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Eggless Chocolate Hazelnut Ice Cream

Helen T. Patterson
Enjoy a rich, nutty, and creamy ice cream without eggs! This eggless chocolate hazelnut ice cream combines cocoa, creamy milk, and crunchy hazelnuts for a simple, indulgent dessert that’s freezer-friendly and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 35 minutes
Freeze Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine International
Servings 8

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.