Hazelnut Ice Cream is the perfect blend of creamy and smooth, finished with a rich chocolate shell and crunchy puffed quinoa. Inspired by the flavors of Ferrero Rocher, this dessert is incredibly indulgent.
Ready for more homemade ice cream recipes? Try my Honey Ice Cream with Pistachio Brittle, White Rabbit Ice Cream Recipe, Butter Pecan Ice Cream Sandwiches, Strawberry Ice Cream with Basil Oil, and No-Churn Strawberry Cheesecake Ice Cream.
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After preparing this homemade hazelnut ice cream, it’s safe to say that I love making ice cream from scratch. The flavor is a delicate balance of sweet and salty. It has a rich base infused with roasted hazelnuts, giving each bite a deep nutty flavor.
This dessert feels like a grown-up treat—something sophisticated yet so satisfying. I love the contrast of the lusciously creamy ice cream against the crunchy magic shell. Honestly, I think this might just be my new favorite flavor!
Why This Recipe Works
- Great for Special Occasions – It’s the kind of dessert that impresses both in taste and presentation, perfect for when you’re craving something a little more elevated. I’m thinking birthdays, anniversaries, date nights, and dinner parties.
- Easy, Step-by-Step Process – Despite its sophisticated flavors, this recipe is straightforward to make at home. With an easy-to-follow process, you can whip up a batch of homemade ice cream that feels like something you’d get from a gourmet shop.
- Customizable for Your Taste – You can easily adapt this versatile recipe to suit your preferences. Adjust the sweetness, experiment with different types of chocolate for the magic shell, or even add extra toppings like crushed hazelnuts or flaky salt.
Tools You’ll Need
Ingredients You Will Need for Hazelnut Ice Cream
Here is a breakdown of what you will need to make this Ferrero Rocher-inspired ice cream. For actual measurements, see the recipe card at the end of this post.
Hazelnut Ice Cream Base
- Hazelnut – Use roasted hazelnuts with the skins removed for the best flavor. Roasting brings out their natural sweetness and nuttiness, which infuses the ice cream with a deep, rich taste.
- Milk – We aren’t skimping on fat here. Use whole milk to create a smooth and creamy texture. Paired with heavy cream, it gives the ice cream its luxurious, velvety feel.
- Cane sugar – It’s not ice cream if it’s not sweet!
- Milk powder – Use either 2% or whole milk powder. This adds extra creaminess, absorbs excess water, preventing icecrystals, and enhances the overall texture of the ice cream, giving it that professional quality.
- Xanthan gum – This helps thicken the ice cream base and prevents ice crystals from forming. This is how you achieve that ultra-smooth, scoopable texture.
- Pure vanilla extract – I use Nielson Massey for its rich and pure flavor.
- Kosher salt – Diamond Crystal is my go-to for its clean taste and texture. A pinch of salt perfectly balances the sweetness and enhances the nutty flavors.
Magic Shell
- 55% Chocolate baking chips – Use high-quality chocolate like Valrhona or Guittard for a rich, decadent shell that melts smoothly and hardens to a crisp finish.
- Quality olive oil – Choose a neutral-tasting olive oil, such as Baroncini, to avoid overpowering the flavor of the chocolate. Alternatively, you can use refined coconut oil for a more subtle taste, or unrefined coconut oil if you prefer a slight hint of coconut.
- Puffed quinoa – This adds a fun crunch to the magic shell. It is similar to the crispy texture found in Ferrero Rocher or Crunch Bars.
Optional Garnish
- Flaky salt – A sprinkle of flaky salt, like Maldon, adds a subtle contrast to the sweetness of the chocolate and ice cream, enhancing the overall flavor experience.
How To Make Hazelnut Ice Cream
Below is a summary of how to make hazelnut-flavored ice cream. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Rough-chop roasted hazelnut then transfer to a medium saucepan.
- Add all ice cream base ingredients except vanilla extract and salt to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
- Turn off heat and stir in vanilla and salt.
4. Allow to come to room temperature, then transfer the mixture to a refrigerator-safe container. Cover and place in the refrigerator for at least 5 hours, best if overnight.
5. Strain the mixture well and discard hazelnuts. Pour the liquid mixture into the canister.
6. Churn the ice cream according to your ice cream maker’s instructions.
7. While ice cream further sets, make the magic shell.
8. Transfer the churned ice cream into a container and freeze until it sets further or enjoy as-is with desired amount of chocolate magic shell.
Chocolate Magic Shell
- Carefully place a heat-safe bowl over a bowl or small saucepan of hot water. Pour chocolate into the top bowl and stir with a spatula until chocolate fully melts. Stir in olive oil or coconut oil until combined. Add puffed quinoa and stir. Set top bowl aside.
Tips and Tricks
- Use roasted or toasted hazelnuts. It enhances the nutty taste, making the ice cream even more flavorful.
- Chill the ice cream base overnight if possible. This allows the flavors to deepen and ensures a smoother, creamier texture when churned.
- Strain the mixture well before churning. Removing any remaining hazelnut bits ensures your ice cream has a smooth, velvety texture.
- Opt for high-quality chocolate like Valrhona or Guittard. Using premium chocolate creates a glossy, crisp magic shell that complements the ice cream.
- Select the right oil for your magic shell. Refined coconut oil gives a neutral flavor, while unrefined coconut oil adds a subtle coconut note. A mild olive oil is also a great alternative for a non-coconut option.
- Add extra puffed quinoa for more crunch. It mimics the crispy texture of Ferrero Rocher or Crunch Bars, adding even more dimension to the magic shell.
- Work quickly when applying the magic shell. It hardens almost instantly once drizzled over cold ice cream, so be ready to serve and enjoy right away.
- Store leftover ice cream in an airtight container. This will help prevent ice crystals and keep the ice cream fresh for longer.
Variations
- No Churn Hazelnut Ice Cream – To make this recipe without an ice cream maker, whip the heavy cream until stiff peaks form. Then fold the chilled hazelnut mixture into the whipped cream gently, ensuring it’s well combined. Transfer the mixture to a freezer-safe container, cover, and freeze for 6-8 hours or until firm.
- Nutella Swirl – Add a swirl of Nutella to the ice cream just before freezing for an extra rich and chocolatey twist that complements the hazelnut flavor.
- Coffee-Hazelnut Ice Cream – Infuse the base with a tablespoon of instant espresso powder for a delicious coffee flavor that tastes amazing with roasted hazelnuts.
Frequently Asked Questions
What is Italian hazelnut ice cream called?
Italian hazelnut ice cream is called gelato alla nocciola. It’s a classic flavor in Italy, known for its creamy texture and rich, nutty taste from toasted hazelnuts.
What pairs well with hazelnut ice cream?
Hazelnut ice cream pairs well with chocolate, fresh berries, and coffee. Try serving it alongside brownies, chocolate cake, fresh raspberries, or a cup of espresso.
Do I have to use xanthan gum?
Xanthan gum helps create a smoother texture and prevents ice crystals from forming. If you don’t have it, you can leave it out, but the ice cream may not be as creamy.
What can I use if I don’t have puffed quinoa for the magic shell?
You can substitute puffed rice or even crushed hazelnuts for a similar crunchy texture. Both will add a satisfying bite to the magic shell.
Looking for More Dessert Recipes?
- Cherry Panna Cotta Recipe
- Mango Smoothie Recipe
- Honey Butter Toast with Strawberries
- Brown Butter Chocolate Chip Cookies with Toffee
- Pots de Creme
- Easy Chocolate Lava Cake Recipe
Loving this Hazelnut Ice Cream Recipe?
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Hazelnut Ice Cream with Chocolate Shell
Equipment
- Ice Cream Maker
- strainer
- Spatula
- 2 Heat-Safe Bowls
Ingredients
Hazelnut Ice Cream Base
- 1¾ cups hazelnut, roasted and skins removed
- 2 cups whole milk
- 1⅓ cups heavy cream
- ⅔ cup cane sugar
- 2 tablespoons milk powder, 2% or whole milk
- ¼ teaspoon xanthan gum
- 1½ teaspoons pure vanilla extract, I use Nielson Massey
- ¼ teaspoon kosher salt, Diamond Crystal
Magic Shell
- ¾ cup 55% chocolate baking chips, Valhrona or Guittard baking bars, 5 ounces
- 1½ tablespoons quality olive oil, can use refined coconut oil
- ¼ cup puffed quinoa
Optional Garnish
- flaky salt
Instructions
- Rough-chop roasted hazelnut then transfer to a medium saucepan.
- Add all ice cream base ingredients except vanilla extract and salt to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
- Turn off heat and stir in vanilla and salt.
- Allow to come to room temperature, then transfer the mixture to a refrigerator-safe container. Cover and place in the refrigerator for at least 5 hours, best if overnight.
- Strain the mixture well and discard hazelnuts. Pour the liquid mixture into the canister.
- Churn the ice cream according to your ice cream maker's instructions.
- While ice cream further sets, make the magic shell.
- Transfer the churned ice cream into a container and freeze until it sets further or enjoy as-is with desired amount of chocolate magic shell.
Chocolate Magic Shell
- Carefully place a heat-safe bowl over a bowl or small saucepan of hot water. Pour chocolate into the top bowl and stir with a spatula until chocolate fully melts. Stir in olive oil or coconut oil until combined. Add puffed quinoa and stir. Set top bowl aside.
