Easy Chocolate Hazelnut Ice Cream Recipe

My chocolate hazelnut ice cream is rich, creamy, and packed with toasted hazelnut flavor in every bite. It’s a delicious way to satisfy any chocolate craving!

You may also like my Chocolate Strawberry Ice Cream Recipe. It’s similar but with a fruity strawberry swirl instead of hazelnuts.

Why you’ll love it

Making this chocolate hazelnut ice cream at home is so satisfying. The chocolate and hazelnut flavor really shines through, and it beats anything from the store.

One reader called it “the creamiest ice cream I’ve ever made,” and I think you’ll feel the same way!

You don’t need any special equipment to make this chocolate hazelnut ice cream, and every ingredient is easy to find at the grocery store.

(An ice cream maker helps, but it’s not required.) It comes together quickly, and you’ll have it ready to freeze in just 20 minutes.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1 tsp vanilla extract
• 1/2 cup toasted hazelnuts, roughly chopped

Keys to ice cream success

• Prep everything beforehand. I am someone who usually cooks as I go along, but with ice cream you need everything ready and chilled before you churn!
• Don’t skip the chilling step. I let the base sit in the fridge for a few hours before churning, and skipping this step means the ice cream won’t set up as nicely and you’ll end up with a soft, icy texture.
• Maintain a steady freezer temperature. It’s fine if your freezer runs a little warmer at times, but try not to open the door too often while the ice cream firms up.
• The chocolate hazelnut swirl tends to soften fast once it’s out of the fridge, so make sure to work quickly so it doesn’t melt into the base.

Instructions

Start by whisking together the heavy cream, milk, sugar, and cocoa powder in a large bowl until smooth.

Stir in the chocolate hazelnut spread and vanilla extract, mixing until everything is fully combined and there aren’t any streaks left.

I enjoy whisking this by hand, but a hand mixer works too if you want it extra smooth.

Cover the bowl and pop it in the fridge for at least 2 hours, or until it’s completely cold.

Once it’s chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions.

In the last minute or so, toss in the chopped hazelnuts so they get distributed throughout instead of sinking to the bottom.

Transfer everything to a freezer-safe container and freeze for at least 4 hours, or until it’s firm enough to scoop.

Ninja Creami option

Prefer to use a Ninja Creami? Pour the chilled base into the pint container and freeze solid for 24 hours.

Process it on the ice cream setting, then stir in the chopped hazelnuts by hand once it’s done. If it looks a little too soft after mixing, pop it back in the freezer for 15-20 minutes before serving.

Leftovers and storage

You can keep this ice cream in the freezer for up to 2 weeks. I like pressing a piece of plastic wrap right on the surface before sealing the lid.

This helps keep ice crystals from forming. Let it sit out for a few minutes before scooping so it’s easier to dig into.

Substitutions and variations

• I recommend trying the recipe as written before making any variations.
• This recipe uses a lot of chocolate hazelnut spread, but you can add more.
• A few favorite additions include chocolate chips and a drizzle of extra chocolate hazelnut spread swirled in at the end.

If you love this recipe and chocolate, try my other recipes.

More Chocolate Recipes

• Homemade Chocolate Strawberry Ice Cream
• Homemade Cookies and Cream Ice Cream Recipe
• The Best Chocolate Brownie Ice Cream- No Churn