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Creamy Chocolate Hazelnut Ice Cream

Helen T. Patterson
This no-churn chocolate hazelnut ice cream is a quick and indulgent dessert featuring Nutella swirls, Ferrero Rocher, and crunchy hazelnuts.
Creamy, rich, and easy to make, it requires no special equipment—perfect for satisfying your sweet cravings anytime.
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Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings 2 (quarts)

Equipment

  • 1 Electric Mixer (stand or hand-held)
  • 1 large mixing bowl
  • 1 spatula
  • 1 Freezer-Safe Container
  • Measuring Cups and Spoons

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 or 1/8 tsp table salt
  • ⅓ cup hazelnuts roughly chopped
  • 6 Ferrero Rocher truffles chopped
  • ¾ cup Nutella divided (½ cup for folding, ¼ cup for topping)

Instructions
 

  • Prepare Your Equipment and Ingredients: Before starting, gather all your tools and ingredients.
    Ensure your electric mixer, whether stand or hand-held, is clean and ready.
    Use a large mixing bowl that can comfortably hold the whipped cream and folded ingredients without spilling.
    Have your measuring cups and spoons handy to ensure precise measurements.
    Chop the hazelnuts and Ferrero Rocher truffles ahead of time, and set the Nutella nearby so everything is within reach.
  • Chill the Cream for Optimal Whipping: For the creamiest texture, place the heavy whipping cream in the refrigerator until it’s thoroughly cold.
    Cold cream whips faster and holds peaks more reliably, creating a light and airy base for your ice cream.
    If you like, you can chill your mixing bowl for 10–15 minutes as well—this extra step helps achieve a fluffier result.
  • Whip the Cream to Soft Peaks: Pour the cold heavy whipping cream into your chilled mixing bowl.
    Using your electric mixer on medium-high speed, whip the cream for several minutes until soft peaks form.
    This means when you lift the beaters, the cream holds its shape but still has a slight droop at the tip.
    Whipping to this stage ensures your ice cream will have a light, creamy texture rather than being too dense.
  • Combine Sweetened Condensed Milk and Flavorings: In a separate small bowl or measuring cup, combine the sweetened condensed milk with sifted cocoa powder, vanilla extract, and salt.
    Mixing the cocoa powder first ensures there are no lumps in the chocolate flavor.
    Gently fold this chocolate mixture into the whipped cream using a spatula, taking care to preserve the airiness of the whipped cream.
    The result should be a rich, chocolatey base that’s smooth and velvety.
  • Prepare the Mix-Ins: Roughly chop your hazelnuts and Ferrero Rocher truffles.
    The hazelnuts provide a satisfying crunch, while the Ferrero Rocher adds a melt-in-your-mouth chocolate-hazelnut surprise.
    Be careful not to chop them too finely; you want distinct pieces throughout the ice cream for texture contrast.
  • Fold in Nuts and Truffles: Gently fold the chopped hazelnuts and Ferrero Rocher truffles into the chocolate cream mixture.
    Use a light hand to avoid deflating the whipped cream.
    This step ensures the mix-ins are evenly distributed, so each scoop of ice cream will have a perfect balance of crunchy nuts and chocolatey truffle pieces.
  • Swirl in Nutella for Richness: Measure out ½ cup of Nutella and spoon it over the ice cream mixture.
    Using your spatula, gently fold the Nutella into the ice cream with broad, slow strokes.
    The goal is to create visible streaks rather than fully incorporating it, resulting in decadent pockets of chocolate-hazelnut flavor.
    The swirls will remain luscious even after freezing.
  • Transfer to Freezer-Safe Container: Choose a container that is wide and shallow for even freezing.
    Spoon the ice cream mixture into the container and smooth the top with a spatula.
    Then, take the remaining ¼ cup of Nutella and drizzle it over the top. Use a butter knife or skewer to create decorative swirls, giving your ice cream a professional, marbled appearance.
    If desired, sprinkle a few additional chopped hazelnuts or Ferrero Rocher pieces on top for extra texture and visual appeal.
  • Freeze Until Firm: Cover the container with a lid or plastic wrap to prevent ice crystals from forming on the surface.
    Place it in the freezer for at least 8 hours, or preferably overnight, until it is completely firm.
    Check after the minimum time to ensure the ice cream is scoopable but fully set.
  • Serve and Enjoy: Once firm, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
    This makes it easier to serve while maintaining its creamy texture.
    Use a warm ice cream scoop for clean, perfect scoops.
    Enjoy as is, or pair with fresh berries, chocolate sauce, or extra hazelnuts for an indulgent treat that’s sure to impress family and friends.

Notes

  • Use cold heavy cream for best whipping results; this helps achieve a light and airy texture.
  • Sift the cocoa powder before adding it to avoid lumps and ensure a smooth chocolate base.
  • Roughly chop hazelnuts and Ferrero Rocher truffles to maintain a mix of textures throughout the ice cream.
  • Swirl the Nutella gently; overmixing can blend it completely, losing the signature streaks of flavor.
  • This ice cream is designed to be no-churn, so no special ice cream maker is required.
  • Freeze in a wide, shallow container for even firming and easier scooping.
  • Allow 5–10 minutes at room temperature before scooping for creamier serving consistency.