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Hazelnut Chocolate Ice Cream Recipe
5 from 6 votes

Hazelnut Chocolate Ice Cream Recipe

This easy Hazelnut Chocolate Ice Cream Recipe (gianduja) does not require an ice cream machine. It is made with hazelnut praline and bittersweet chocolate.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Calories: 282 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 1/2 cup hazelnut praline paste plus 2 tablespoons
  • 2 cups heavy cream
  • 8 oz bittersweet chocolate chopped, or semisweet chocolate
  • 1 can condensed milk

Instructions

    Cup of Yum
  1. In a saucepan, add the cream, praline paste, and chocolate. Mix over medium-low heat until combined.
  2. Keep stirring until the chocolate has completely melted.
  3. Remove from heat and let this mixture steep and cool for at least 1 hour
  4. Using a fine mesh strainer, strain the whole mixture into a bowl.
  5. Cover the bowl and cool in the fridge for at least 2 hours or overnight
  6. Remove bowl from the fridge and pour the contents into a mixer with the whip attachment
  7. Whip this mixture for 4-5 minutes or until creamy and soft
  8. Slowly add the condensed milk little by little
  9. Keep whipping for 2-3 minutes
  10. Pour this mixture into a rectangular pan and freeze overnight
  11. Enjoy!

Notes

  • homemade Hazelnut Praline Paste

Nutrition Information

Serving 11/2 cup Calories 282kcal (14%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 55mg (18%) Sodium 17mg (1%) Potassium 162mg (3%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 595IU (12%) Vitamin C 0.2mg (0%) Calcium 38mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 282

% Daily Value*

Serving 11/2 cup
Calories 282kcal 14%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 55mg 18%
Sodium 17mg 1%
Potassium 162mg 3%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 595IU 12%
Vitamin C 0.2mg 0%
Calcium 38mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.