12 Irresistible Chocolate Hazelnut Ice Cream Recipes

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Dreaming of a cool, creamy treat? You’re in for a delight. Chocolate hazelnut ice cream is the ultimate indulgence, blending rich cocoa with nutty hazelnut. Whether you’re a fan of classic flavors or adventurous twists, these 12 recipes will satisfy your sweet tooth. Ready to churn up some magic? Let’s dive in!

Classic Chocolate Hazelnut Ice Cream

Oh, this homemade chocolate hazelnut ice cream is pure bliss! It’s incredibly rich and creamy, with roasted hazelnuts adding the perfect crunch. Trust me, once you make it from scratch, you’ll never go back to store-bought.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 10 minutes

Ingredients

1 ½ cups heavy cream
1 cup whole milk
½ cup granulated sugar
4 large farm-fresh egg yolks
½ cup rich unsweetened cocoa powder
¼ teaspoon sea salt
1 teaspoon vanilla extract
1 cup toasted skinned hazelnuts, roughly chopped

Instructions

Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 8–10 minutes until fragrant and skins crack; let cool, then rub off skins in a clean kitchen towel and roughly chop.
In a medium saucepan, whisk together sugar, cocoa powder, and sea salt. Add egg yolks and whisk until smooth. Gradually pour in milk and cream while whisking constantly.
Cook the custard over medium heat, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not let it boil. (Tip: Run your finger across the coated spoon; if the line stays, it's ready.)
Remove from heat and stir in vanilla. Pour custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits.
Cool to room temperature, then cover and refrigerate at least 4 hours or overnight for best texture.
Freeze the chilled custard in an ice cream maker according to manufacturer’s instructions. During the last 2 minutes of churning, add the chopped hazelnuts.
Transfer to a freezer-safe container, press a layer of plastic wrap directly onto the surface, and freeze for at least 4 hours until firm. (Tip: Let it sit at room temperature for 5 minutes before scooping for easier serving.)

You'll love how the velvety chocolate base complements the nutty crunch. For a sundae, top with whipped cream and a cherry—it's a crowd-pleaser every time.

Vegan Chocolate Hazelnut Ice Cream

So, you're craving a rich, creamy treat that's 100% plant-based? This Vegan Chocolate Hazelnut Ice Cream delivers with velvety coconut milk and nutty hazelnut butter—no dairy needed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Ice Cream Base

2 cans (13.5 oz each) full-fat coconut milk, chilled
1/2 cup creamy hazelnut butter (unsweetened)
1/2 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
3/4 cup pure maple syrup (or agave)
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt

Instructions

In a large bowl, whisk together the chilled coconut milk and hazelnut butter until smooth and well combined.
Sift the cocoa powder over the mixture to avoid lumps, then add maple syrup, vanilla extract, and salt. Whisk vigorously until the batter is completely smooth and glossy.
For easiest blending, you can also use a blender: combine all ingredients and blend on high for 30 seconds until silky.
Pour the mixture into a shallow, freezer-safe container (like a 9×5 loaf pan). Cover with a lid or plastic wrap.
Place in the freezer. After 30 minutes, stir the ice cream vigorously with a fork to break up ice crystals. Repeat this stirring every 30 minutes for the first 2 hours.
Then freeze undisturbed for at least 4 more hours, or until firm enough to scoop. For best texture, let it soften at room temperature for 5–10 minutes before scooping.

A scoop of this ice cream is pure indulgence—creamy, deeply chocolaty, with a subtle hazelnut warmth. Serve with crushed toasted hazelnuts and a drizzle of melted dark chocolate for a stunning dessert.

Dark Chocolate Hazelnut Gelato

Dark chocolate and hazelnuts are a match made in heaven, and this gelato is the perfect way to enjoy them. You'll love how dense and intensely chocolatey it is, with a smooth texture that melts on your tongue.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Gelato

1 cup raw hazelnuts, toasted and coarsely chopped
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided
5 large farm-fresh egg yolks
1/4 teaspoon fine sea salt
6 ounces high-quality dark chocolate (70% cacao), finely chopped
1 teaspoon pure vanilla extract

Instructions

Toast the hazelnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool, then coarsely chop.
In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling (about 170°F).
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar and salt until pale and slightly thickened, about 2 minutes.
Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them. Then pour the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of a spoon (about 170°F). Do not let it boil or the eggs will curdle. Tip: Use an instant-read thermometer for accuracy.
Remove the saucepan from heat. Add the chopped dark chocolate and vanilla extract, and stir until the chocolate is completely melted and the mixture is smooth.
Strain the custard through a fine-mesh sieve into a large bowl to remove any bits of cooked egg. Stir in the chopped toasted hazelnuts.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled. Tip: Chilling thoroughly ensures a smoother gelato texture.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
Transfer the churned gelato to an airtight container and freeze for at least 2 hours until firm enough to scoop. Tip: For best flavor, let it sit at room temperature for 5 minutes before serving.

Rich and intensely chocolatey, this gelato has a luxuriously dense texture that melts smoothly on your tongue. The toasted hazelnuts add a delightful crunch and nutty depth. Serve scoops in chilled bowls topped with a sprinkle of flaky sea salt or a drizzle of warm hazelnut liqueur for an extra indulgent dessert.

No-Churn Chocolate Hazelnut Ice Cream

Got a craving for something sweet and creamy? This no-churn chocolate hazelnut ice cream is the answer. It comes together with just five ingredients and no ice cream maker!

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

2 cups cold heavy cream (rich and thick)
1 can (14 ounces) sweetened condensed milk (full-fat)
1/2 cup chocolate-hazelnut spread (like Nutella, decadent)
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/2 cup toasted chopped hazelnuts (optional, for crunch)

Instructions

In a large mixing bowl, use an electric mixer to whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. (Tip: For best results, chill the bowl and beaters beforehand.)
In a separate bowl, whisk together the sweetened condensed milk, chocolate-hazelnut spread, vanilla extract, and salt until smooth and fully combined.
Gently fold the whipped cream into the hazelnut mixture using a rubber spatula, making sure to scrape the bottom and sides until no white streaks remain. (Tip: Fold in a gentle motion to keep the mixture airy.)
If using, fold in the toasted chopped hazelnuts at this stage.
Pour the mixture into a 9×5-inch loaf pan, smooth the top with a spatula, and cover tightly with plastic wrap. Freeze for at least 6 hours, or until firm. (Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.)

The texture is incredibly creamy and scoopable, thanks to the condensed milk and whipped cream. For a fun twist, swirl extra hazelnut spread on top before freezing, or serve it alongside warm brownies for an unforgettable dessert.

Chocolate Hazelnut Salted Caramel Swirl

Zipping up your summer dessert game, this chocolate hazelnut ice cream is a dream. It’s rich, creamy, and swirled with gooey salted caramel and crunchy hazelnuts. Trust me, you’ll want to make a double batch.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large farm-fresh egg yolks
1/3 cup Dutch-process cocoa powder
1/2 cup chocolate hazelnut spread (like Nutella)
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/2 cup chopped toasted hazelnuts
1/2 cup granulated sugar (for caramel)
2 tablespoons unsalted butter, cut into pieces
1/4 cup heavy cream (for caramel)
1/2 teaspoon flaky sea salt (for caramel)

Instructions

In a medium saucepan, whisk together 1 cup heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat over medium until steaming, stirring occasionally. Do not boil.
In a separate bowl, whisk the 4 egg yolks until smooth. Gradually pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly (this tempers them so they don't scramble). Then whisk the yolk mixture back into the saucepan.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 4-5 minutes). Do not let it simmer or boil—if you see bubbles, reduce heat immediately.
Remove from heat and whisk in the cocoa powder, chocolate hazelnut spread, vanilla extract, and fine sea salt until completely smooth. Pour through a fine-mesh strainer into a bowl to catch any bits. Cover and chill in the fridge for at least 4 hours or overnight—this is key for a creamy texture.
While the base chills, make the salted caramel: Heat 1/2 cup granulated sugar in a small heavy saucepan over medium heat, stirring occasionally with a fork, until it melts into a deep amber color (about 4-6 minutes). Be careful—sugar burns fast once it starts browning.
Remove from heat and immediately whisk in the 2 tablespoons butter (it will bubble up), then slowly drizzle in 1/4 cup heavy cream while whisking. Stir in the 1/2 teaspoon flaky sea salt. Let cool to room temperature, then chill.
When ready to churn, freeze the bowl of your ice cream maker according to manufacturer instructions. Pour in the chilled base and churn until it's the consistency of soft serve (about 20-25 minutes). During the last minute, add the chopped toasted hazelnuts.
Layer half the churned ice cream into a freezer-safe container, drizzle with half the salted caramel, then repeat with remaining ice cream and caramel. Use a knife to gently swirl the caramel into ribbons—don't overmix.
Cover and freeze for at least 4 hours until firm. For scoopable texture, let it sit at room temperature for 5 minutes before serving.

Keep this ice cream in your freezer for instant dessert magic. Each spoonful is a balance of deep chocolate, buttery caramel, and nutty crunch. Try it on a warm brownie for the ultimate sundae.

Chocolate Hazelnut Mint Chip

Something about this homemade Chocolate Hazelnut Mint Chip ice cream just hits different. It’s rich, creamy, and packed with refreshing mint and crunchy hazelnuts—perfect for a warm day.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

2 cups heavy cream (preferably high-quality for richness)
1 cup whole milk
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder (Dutch-process for deep chocolate flavor)
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract (adjust to taste)
1/2 cup chopped hazelnuts (toasted until fragrant)
1/2 cup dark chocolate mint chips (or chopped dark chocolate mixed with 1/4 tsp peppermint oil)

Instructions

In a large bowl, whisk together heavy cream, whole milk, granulated sugar, cocoa powder, and fine sea salt until the sugar and cocoa are fully dissolved—no graininess left.
Stir in the vanilla extract and peppermint extract. Taste the base; peppermint can be strong, so adjust if needed.
Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled. A cold base churns into silkier ice cream.
Preheat your oven to 350°F. Spread the chopped hazelnuts on a baking sheet and toast for 8–10 minutes, until golden and fragrant. Let them cool completely—they'll stay crunchier.
Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it looks like soft serve.
During the last few minutes of churning, add the toasted hazelnuts and dark chocolate mint chips. Let them mix in evenly.
Transfer the soft ice cream to a lidded container. Press a piece of parchment paper directly onto the surface to block ice crystals. Freeze for at least 4 hours, until firm enough to scoop.

Scoop straight from the freezer—you’ll get a creamy, fudgy bite with cool mint and crunchy hazelnuts in every spoonful. Serve it in a waffle cone for an extra-special treat, or top with a drizzle of warm chocolate sauce.

Chocolate Hazelnut Coffee Crunch

Craving a cool treat that combines your morning coffee with dessert? This Chocolate Hazelnut Coffee Crunch ice cream is the answer — rich, creamy, and loaded with crunchy toffee bits and toasted hazelnuts. Each spoonful is a delightful crunch followed by smooth coffee-chocolate goodness.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 cups heavy cream
1 cup whole milk
1 3/4 cups granulated sugar, divided
4 large egg yolks
1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
2 teaspoons vanilla extract, divided
4 ounces dark chocolate (70% cacao), finely chopped
1/2 cup hazelnuts, toasted and chopped
1/2 cup unsalted butter
2 tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon baking soda

Instructions

Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for 8-10 minutes until golden and fragrant. Let cool, then coarsely chop. (Tip: Rub the hazelnuts in a clean kitchen towel to remove loose skins, though it's fine to leave some on.)
Prepare the toffee crunch: Line a baking sheet with parchment. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1 cup granulated sugar, 2 tablespoons light corn syrup, and 1/4 teaspoon salt. Cook, stirring constantly with a heatproof spatula, until the mixture reaches 300°F on a candy thermometer (hard crack stage). Immediately remove from heat and carefully stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract — it will bubble up. Pour onto the prepared baking sheet and spread into a thin layer. Let cool completely, then break into small pieces. (Tip: For a smoother toffee, avoid stirring once it starts to boil; only swirl the pan. Use caution with hot sugar!)
In a large saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder, and 3/4 cup granulated sugar. Whisk over medium heat until sugar dissolves and mixture is steaming — do not let it boil.
In a separate bowl, whisk 4 large egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring continuously with a spatula, until the custard thickens and coats the back of the spatula (about 170°F). Do not let it simmer or boil. (Tip: To check doneness, run your finger down the coated spatula — if the line holds, it's ready.)
Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Add 4 ounces finely chopped dark chocolate and 1 teaspoon vanilla extract. Stir until the chocolate melts completely and the mixture is smooth. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled. (Tip: A fully chilled base churns faster and yields a creamier ice cream.)
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until thick and soft-serve consistency.
During the last 2 minutes of churning, add the chopped toasted hazelnuts and toffee pieces. Continue churning just to incorporate. Transfer the ice cream to a freezer-safe container, press a piece of parchment against the surface, and freeze for at least 4 hours until firm.
Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.

With its layers of texture — silky custard, crunchy toffee, and nutty hazelnuts — this ice cream is a showstopper. Serve it in waffle cones for a casual summer treat or dollop it onto brownies for an extra-indulgent sundae. However you enjoy it, the coffee and chocolate flavors will keep you coming back for more.

Roasted Banana Chocolate Hazelnut

Kick off your dessert cravings with this dreamy roasted banana chocolate hazelnut ice cream – it's incredibly creamy with deep fruity sweetness and a toasty nutty crunch. You'll love how the bananas caramelize in the oven, adding a rich complexity that pairs perfectly with chocolate and hazelnuts.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Roasted Bananas

3 ripe bananas (spotty and soft)
2 tbsp unsalted butter, melted
2 tbsp brown sugar

For the Ice Cream Base

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 tsp pure vanilla extract
1/2 cup chopped dark chocolate (70% cacao)
1/2 cup toasted hazelnuts, roughly chopped

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Peel bananas and place them on the sheet. Drizzle with melted butter and sprinkle with brown sugar. Roast for 15 minutes, until soft and caramelized. Mash with a fork until smooth; let cool completely.
In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until just simmering (small bubbles around edge). Meanwhile, in a large bowl, whisk egg yolks and granulated sugar until pale and thick, about 2 minutes.
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F). Do not let it boil, or the eggs will scramble.
Remove from heat and stir in vanilla extract and the mashed roasted bananas. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or banana fibers. Cover and chill in the refrigerator for at least 2 hours, or overnight, until completely cold.
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20–25 minutes). During the last minute of churning, add the chopped dark chocolate and toasted hazelnuts so they distribute evenly.
Transfer the ice cream to a lidded container, pressing a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm enough to scoop.

Once frozen, this ice cream has a velvety texture that melts in your mouth, with pockets of melted chocolate and crunchy hazelnuts. Serve it in a waffle cone dusted with extra cocoa for an extra treat – it’s a total showstopper.

Chocolate Hazelnut Nutella Swirl

Have you ever craved a homemade ice cream that's rich, nutty, and swirled with chocolate-hazelnut goodness? This one is it—creamy custard base meets crunchy toasted hazelnuts and ribbons of Nutella. You're going to love how easy it is to whip up!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

2 cups rich heavy cream
1 cup whole milk, at room temperature
3/4 cup granulated sugar
4 farm-fresh large egg yolks
1/2 cup store-bought Nutella
1/2 cup raw hazelnuts, toasted and roughly chopped
1 teaspoon pure vanilla extract
pinch of fine sea salt

Instructions

Preheat your oven to 350°F. Spread the raw hazelnuts on a baking sheet and toast for 10 minutes, until fragrant and the skins start to crack. Let cool, then rub off any loose skins. Roughly chop the hazelnuts and set aside.
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until thick and pale yellow, about 2 minutes. This step ensures a smooth, rich custard.
Temper the eggs by slowly pouring the hot cream mixture into the yolk bowl while whisking constantly. Go slow to avoid scrambling the eggs.
Return the entire mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 170°F on a thermometer). Do not let it boil, or it will curdle.
Remove from heat and stir in the vanilla extract and a pinch of fine sea salt. Strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg.
Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) until fully chilled. This is key for a creamy texture.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it resembles soft serve.
During the last minute of churning, add the chopped toasted hazelnuts (reserve a tablespoon for garnish) and mix until just combined.
Transfer half of the churned ice cream to a freezer-safe container. Dollop half of the Nutella over the top, then use a knife to gently swirl it through. Add the remaining ice cream and Nutella, swirl again, then sprinkle the reserved hazelnuts on top.
Freeze for at least 2 hours to firm up. For best texture, let it sit at room temperature for 5 minutes before scooping.

Zesty with crunchy hazelnut bits and velvety Nutella ribbons, every spoonful is a delight. Serve it in a waffle cone for a classic treat, or pile it on a warm brownie for an extra-indulgent sundae.

Spicy Chocolate Hazelnut with Chili

Whip up a batch of this Spicy Chocolate Hazelnut Ice Cream for a bold Mexican-inspired treat. The combination of rich dark chocolate, toasted hazelnuts, and a kick of cinnamon and chili will surprise and delight your taste buds. It's the perfect balance of creamy and spicy!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 oz dark chocolate (70% cocoa), finely chopped
1/2 cup hazelnuts, toasted and coarsely chopped
1 tsp ground cinnamon
1/2 tsp chili flakes
Pinch of fine sea salt
4 large egg yolks

Instructions

In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until mixture is steaming but not boiling, about 5 minutes.
While cream mixture heats, place finely chopped dark chocolate in a large heatproof bowl. Set aside.
In a separate small bowl, whisk egg yolks until smooth. Gradually pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil or it will curdle. (Tip: If you draw a line on the coated spoon and it holds, it's ready.)
Strain the custard through a fine-mesh sieve into the bowl with the chopped chocolate. Let sit for 1 minute, then stir until chocolate is fully melted and smooth.
Stir in ground cinnamon, chili flakes, and a pinch of salt. Taste and adjust chili if desired. (Tip: Start with less chili if you're sensitive to heat; you can add more after chilling.)
Cover the bowl with plastic wrap, pressing directly onto the surface to prevent a skin, and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, churn the base in an ice cream maker according to manufacturer's instructions, usually 20-25 minutes.
During the last 2 minutes of churning, add the toasted chopped hazelnuts so they distribute evenly.
Transfer the churned ice cream to an airtight container, cover, and freeze for at least 4 hours to firm up. (Tip: For easier scooping, let it sit at room temperature for 5 minutes before serving.)

Enjoy this ice cream with a sprinkle of extra chili flakes and a drizzle of honey for a sweet-heat kick. The creamy texture and crunchy hazelnuts make each bite a delight. It's a fantastic dessert for taco night or a spicy summer treat!

Boozy Chocolate Hazelnut Bourbon

Unbelievably rich and creamy, this adult-friendly ice cream is the ultimate indulgence. Swirled with chocolate hazelnut spread and a generous splash of bourbon, every bite is smooth, nutty, and just a little bit boozy. Perfect for date night or a special treat—you deserve it.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
6 large egg yolks
1 teaspoon vanilla extract

Add-Ins

1/2 cup chocolate hazelnut spread (like Nutella), at room temperature
3 tablespoons bourbon (or to taste)
4 ounces dark chocolate (70% cacao), chopped into small chunks

Instructions

In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Warm over medium heat, stirring occasionally, until the mixture is steaming but not boiling—aim for about 170°F on a thermometer.
While the cream mixture heats, place the egg yolks in a medium bowl and whisk until smooth.
Slowly pour about 1 cup of the warm cream mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to coat the back of the spoon—around 170°F to 175°F. Don't let it boil, or it may curdle.
Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
Whisk in the chocolate hazelnut spread until fully incorporated and smooth. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Once chilled, stir in the bourbon. The alcohol will keep the ice cream slightly softer but still scoopable.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions—usually about 20–25 minutes, until it resembles soft serve.
During the last 2 minutes of churning, add the chopped dark chocolate chunks, letting them fold in evenly.
Transfer the soft ice cream to an airtight container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze for at least 4 hours until firm. For best texture, let it sit at room temperature for 5 minutes before scooping.

This ice cream is luxuriously creamy with a subtle boozy kick that warms you from the inside out. The crunchy dark chocolate chunks and ribbons of hazelnut make every spoonful exciting. Try serving it in small bowls with a drizzle of extra bourbon or crumbled shortbread cookies on top.

Chocolate Hazelnut Ice Cream Sandwiches

A classic summer treat gets an upgrade with these chocolate hazelnut ice cream sandwiches—chewy chocolate cookies hugging a creamy, nutty center that’s pure indulgence.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup rich semi-sweet chocolate chips
1 pint store-bought chocolate hazelnut ice cream, softened slightly

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
In a large bowl, whisk the melted butter with both sugars until smooth and no lumps remain.
Add the egg and vanilla extract, whisking vigorously until the mixture is thick and glossy.
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix. Fold in the chocolate chips.
Chill the dough in the refrigerator for at least 30 minutes. (Tip: Chilling prevents the cookies from spreading too thin and keeps them chewy.)
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your palm.
Bake for 9 to 11 minutes, until the edges are set but the centers still look soft and slightly puffed. (Tip: For chewy cookies, pull them out when the centers are just underdone—they'll firm up as they cool.)
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once completely cool, scoop about 1/4 cup of softened chocolate hazelnut ice cream onto the flat side of one cookie, then top with another cookie and gently press together.
Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving. (Tip: Wrapping tightly prevents freezer burn and makes them easy to grab.)

With their fudgy, crinkly cookies and creamy, nutty ice cream, these sandwiches are a dreamy summer dessert. Try rolling the edges in crushed hazelnuts or mini chocolate chips for extra crunch just before serving.

Conclusion

Perfect for any occasion, these chocolate hazelnut ice cream recipes are sure to delight. Pick your favorite, whip up a batch, and let us know which one you loved most in the comments. Don’t forget to save this roundup on Pinterest for later! 🍦

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