A creamy, delicious no-churn chocolate ice cream base with swirls of chocolate and hazelnut praline, ready in 30 minutes. The flavor combination will keep you coming back for more!
This might ruffle some feathers, but I’m gonna say it – plain chocolate ice cream is boring. That’s right – B.O.R.I.N.G. Chocolate is quite a one-dimensional flavor, and it needs something else to level it up. Something not-so-sweet, maybe even a little salty. And that’s where the hazelnut praline comes in.
If you don’t know, hazelnut praline paste is made by caramelizing hazelnuts and blending them into a smooth mixture, and let me tell you, it’s like liquid gold. It’s sweet, salty, roasted – the flavor is truly out of this world. And combined with chocolate? It will have you in a chokehold.
So to take this chocolate ice cream from basic to MIND BLOWING, we’ve paired it with swirls of homemade hazelnut praline paste that gives it that perfect sweet and salty flavor.
Both the praline and ice cream are simple to make and will be ready in under 30 minutes.
Let’s get into the details.
Hazelnut Praline Paste
As we discussed before, the praline paste is made with caramelized hazelnuts, and all you need is 4 ingredients: water, sugar, hazelnuts, and salt. The blending process takes a little time, but stay patient because it will get to a smooth texture.
Here are the steps for making the hazelnut praline paste.
- In a heavy-bottomed saucepan, add the sugar and water and heat on medium-low heat (without mixing) until the sugar is dissolved.
- Add the hazelnuts to the sugar mixture and mix with a silicone spatula or a wooden spoon. Eventually, the sugar will crystallize. Continue mixing, and the sugar will melt completely and turn amber, coating the hazelnuts evenly.
- Immediately remove the nuts from the pan and place them on a baking paper or silicone mat. Sprinkle with salt and let them chill until set, around 20 minutes.
- Once set, retain a few nuts for chopping, and add the remaining to a blender. Blend on high speed, mixing with a spatula every 2 minutes, until it turns into a smooth paste. It may take up to 10 minutes, depending on your blender. Set aside until ready to use.
Chocolate Ice Cream
The chocolate ice cream base is made with only 3 main ingredients – whipping cream, condensed milk, and melted chocolate, and comes together in 10 minutes.
Here are the steps for making the chocolate ice cream.
- In a bowl, add the liquid whipping cream and whip on medium speed until it reaches medium peaks. Do not overwhip at this step, as it has to be mixed further.
- Add the condensed milk and melted chocolate (making sure it’s not hot), and whip until it’s creamy and fully combined.
- Fold in finely chopped chocolate and praline hazelnuts until combined.
- Place the ice cream in a bowl, then add melted chocolate and spoonfuls of the praline paste and swirl them in with an offset spatula or a butter knife. Add plenty of the praline paste to make the ice cream more flavorful. Chill for 6-8 hours or overnight until set.
The praline paste will take this ice cream to another level, and trust me – you won’t be able to stop eating it.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Churn Chocolate & Hazelnut Praline Ice Cream
Equipment
- Heavy-bottomed saucepan
- Silicone spatula
- Blender
- Electric mixer with whisk attachment
- Offset spatula
Ingredients
Hazelnut Praline Paste
- 75 grams sugar
- 25 ml water
- 115 grams hazelnuts peeled and unsalted
- Pinch of sea salt
Chocolate Ice Cream
- 200 ml liquid whipping cream/heavy cream
- 100 ml condensed milk
- 100 grams milk chocolate melted
- 20 grams milk chocolate finely chopped
Instructions
Hazelnut Praline Paste
- Start by adding the sugar and water to a heavy-bottomed saucepan. Let it heat over medium-low without stirring, allowing the sugar to dissolve completely.
- Once dissolved, toss in the hazelnuts and stir gently using a wooden spoon or heatproof spatula. The sugar will begin to crystallize at first-keep stirring patiently. It’ll eventually melt again and turn a golden amber, coating the hazelnuts beautifully.
- Transfer the caramelized nuts right away onto parchment paper or a silicone mat. Sprinkle a pinch of salt on top and let them cool completely for about 20 minutes.
- Reserve a few whole praline hazelnuts for later. Add the rest to a blender and process until smooth, pausing every couple of minutes to scrape down the sides. This could take up to 10 minutes, depending on your blender’s power. Once it’s smooth and creamy, set it aside.
Chocolate Ice Cream
- Whip the liquid cream in a large bowl using a hand mixer on medium speed until it forms soft to medium peaks. Avoid overwhipping-you’ll need to mix it more later.
- Next, add in the sweetened condensed milk along with the melted chocolate (cooled slightly so it doesn’t seize), and whip again until smooth and thick.
- Gently fold in finely chopped chocolate pieces and the remaining chopped praline hazelnuts.
- Transfer the mixture to a container. Drizzle in melted chocolate and generous dollops of the praline paste, then use a knife or offset spatula to swirl everything through. The more praline paste you add, the more intense the flavor will be.
- Cover and freeze for 6–8 hours or overnight until firm.
Notes
- Don’t stir the sugar too early: Let the sugar and water heat undisturbed at first to prevent crystallization. Only stir once you add the hazelnuts.
- Blend in intervals: When making the praline paste, give your blender breaks every 1–2 minutes to avoid overheating and help the paste emulsify smoothly.
- Cool the chocolate: Make sure the melted chocolate has cooled down to room temperature before adding it to the cream-it should be melted but not warm.
- Customize the texture: For a chunkier bite, fold in more chopped hazelnuts or mini chocolate chips just before freezing.
- Go heavy on the swirl: Don’t be shy with the praline paste! The generous swirls not only look gorgeous but pack in that deep, nutty caramel flavor.
- Let it soften before scooping: Remove the ice cream from the freezer 5–10 minutes before serving for the creamiest texture.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time.
