Indulge in this creamy, eggless chocolate hazelnut ice cream that’s both decadent and guilt-free.
Made with wholesome ingredients like whole milk, rich cream, and protein-packed hazelnuts, it delivers a satisfying dose of good fats and plant-based nutrients.
Quick to prepare and freezer-friendly, this ice cream is perfect for everyday treats, family gatherings, or as a simple, impressive dessert that everyone will love.
Eggless Chocolate Hazelnut Ice Cream
Equipment
- 1 large mixing bowl
- (1) Whisk
- 1 Ice Cream Maker
- 1 freezer-safe container or tin
- 1 knife (for swirling and chopping)
Ingredients
- 2 cups whole milk
- 2 cups heavy cream or whipping cream
- 300 grams sweetened condensed milk
- 5 –6 tablespoons unsweetened cocoa powder
- 1 cup hazelnut candies chopped
- 2 –3 tablespoons chocolate syrup
Instructions
- Prepare the Chocolate Base: In a large mixing bowl, combine the unsweetened cocoa powder with the sweetened condensed milk. Whisk thoroughly until the cocoa is completely dissolved and the mixture is smooth and lump-free. This will create a rich, chocolatey base that forms the heart of your ice cream.
- Incorporate Milk and Cream: Gradually pour in the heavy cream and whole milk while continuing to whisk. Ensure the mixture is evenly blended and slightly frothy. This combination of cream and milk gives the ice cream its creamy, velvety texture without needing eggs.
- Freeze in Ice Cream Maker: Pour the chocolate-hazelnut mixture into your ice cream maker and freeze according to the manufacturer’s instructions. This usually takes 20–30 minutes, depending on your machine, and will result in a soft, scoopable ice cream base.
- Layer Hazelnuts in Container: Transfer about three-quarters of the ice cream into a freezer-safe container or tin. Evenly sprinkle half of the chopped hazelnut candies over the ice cream. This layering ensures each scoop has a satisfying crunch.
- Top and Swirl: Pour the remaining ice cream over the hazelnuts, followed by the rest of the chopped candies. Drizzle the chocolate syrup evenly on top. Using a knife, gently swirl the syrup and nuts through the ice cream for a marbled, nutty finish.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer for at least 2 hours. This allows the flavors to meld and the ice cream to firm up properly.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately. The creamy chocolate base combined with crunchy hazelnuts and rich syrup makes each bite irresistibly decadent.
Notes
- Use full-fat cream and milk for the creamiest texture.
- Adjust the sweetness by adding more or less sweetened condensed milk.
- Chopped hazelnuts can be lightly toasted for extra flavor.
- Swirling chocolate syrup enhances the visual appeal and richness.
- Make sure your ice cream maker’s bowl is fully frozen before use for best results.
- Store ice cream in an airtight container to prevent ice crystals.
- Let ice cream sit at room temperature for a few minutes before scooping for easier serving.
Chef’s Secrets To Perfect Creaminess
For a luxuriously smooth and creamy ice cream, always use full-fat milk and cream.
Whisking the cocoa powder thoroughly into condensed milk prevents lumps and ensures a consistent chocolate flavor.
When layering the hazelnuts, lightly toast them in a dry pan to bring out their nutty aroma.
Finally, the gentle swirling of chocolate syrup creates an attractive marbled effect and adds an extra punch of chocolate in every bite.
Serving Suggestions For Maximum Enjoyment
Serve this ice cream in a chilled bowl or a crispy cone for a delightful contrast of textures.
It pairs beautifully with fresh berries, sliced bananas, or a drizzle of caramel sauce for a luxurious twist.
For an elegant dessert, garnish with a few whole hazelnuts or a sprinkling of cocoa powder.
This ice cream also works as a creamy filling for chocolate sundaes or as a topping for brownies and cakes.
Storage Tips To Maintain Freshness
Keep your ice cream stored in an airtight, freezer-safe container to preserve flavor and prevent ice crystals.
For best texture, avoid frequent thawing and refreezing. If the ice cream becomes too firm, leave it at room temperature for 5–10 minutes before scooping.
This recipe can stay fresh in the freezer for up to 2 weeks, making it perfect for batch preparation or meal-prep style dessert planning.
Frequently Asked Questions
1. Can I use plant-based milk and cream?
Yes! Almond, oat, or soy-based milk and cream can be substituted for a dairy-free version.
Note that texture may be slightly lighter, so choose a full-fat variety for creaminess.
2. Can I skip the chocolate syrup?
Absolutely. The ice cream will still be rich and flavorful.
The syrup is optional and mainly adds visual appeal and a deeper chocolate taste.
3. Can I make this without an ice cream maker?
Yes, you can. Mix all ingredients thoroughly, pour into a freezer-safe container, and stir every 30–40 minutes for the first 2–3 hours to prevent ice crystals and create a smooth texture.
4. How do I make the ice cream less sweet?
Reduce the amount of sweetened condensed milk slightly.
Taste the mixture before freezing and adjust gradually to maintain balance between chocolate and sweetness.
5. Can I add other nuts or toppings?
Definitely! Chopped almonds, pecans, or even chocolate chips work well.
Just layer them in the same way as the hazelnuts to ensure each scoop has crunchy surprises.
