whisk in vanilla and Nutella until smooth and fully blended. Chill thoroughly, preferably overnight.
Churn & Add Hazelnuts
Churn the chilled base in an ice cream maker according to manufacturer’s instructions. Fold in toasted hazelnuts or use them as a topping when serving.
Notes
Preparation
- For richer chocolate flavor, replace ¼ cup of the Nutella with 2 oz melted dark chocolate (60–70% cacao).
- For a smoother texture, add ⅛ tsp xanthan gum to the warm base before chilling.
- Straining ensures a velvety custard and removes any curdled bits.
Serving Suggestions
- Top with toasted hazelnuts or shaved dark chocolate.
- Pair with mocha brownies, vanilla shortbread, or salted caramel sauce.
- Serve with fresh berries for a bright contrast.
Make-Ahead & Storage
- Refrigerate the custard base up to 2 days before churning.
- Store churned ice cream for up to 1 week for best texture.
- Let soften 5–10 minutes at room temperature before serving.