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Creamy Chocolate Hazelnut Ice Cream

Jessica T. Brown
A creamy custard base infused with homemade hazelnut butter and drizzled with ribbons of melted chocolate, this Chocolate Hazelnut Ice Cream delivers rich flavor, crunchy chocolate bits, and a velvety-smooth finish in every scoop.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time: 12 hours
Total Time 13 hours 15 minutes
Course Dessert
Cuisine American
Servings 1 quarts

Equipment

  • 1 Ice Cream Maker
  • 1 Medium saucepan
  • 1 Food Processor
  • 1 Fine-mesh strainer
  • 1 set of mixing bowls
  • 1 Airtight Container

Ingredients
  

Hazelnut Butter

  • 1 cup about 5¼ oz raw hazelnuts, skin-on

Ice Cream Base

  • 6 large pasteurized egg yolks
  • ¾ cup 150 g granulated sugar
  • 1 ½ cups 360 mL whole milk
  • 1 ½ cups 360 mL heavy cream
  • ½ teaspoon pure vanilla extract
  • 1 pinch kosher salt
  • 1 batch homemade hazelnut butter from above

Chocolate Ribbon

  • 2 oz semi-sweet chocolate chopped
  • 1 tablespoon 15 g unsalted butter

Instructions
 

  • Roast the Hazelnuts for Flavor: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat.
    Spread the raw hazelnuts evenly across the tray and roast for 10–15 minutes, or until they smell fragrant and their skins begin to crack. Watch carefully near the end so they don’t burn.
    Remove from the oven and transfer the hot nuts to the center of a clean kitchen towel.
    Gather the towel edges to form a pouch and let them rest for 5–10 minutes before rubbing vigorously to loosen their skins.
    Discard as much skin as possible to prevent bitterness, and re-toast any stubborn nuts for 3–5 minutes if needed.
  • Transform Hazelnuts into Butter: Place the skinned hazelnuts in a large food processor and blend until smooth, pausing every few minutes to scrape down the sides.
    At first, the mixture will be dry and crumbly, but as the natural oils release, it will slowly turn creamy and glossy.
    Continue processing for 3–5 minutes until a silky hazelnut butter forms.
    Set aside while you prepare the custard base.
    This nut butter is the secret to giving the ice cream its rich, signature flavor.
  • Prepare the Custard Base: In a medium mixing bowl, whisk together egg yolks and granulated sugar until thick, pale, and ribbon-like in texture.
    Slowly whisk in the whole milk and heavy cream until fully combined.
    Pour this mixture into a medium saucepan and set it over medium-low heat.
    Stir gently and constantly with a wooden spoon, adjusting the heat as needed.
    Cook until the custard thickens enough to coat the back of the spoon and holds a clear line when swiped with your finger.
    Remove from heat immediately to prevent curdling.
  • Flavor and Cool the Base: Pour the hot custard into a large mixing bowl and immediately stir in the vanilla extract, kosher salt, and your prepared hazelnut butter until smooth and blended.
    Let the mixture cool to room temperature for 20–30 minutes. Then, strain it through a fine mesh strainer into a refrigerator-safe container to ensure a silky consistency free of any lumps.
    Cover tightly with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate overnight, or at least 12 hours, until fully chilled.
  • Churn the Ice Cream Mixture: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
    This process incorporates air, transforming the liquid custard into a light and creamy frozen base.
    The churning usually takes 20–25 minutes, and you’ll notice the mixture thicken to a soft-serve texture.
    Prepare your melted chocolate drizzle while the machine is finishing its work, ensuring the chocolate stays warm enough to stream smoothly.
  • Create the Chocolate Ribbon: In a microwave-safe bowl, combine chopped semi-sweet chocolate and unsalted butter.
    Heat in 15-second intervals, stirring after each until completely melted and smooth.
    Pour the warm chocolate mixture into a small plastic or piping bag, squeezing out any excess air.
    Keep the bag warm by placing it in a bowl of hot water (sealed) until ready to use.
    When the ice cream is nearly finished churning, snip a tiny hole in the corner of the bag and drizzle the chocolate in a thin stream directly into the spinning ice cream.
    The cold base will harden the chocolate into delicate, crunchy shards.
  • Freeze and Serve the Ice Cream: Transfer the finished ice cream into an airtight container, smoothing the top with a spatula.
    Press parchment paper or plastic wrap directly onto the surface to minimize ice crystals.
    Seal with a tight-fitting lid and freeze for at least 4–6 hours, or preferably overnight, until firm enough to scoop.
    When ready to serve, let the container rest at room temperature for 5 minutes before scooping to achieve perfect, creamy servings.
    Garnish with chopped hazelnuts or a drizzle of chocolate sauce for extra indulgence.

Notes

  • Always toast hazelnuts before blending—this enhances their nutty depth and makes the butter smoother.
  • Remove as much of the skins as possible to avoid bitterness in the final flavor.
  • Straining the custard ensures the base stays velvety and lump-free.
  • Keep the melted chocolate warm before drizzling into the ice cream maker to create thin, crunchy streaks.
  • Chill the custard overnight for the best texture and flavor development.