This easy Hazelnut Chocolate Ice Cream Recipe (gianduja) does not require an ice cream machine. It is made with hazelnut praline and bittersweet chocolate.
Hazelnut Chocolate Ice Cream Recipe
Oh boy, do I have a treat for you. First of all, this decadent Hazelnut Chocolate Ice Cream Recipe is super easy to make and the flavor is very similar to any gelato store in Italy. And second, the hazelnut flavor is intense and the chocolate compliments it so perfectly.
Growing up, Gianduja (chocolate hazelnut flavor) has always been my favorite kind of ice cream. It’s similar to Nutella but more intense. Now add the silky creaminess and you got a winning dessert.
The secret to this Hazelnut Chocolate Ice Cream Recipe is to use real hazelnut praline. You either make it at home with this RECIPE or if you’re strapped for time, you can purchase it HERE at Amazon.
I usually buy mine at the Kosher store around the corner but now that I learned How To Make Praline Paste at home I have it always on hand when needed.
What I love about this Hazelnut Chocolate Ice Cream Recipe, is that you don’t need an ice cream machine! All you need is a stove, freezer, and mixer, and I’m pretty sure you have all three.
The weather in Miami is getting worse by the minute. The heat, the humidity, and the sun are killing me. The options are: either stay inside or be in a body of water. No in betweens. So, due to this, ice cream and sorbets have been a lifesaver. Now the question is: how to survive July and August?
Last year I made a delicious Nutella Ice Cream, this year I decided to step it up a notch and make this awesome Hazelnut Chocolate Ice Cream Recipe. Let me know which one you like best.
Finally, I hope you can try this delicious Hazelnut Chocolate Ice Cream Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Hazelnut Chocolate Ice Cream Recipe
Ingredients
- 1/2 cup plus 2 tablespoons hazelnut praline paste*
- 2 cups Heavy Cream
- 8 oz Bittersweet or Semisweet chocolate chopped
- 1 can condensed Milk
Instructions
- In a saucepan, add the cream, praline paste, and chocolate. Mix over medium-low heat until combined.
- Keep stirring until the chocolate has completely melted.
- Remove from heat and let this mixture steep and cool for at least 1 hour
- Using a fine mesh strainer, strain the whole mixture into a bowl.
- Cover the bowl and cool in the fridge for at least 2 hours or overnight
- Remove bowl from the fridge and pour the contents into a mixer with the whip attachment
- Whip this mixture for 4-5 minutes or until creamy and soft
- Slowly add the condensed milk little by little
- Keep whipping for 2-3 minutes
- Pour this mixture into a rectangular pan and freeze overnight
- Enjoy!
Nutrition
You may also like these No Churn Ice Cream recipes:
2 Ingredient Dulce de Leche Ice Cream
hazelnut and chocolate is such an incredible flavour combination that i know this ice-cream would be delicious. love it!
Thank you so much, Thalia!
I came across this recipe recently and would like to try it for its innovative use of hazelnut praline. Could you clarify what you mean by “condensed milk:” do you mean sweetened condensed milk or do you mean evaporated milk? Thanks!
sweetened condensed milk