10 Creative Chocolate Hazelnut Ice Cream Variations

Wondering how to elevate your chocolate hazelnut obsession? From boozy bourbon to zesty orange, these 10 creative variations will turn your ice cream game upside down. Let’s dive in!

Classic Italian Chocolate Hazelnut Gelato

Keenly anticipated by gelato aficionados, this indulgent no-churn rendition of Classic Italian Chocolate Hazelnut Gelato delivers a velvety, spoon-coating texture that rivals artisanal gelaterias. Crafted with intense cocoa and luscious hazelnut paste, it’s a symphony of deep, nutty richness.

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

Ingredients

Base

• 2 cups heavy cream (very cold, for best volume)
• 1 (14-ounce) can sweetened condensed milk

Flavorings

• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed, for deeper color)
• 1/3 cup hazelnut paste (such as Nutella or homemade; stir before measuring)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (fine sea salt, to balance sweetness)

Instructions

1. In a medium bowl, whisk together the sweetened condensed milk, cocoa powder, hazelnut paste, vanilla extract, and salt until smooth and fully combined. Tip: Sift the cocoa powder first to avoid lumps.
2. In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Chill the bowl and beaters for 10 minutes beforehand for faster whipping.
3. Gently fold one-third of the whipped cream into the cocoa-hazelnut mixture using a rubber spatula to lighten the base. Continue folding in the remaining cream in two additions, taking care not to deflate the mixture—stop as soon as no white streaks remain.
4. Transfer the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top with a spatula. Tip: Press a piece of parchment directly onto the surface to prevent ice crystals.
5. Freeze for at least 6 hours or overnight until firm. For scoopable texture, let it sit at room temperature for 5-10 minutes before serving.

Luxuriously dense yet airy, this gelato melts on the tongue with an intense hazelnut-cocoa embrace. Serve it alongside a shot of espresso for an affogato, or sandwiched between two chocolate wafer cookies for a decadent treat.

Vegan Chocolate Hazelnut Ice Cream

For those seeking a decadent yet dairy-free indulgence, this Vegan Chocolate Hazelnut Ice Cream delivers a velvety, rich experience that rivals any traditional gelato. The combination of full-fat coconut milk and hazelnut butter creates a luscious, nutty base, while cocoa powder deepens the chocolate flavor without any heaviness.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Ice Cream Base

• 2 cans (13.5 oz each) full-fat coconut milk (chilled overnight for best texture)
• 3/4 cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
• 1/2 cup hazelnut butter (stir well before measuring; homemade or store-bought)
• 3/4 cup maple syrup (or agave, adjust to sweetness preference)
• 2 teaspoons vanilla extract (pure, not imitation)
• 1/4 teaspoon salt (fine sea salt, to balance sweetness)

Optional Add-ins

• 1/2 cup chopped roasted hazelnuts (for crunch, fold in before freezing)

Instructions

1. In a large mixing bowl, whisk together the full-fat coconut milk, cocoa powder, hazelnut butter, maple syrup, vanilla extract, and salt until completely smooth and no lumps remain. (Tip: Sift the cocoa powder first to avoid clumps.)
2. If using, fold in the chopped roasted hazelnuts gently with a spatula until evenly distributed. (Tip: Toast the hazelnuts at 350°F for 5-7 minutes for extra flavor.)
3. Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. (Tip: For extra creaminess, churn in an ice cream maker according to manufacturer's instructions instead of still-freezing.)
4. Freeze for at least 6 hours, or until firm. For the best scoopable texture, let the ice cream sit at room temperature for 5-10 minutes before serving.
5. Serve in bowls or cones, and enjoy the silky, chocolate-hazelnut perfection.

Lusciously creamy and intensely chocolatey, this ice cream boasts a smooth, melt-in-your-mouth texture thanks to the fat from coconut milk and hazelnut butter. For an extra dessert twist, scoop it over a warm brownie or swirl in some vegan chocolate sauce just before freezing for a marbled effect.

Chocolate Hazelnut Ice Cream with Caramel Swirl

Every spoonful of this Chocolate Hazelnut Ice Cream with Caramel Swirl is a study in luxurious contrasts—a velvety, nutty base swirled with ribbons of salted caramel that cut through the richness. It’s the kind of frozen indulgence that feels both decadent and refined, perfect for a summer evening or a dinner party finale.

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

Ingredients

• 1 cup heavy cream (preferably 35% fat)
• 1 cup whole milk
• 1/2 cup granulated sugar (divided)
• 4 large egg yolks
• 1/4 cup unsweetened cocoa powder (good-quality)
• 1/3 cup hazelnut paste (or Nutella for shortcut)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• For the caramel:
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter (cubed)
• Flaky sea salt (for finishing)

Instructions

1. In a medium saucepan, whisk together 1 cup heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, and 1/4 cup cocoa powder. Heat over medium heat, stirring occasionally, until steaming but not boiling—about 5 minutes. Use a heavy-bottomed pan to prevent scorching.
2. In a separate bowl, whisk 4 egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened. Gradually pour half of the hot cream mixture into the yolks, whisking constantly. This tempers the yolks without scrambling them.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly with a silicone spatula, until it thickens enough to coat the back of the spatula—about 3–4 minutes. Do not let it boil.
4. Remove from heat and stir in 1/3 cup hazelnut paste, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Pour through a fine-mesh sieve into a bowl to remove any curds. Cool to room temperature, then refrigerate until completely chilled, at least 4 hours or overnight.
5. For the caramel: In a small saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium heat, swirling occasionally, until deep amber—about 6–8 minutes. Remove from heat and carefully whisk in 1/4 cup heavy cream (mixture will bubble), then 2 tablespoons butter and a pinch of flaky sea salt. Let cool to room temperature.
6. Churn the chilled base in an ice cream maker according to manufacturer’s instructions. During the last 2 minutes of churning, drizzle in the caramel in a thin stream, allowing it to swirl without fully mixing.
7. Transfer the ice cream to a freezer-safe container, layering with any remaining caramel. Press a piece of parchment directly onto the surface to prevent ice crystals, then freeze until firm, at least 6 hours.
8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and top with a sprinkle of flaky sea salt.

Zigzagging through the creamy chocolate hazelnut base, the salted caramel folds create an irresistible interplay of bitterness and sweetness. Serve scoops in chilled bowls with extra flaky sea salt for contrast, or sandwich between two chocolate wafer cookies for an elevated ice cream sandwich.

Chocolate Hazelnut Stracciatella Ice Cream

Known for its velvety texture and sophisticated flavor profile, this Chocolate Hazelnut Stracciatella Ice Cream brings together the richness of roasted hazelnuts with delicate shards of dark chocolate for an indulgent frozen treat.

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

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup hazelnut spread (such as Nutella; use quality brand for best flavor)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate (70% cacao), finely chopped (for stracciatella; choose a chocolate you enjoy eating)

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, sugar, hazelnut spread, cocoa powder, and salt. Whisk over medium heat until smooth and steaming, about 5 minutes. Do not let it boil.
2. In a separate bowl, whisk egg yolks until pale. Gradually ladle about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
3. Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170°F), about 5-7 minutes. Tip: Cook gently to avoid curdling; patience here ensures a silky base.
4. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract. Chill in the refrigerator until completely cold, at least 4 hours or overnight. Tip: For best texture, ensure the base is thoroughly chilled before churning.
5. Once chilled, churn in an ice cream maker according to the manufacturer's instructions, typically 20-25 minutes. Tip: The mixture should be very cold; if it’s too warm, the ice cream will be icy.
6. During the last minute of churning, add the finely chopped dark chocolate. The chocolate will break into small shards as it incorporates, creating the stracciatella effect.
7. Transfer the ice cream to a lidded container, pressing a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze until firm, at least 4 hours.

Scoop this ice cream into chilled bowls for an elegant dessert or pair with a warm brownie for a decadent sundae. The interplay of creamy hazelnut and crisp chocolate shards creates a delightful contrast in every spoonful.

Chocolate Hazelnut Ice Cream Sandwich

Under the golden afternoon light, a chocolate hazelnut ice cream sandwich is pure nostalgia elevated. This handheld treat combines silky, nutty ice cream with soft, fudgy chocolate cookies for a sophisticated summer indulgence.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/4 cup chopped toasted hazelnuts (optional, for crunch)

Instructions

1. Make the ice cream: In a medium bowl, whisk together the heavy cream, whole milk, 1/3 cup sugar, chocolate hazelnut spread, and a pinch of salt until smooth. Churn in an ice cream maker according to manufacturer’s instructions, then fold in the chopped toasted hazelnuts if using. Transfer to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
2. Make the cookies: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the softened butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, beating until combined. Gradually mix in the dry ingredients until just incorporated. Cover the dough and refrigerate for 30 minutes (this prevents spreading and yields thicker, softer cookies).
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop 2-tablespoon rounds of dough, placing them 2 inches apart. Bake for 8–10 minutes, until the edges are set and the centers look slightly underdone (they will continue to bake on the sheet). Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Assemble the sandwiches: Once the cookies and ice cream are fully chilled, let the ice cream sit at room temperature for 5 minutes to soften slightly. Place a generous scoop of ice cream (about 1/4 cup) onto the flat side of one cookie. Top with a second cookie, flat side down, and gently press until the ice cream spreads to the edges. Repeat with remaining cookies and ice cream. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving to firm up.

Deeply chocolatey and luxuriously smooth, each bite strikes a perfect balance between cookie chew and creamy chill. For an extra touch, roll the edges of the finished sandwiches in crushed hazelnuts or drizzle with warm chocolate hazelnut spread just before serving.

Chocolate Hazelnut Affogato

Sublime in its simplicity, the Chocolate Hazelnut Affogato marries the bitter intensity of freshly pulled espresso with the creamy decadence of chocolate hazelnut gelato, creating a dessert that is as sophisticated as it is effortless.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 2 minutes

Ingredients

• 2 scoops chocolate hazelnut gelato (about 1/2 cup total)
• 2 shots freshly brewed espresso (about 1/4 cup), or strong brewed coffee
• Optional: shaved dark chocolate and toasted hazelnuts for garnish

Instructions

1. Place two small serving cups in the freezer for 5 minutes to chill. (Tip: for even easier scooping, let the gelato sit at room temperature for 2 minutes before scooping.)
2. Scoop one generous ball of chocolate hazelnut gelato into each chilled cup, pressing lightly to compact.
3. Brew 2 shots of espresso using an espresso machine or stovetop moka pot until rich and steaming. (Tip: use a dark roast and grind just before brewing for the best crema.)
4. Immediately pour the hot espresso over the gelato, aiming for the center to let the heat slowly melt the edges while the core stays cold. (Tip: set each cup on a small plate to catch any overflow.)
5. If garnishing, top with a few shaved dark chocolate curls and a sprinkle of toasted hazelnuts for added texture. Serve at once before the gelato fully melts.

Witness the beautiful interplay of temperatures and textures: the bitter heat of the espresso cuts through the sweet, creamy gelato, while the chocolate and hazelnut notes linger. For an extra indulgent twist, swap the gelato for a scoop of vanilla bean or serve with a crisp biscotti on the side.

Chocolate Hazelnut Sorbet

With the deep richness of cocoa and the nutty warmth of hazelnut, this dairy-free sorbet offers a velvety, indulgent experience that rivals any gelato. The addition of vanilla bean rounds out the flavors beautifully.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (40g) unsweetened cocoa powder, sifted if lumpy
• 1/4 teaspoon salt
• 2 cups (480ml) water
• 1/2 cup (120ml) hazelnut puree (or hazelnut butter, stirred well)
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• Optional: 1/4 cup chopped toasted hazelnuts for garnish

Instructions

1. In a medium saucepan, whisk together sugar, sifted cocoa powder, and salt until combined.
2. Add water and whisk until smooth and no lumps remain.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally. Boil for 1 minute exactly.
4. Remove from heat. Stir in hazelnut puree and vanilla extract until fully incorporated and smooth.
5. Transfer the mixture to a heatproof bowl and allow to cool to room temperature, about 30 minutes. Then cover and refrigerate until completely chilled, at least 2 hours or overnight. (Tip: Chilling thoroughly ensures a smoother churn.)
6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy, typically 20–25 minutes. (Tip: Do not overchurn; stop when it resembles soft serve.)
7. Transfer the sorbet to an airtight container and freeze for at least 4 hours until firm. (Tip: For a softer texture, serve immediately after churning.)
8. Before serving, let the sorbet sit at room temperature for 5 minutes to soften slightly. Garnish with chopped toasted hazelnuts if desired.

Frozen to a silky, scoopable consistency, this sorbet boasts a deep chocolate flavor with subtle hazelnut undertones. Serve it in chilled bowls with a dollop of coconut whipped cream for an extra touch of elegance, or simply enjoy its pure, refined simplicity.

Chocolate Hazelnut Ice Cream with Cookie Dough

Just when you thought homemade ice cream couldn't surpass the artisan brands, this Chocolate Hazelnut Ice Cream with Cookie Dough proves otherwise. The rich, nutty base gets a playful crunch from vanilla-flecked cookie dough chunks, creating an indulgent dessert that feels both sophisticated and nostalgic.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

Chocolate Hazelnut Ice Cream Base

• 2 cups heavy cream (or full-fat half-and-half for lighter texture)
• 1 cup whole milk (for richness)
• 3/4 cup granulated sugar (or half honey for complexity)
• 1/2 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/2 cup hazelnut spread (like Nutella, or homemade)
• 1/4 teaspoon fine sea salt (to balance sweetness)
• 4 large egg yolks (room temperature for smoother custard)
• 1 teaspoon pure vanilla extract (not imitation)

Vanilla Cookie Dough

• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup packed light brown sugar (or dark brown for more molasses flavor)
• 2 tablespoons granulated sugar
• 1 large egg (beaten, for structure)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 teaspoon salt (to enhance sweetness)
• 1/2 cup mini chocolate chips (or chopped dark chocolate)

Instructions

1. In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, cocoa powder, and salt. Heat over medium heat, stirring occasionally, until mixture is steaming but not simmering—about 5 minutes. (Tip: Do not let it boil, as it may scorch the cocoa.)
2. Remove from heat and whisk in hazelnut spread until smooth. Set aside.
3. In a separate bowl, whisk egg yolks until pale and slightly thickened. Gradually pour half of the warm cream mixture into the yolks, whisking constantly to temper them. (Tip: Pouring slowly prevents the yolks from scrambling.)
4. Return the egg-cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon—about 3 to 4 minutes at 170°F. (Tip: Do not exceed 180°F or it may curdle.)
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract. Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
6. While the base chills, make the cookie dough: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the beaten egg and vanilla extract until combined.
7. Add flour and salt, mixing on low speed until just incorporated. Fold in mini chocolate chips. Form the dough into a disc, wrap in plastic, and chill for at least 1 hour. (Tip: Chilling ensures the dough firms up so it doesn't sink in the ice cream.)
8. Once the ice cream base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions—typically 20 to 25 minutes until it resembles soft serve.
9. With the machine running, break the chilled cookie dough into small 1/2-inch pieces (about 1 cup total) and add them gradually during the last 2 minutes of churning. (Tip: Adding too early may break down the chunks; do so when the ice cream is nearly done.)
10. Transfer the soft ice cream to an airtight container, pressing a piece of parchment paper directly onto the surface. Freeze until firm, at least 4 hours.

No spoonful is alike, thanks to the velvety chocolate hazelnut swirl and the tender cookie dough bites scattered throughout. Serve it in chilled bowls for an elegant finish, or sandwich between two warm chocolate chip cookies for an unforgettable ice cream sandwich.

Spicy Chocolate Hazelnut Ice Cream

Kick off your summer with a dessert that marries rich chocolate, toasted hazelnuts, and a whisper of heat. This Spicy Chocolate Hazelnut Ice Cream balances deep cocoa notes with the gentle warmth of cayenne and cinnamon, creating a truly sophisticated frozen treat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 4 oz dark chocolate (70% cacao), finely chopped
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup chopped hazelnuts, toasted

Instructions

1. Preheat the oven to 350°F. Spread the chopped hazelnuts on a baking sheet and toast for 8–10 minutes, until fragrant and lightly golden. Set aside to cool.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, cayenne, cinnamon, and salt. Whisk well to dissolve the cocoa powder. Place over medium heat and cook, stirring occasionally, until the mixture is hot and steaming but not boiling (about 175°F).
3. While the cream mixture heats, place the egg yolks in a medium heatproof bowl and whisk until smooth.
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. This gradual addition prevents scrambling. Then pour the tempered yolk mixture back into the saucepan.
5. Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon and reaches 170°F on a candy thermometer. Do not let it boil. (Tip: using a thermometer ensures perfect doneness without curdling.)
6. Remove from heat and immediately add the chopped dark chocolate and chocolate hazelnut spread. Stir until completely melted and smooth.
7. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract.
8. Cover the bowl with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight. (Tip: thorough chilling yields a creamier texture during churning.)
9. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
10. During the last minute of churning, add the toasted hazelnuts and churn just until incorporated. Transfer the ice cream to an airtight container, smoothing the top. Freeze for at least 4 hours until firm.

With its velvety texture and surprising warmth, this ice cream is perfect on its own or atop a warm brownie for an indulgent contrast. The cayenne lingers subtly, while the cinnamon and hazelnuts add layers of comfort—a truly memorable dessert.

Chocolate Hazelnut Soft Serve

Nothing compares to the silkiness of homemade Chocolate Hazelnut Soft Serve, a luxurious treat that rivals any artisanal shop. With the deep richness of cocoa and the nutty sweetness of hazelnut, this frozen dessert glides over the tongue with a velvety smoothness that begs to be swirled into a cone.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (sifted, for smoothness)
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. In a medium saucepan over medium heat, combine 1 1/2 cups heavy cream and 1 1/2 cups whole milk. Heat, stirring occasionally, until small bubbles appear around the edges, about 4–5 minutes—do not let it boil.
2. Whisk together 3/4 cup granulated sugar and 1/3 cup sifted unsweetened cocoa powder in a small bowl to eliminate lumps. Gradually whisk the dry mixture into the warm cream mixture until fully incorporated and smooth.
3. Add 1/2 cup chocolate hazelnut spread and 1/4 teaspoon fine sea salt. Continue whisking over medium heat until the spread is melted and the mixture is homogenous, about 2 minutes. Remove from heat.
4. Stir in 1 teaspoon vanilla extract. Pour the mixture through a fine-mesh sieve into a bowl to catch any undissolved solids—this ensures a silky texture. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until very cold. For faster chilling, set the bowl in an ice bath.
5. Once fully chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–25 minutes. Do not overchurn, or the texture may become icy. The soft serve should be thick and creamy, clinging to the paddle.
6. Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for up to 2 hours for a firmer scoopable consistency.

Pair this silky soft serve with warm brownies for a decadent dessert, or scoop it into waffle cones and drizzle with extra hazelnut spread. Each spoonful delivers an airy, melt-in-your-mouth experience that balances deep cocoa notes with the toasty aroma of hazelnuts.

Conclusion

Between the classic, the boozy, and the downright decadent, there’s a chocolate hazelnut ice cream here for every craving. I’d love to know which one you try first—drop your fave in the comments and save this post to your Pinterest board for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.