Easy Chocolate Hazelnut Ice Cream | Nutella Ice Cream Recipe

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts in one layer on a baking sheet and roast 8 to 10 minutes until lightly browned and fragrant.
2. Let the hazelnuts cool 3 to 4 minutes, then rub them in a clean towel to remove as much skin as possible. Some skin can remain.
3. Once fully cooled, blend the hazelnuts (with a pinch of salt if you like) in a high-speed blender or food processor until smooth and creamy, scraping the sides as needed. This makes the hazelnut butter.
4. In a large bowl, whip the cold heavy cream to stiff peaks with a hand mixer.
5. Add the sweetened condensed milk, hazelnut butter and cocoa powder. Mix on low speed until fully combined.
6. Optionally, roughly chop about a quarter of the roasted hazelnuts and fold them in for texture.
7. Transfer to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight.
8. Let sit at room temperature 5 to 10 minutes before scooping.

Summarized from The Cooking Foodie's video. Watch it for the details.

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CreamHeavy creamSweetened condensed milkHazelnut