Description
David Tanis’s Chocolate Hazelnut Ice Cream recipe delights with its rich and creamy texture, perfect for chocolate and hazelnut lovers.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread (like Nutella)
- 1/2 cup toasted hazelnuts, chopped
- Pinch of salt
Instructions
- In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, and a pinch of salt over medium heat. Stir continuously until the sugar and cocoa powder are fully dissolved, and the mixture is heated through but not boiling.
- Remove the saucepan from heat and stir in the vanilla extract and hazelnut spread until fully combined and smooth.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- During the last few minutes of churning, add the chopped toasted hazelnuts to the ice cream.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Serve in bowls or cones and enjoy!
Notes
- For a richer flavor, add a tablespoon of espresso powder to the mixture before heating.
- Try substituting the hazelnut spread with almond butter or peanut butter for a different nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Keywords: David Tanis’s Chocolate Hazelnut Ice Cream, Chocolate Ice Cream, Hazelnut Ice Cream