An easy recipe for the most delicious no churn chocolate hazelnut ice cream, with hazelnuts, Ferrero Rocher truffles, and Nutella swirl. The no churn chocolate ice cream base is rich, smooth and creamy, contrasted by the crunch of the hazelnuts and the truffles. And the chocolate hazelnut spread swirled throughout is the perfect finish.
You might also love these brown butter hazelnut maple sugar cookie bars, chocolate hazelnut cake, and chocolate hazelnut Linzer cookies.
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Why You’ll Love This Recipe
Easy to Make. Ice cream making doesn’t get easier than a no churn ice cream recipe. All you need is a mixer (hand held is just fine) to whip the cream until fluffy, then just stir in the rest of the ingredients.
Chocolate + Hazelnuts. Toasty, nutty hazelnuts and rich, creamy bittersweet chocolate are truly a perfect match. The flavors complement each other so well, and you won’t be able to stop with one scoop of this delectable ice cream.
Perfect for Hot Fall Days. Here in Denver, it’s been unseasonably hot this first week of September. So if you’re craving fall flavors but still want a cool treat, this chocolate hazelnut ice cream is just what you need!
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream. This will add fat and richness for a really smooth, creamy texture in the ice cream.
- Sweetened Condensed Milk. Sweetens the ice cream, and keeps it smooth.
- Unsweetened Cocoa Powder. Preferably, use a good-quality Dutch processed cocoa powder. Your ice cream will only taste as good as the cocoa powder, and I used this Rodelle Cocoa Powder, which is fantastic for baking.
- Vanilla Extract. Flavor.
- Salt. Balances the sweetness and enhances the flavor of the peanut butter.
- Hazelnuts. I used raw hazelnuts which I lightly toasted to bring out their nuttiness and crunch. If you use roasted salted hazelnuts, just reduce the extra salt in the recipe.
- Ferrero Rocher Truffles. These chocolate hazelnut truffles feature a crispy, chocolate dipped wafer shell, creamy chocolate filling, and a hazelnut hidden in the center. They’re fantastic chopped up and folded into today’s chocolate hazelnut ice cream.
- Nutella. You can use Nutella, or a generic chocolate hazelnut spread.
Instructions
- Pour the cream into a bowl. Use an electric mixer to whip the cream for several minutes, until soft, fluffy peaks form that hold their shape.
- Add the sweetened condensed milk, cocoa powder, vanilla and salt, and use a spatula to fold everything together until well combined.
- Roughly chop the hazelnuts and Ferrero Rocher truffles, and fold them into the ice cream.
- Add 1/2 cup of the Nutella, and gently swirl it in, leaving visible streaks.
- Spread the ice cream into a freezer-safe container. Swirl the remaining 1/4 cup Nutella on top of the ice cream. If you like, sprinkle with a few more chopped hazelnuts and Ferrero Rocher.
- Freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What cocoa powder did you use?
My personal favorite Dutch processed cocoa powders to use are Rodelle, Drost, Cacao Barry Extra Brute, and King Arthur Baking Company. In today’s recipe, I used Rodelle.
Should I use salted or unsalted hazelnuts?
You can use either, but if your hazelnuts are salted, you should reduce the added salt in the recipe.
You Might Also Like
Chocolate Hazelnut Cake 
Maple Hazelnut Sugar Cookie Bars Chocolate Hazelnut Linzer Cookies Chocolate Peanut Butter Ice Cream
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Chocolate Hazelnut Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsweetened Dutch-processed cocoa powder, sifted
- 1 tbsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup hazelnuts
- 6 Ferrero Rocher truffles
- ¾ cup Nutella (chocolate hazelnut spread)
Instructions
- Pour the cream into a bowl. Use an electric mixer to whip the cream for several minutes, until soft, fluffy peaks form that hold their shape.
- Add the sweetened condensed milk, cocoa powder, vanilla and salt, and use a spatula to fold everything together until well combined.
- Roughly chop the hazelnuts and Ferrero Rocher truffles, and fold them into the ice cream.
- Add 1/2 cup of the Nutella, and gently swirl it in, leaving visible streaks.
- Spread the ice cream into a freezer-safe container. Swirl the remaining 1/4 cup Nutella on top of the ice cream. If you like, sprinkle with a few more chopped hazelnuts and Ferrero Rocher.
- Freeze until firm enough to scoop, at least 8 hours, or overnight.
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