I recently tried making Hazelnut Stracciatella Ice Cream Recipe at home, and honestly, it turned out better than I expected. The combination of roasted hazelnuts and thin shards of dark chocolate creates a rich and creamy dessert that tastes like something from a gourmet ice cream shop.
I loved how the nutty flavor infused into the custard base, giving every scoop a deep, roasted taste. When the melted chocolate hit the cold ice cream during churning, it instantly turned into delicate chocolate flakes.
If you enjoy homemade ice cream with a luxurious flavor, this recipe is absolutely worth trying, especially when served after a savory starter like Baked Goat Cheese Bruschetta Dip Recipe or paired with crispy snacks such as Smashed Tater Tots Recipe.
Ingredients
Below are the ingredients needed to make this creamy hazelnut stracciatella ice cream. Each one plays an important role in building the flavor and texture.
- 150 g whole hazelnuts – Roasted hazelnuts provide the main nutty flavor. Roasting them until deep golden brown helps intensify their taste.
- 420 g whole milk – Whole milk gives the base structure of the ice cream and keeps it smooth.
- 250 g double cream (heavy cream) – Adds richness and helps create a creamy, scoopable texture.
- 130 g light brown sugar – Gives sweetness along with a subtle caramel-like flavor.
- 1 tsp vanilla paste – Enhances the overall flavor and balances the nuttiness.
- ½ tsp sea salt – A small amount of salt improves the sweetness and depth of flavor.
- 25 g hazelnut paste – Intensifies the hazelnut flavor. Use paste that is close to 100% hazelnuts for best results.
- 40 g glucose syrup – Helps prevent ice crystals from forming and keeps the ice cream smooth.
- 25 g whole milk powder – Absorbs excess water and improves creaminess in the ice cream base.
- 85 g egg yolks – Used to create a custard base that makes the ice cream rich and silky.
- 100 g dark chocolate (about 72%) – Melted and drizzled into the ice cream during churning to create stracciatella chocolate shards.
Note: This quantity makes about 6 servings (around 1 liter of ice cream).
Variations
You can easily adapt this recipe depending on dietary preferences or flavor ideas.
Dairy-Free Version
Replace whole milk and cream with full-fat coconut milk and coconut cream. This keeps the texture creamy while making it lactose-free.
Sugar-Free Option
Use a sugar substitute like erythritol or monk fruit sweetener in place of brown sugar. Keep in mind that sweetness and texture may change slightly.
Extra Nutty Flavor
Add a handful of chopped roasted hazelnuts during the final churning stage for crunchy texture.
Chocolate Variation
Although dark chocolate is traditional for stracciatella, you can use milk or white chocolate for a sweeter flavor.
Coffee Hazelnut Twist
Add a small amount of espresso powder to the custard base for a subtle mocha-style ice cream.
Cooking Time
- Prep Time: 1 hour 20 minutes
- Cooking Time: 10 minutes
- Churning Time: 30 minutes
- Total Time: About 2 hours (plus overnight chilling)
Equipment You Need
- Ice cream machine – Churns the custard into smooth ice cream.
- Baking tray – Used to roast the hazelnuts.
- Large saucepan – For heating milk, cream, and making the custard.
- Mixing bowl – For whisking egg yolks and sugar.
- Sieve – Strains the custard to keep it smooth.
- Stick blender – Blends the custard for a silky texture.
- Food thermometer – Ensures the custard reaches the right temperature.
- Piping bag – Helps drizzle melted chocolate into the churning ice cream.
How to Make Hazelnut Stracciatella Ice Cream Recipe?
This recipe uses a custard base infused with roasted hazelnuts to create deep flavor and a smooth texture. The chocolate is added during the final stage to create classic stracciatella flakes. Follow these steps carefully for the best homemade ice cream.
Roast the Hazelnuts
Start by preheating your oven to around 200°C (390°F). Spread the hazelnuts evenly on a baking tray and roast them until they become deep golden brown.
Let them cool slightly, then remove the skins and chop them roughly. Roasting the nuts helps release their oils and enhances the overall flavor of the ice cream.
Infuse the Milk and Cream
In a saucepan, combine the whole milk, cream, half of the sugar, vanilla paste, and salt. Heat the mixture over low heat until it begins to steam but not boil.
Add the chopped roasted hazelnuts into the warm milk mixture. Allow the nuts to steep for about one hour so their flavor fully infuses into the liquid.
Prepare the Custard Base
After the infusion time, strain the milk mixture through a sieve into another saucepan. Press the hazelnuts gently to extract as much flavored liquid as possible.
Add the hazelnut paste, glucose syrup, and milk powder, then whisk until combined. Heat the mixture gently until steaming.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly pour a small portion of the hot milk mixture into the yolks while whisking constantly.
This process is called tempering and prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan.
Cook the Custard
Cook the mixture over low heat while stirring constantly with a spatula. Continue cooking until the custard thickens and reaches about 82°C (180°F).
Remove it from the heat and blend briefly with a stick blender to create a smooth consistency. Then strain the custard again to remove any lumps.
Chill the Custard
Allow the custard to cool completely at room temperature. Once cooled, cover the surface with baking paper and refrigerate overnight.
This resting period helps develop deeper flavors and ensures the base is cold enough for churning.
Churn the Ice Cream
Pour the chilled custard into your ice cream machine and start churning. The mixture will gradually thicken and become similar to soft-serve ice cream.
Most machines take around 30 minutes to reach this stage.
Add the Stracciatella Chocolate
Melt the dark chocolate gently using a microwave or bain-marie until smooth. Transfer it into a piping bag for easy drizzling.
While the ice cream machine is still running, pipe a thin stream of melted chocolate into the ice cream. The cold temperature instantly freezes it, creating delicate chocolate shards.
Freeze and Set
Once the chocolate is mixed in, churn for about 30 more seconds. Transfer the ice cream into a freezer-safe container.
Freeze it for at least four hours before serving so it fully sets into scoopable ice cream.
Additional Tips for Making This Recipe Better
From my own experience making this ice cream, a few small tricks can make a big difference.
- I always roast the hazelnuts until they are deeply golden because it really boosts the nutty flavor.
- I prefer using high-quality hazelnut paste that is almost pure hazelnuts. It gives the ice cream a stronger and more authentic taste.
- I chill the custard overnight instead of just a few hours because the flavor develops much better.
- I drizzle the chocolate slowly in a very thin stream to get those delicate chocolate flakes instead of big chunks.
- I dip my ice cream scoop in hot water before serving so the scoops come out smooth and clean.
How to Serve Hazelnut Stracciatella Ice Cream Recipe?
This ice cream is delicious on its own, but a few simple presentation ideas can make it even better.
Serve scoops in chilled bowls or waffle cones for a classic dessert. Sprinkle chopped roasted hazelnuts on top to add a crunchy texture that complements the creamy ice cream.
You can also drizzle a little melted chocolate or chocolate sauce over the scoops for extra indulgence. For an elegant presentation, serve it alongside biscotti or crisp wafers.
Another great idea is pairing it with warm brownies or chocolate cake. The contrast between warm dessert and cold ice cream is absolutely irresistible.
Nutritional Information
Here is a general estimate of the nutrition per serving.
- Calories: ~350 kcal
- Protein: ~6 g
- Carbohydrates: ~28 g
- Fat: ~24 g
These values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
Storing in the Freezer
Store the ice cream in an airtight container in the freezer. Homemade ice cream is best eaten within two weeks before large ice crystals begin forming.
Restoring Texture
If the ice cream becomes very firm, let it sit at room temperature for about 5–10 minutes before scooping. This softens it slightly and restores its creamy texture.
Re-Freezing
Avoid repeatedly melting and refreezing the ice cream. Doing so can create ice crystals and negatively affect the smooth consistency.
Why You’ll Love This Recipe
This homemade ice cream has several reasons to become your favorite dessert.
- Rich and creamy texture
The custard base made with egg yolks, milk, and cream creates a luxurious texture that is smooth and scoopable. - Deep hazelnut flavor
Using both roasted hazelnuts and hazelnut paste gives the ice cream an intense nutty taste that stands out. - Classic stracciatella chocolate shards
Drizzling melted chocolate into the churning ice cream forms thin chocolate flakes that melt beautifully in every bite. - Perfect for special desserts
This ice cream pairs wonderfully with cakes, brownies, or simply served in a cone for a gourmet treat. - Customizable flavor options
You can easily adapt it with different chocolates, added nuts, or flavor variations to suit your taste.
If you love homemade desserts, this hazelnut stracciatella ice cream recipe is a must-try. It combines roasted nut flavor with delicate chocolate shards to create a dessert that feels both indulgent and elegant. Once you make it at home, it’s hard to go back to store-bought ice cream.
Hazelnut Stracciatella Ice Cream Recipe
Ingredients
Method
- Start by preheating your oven to around 200°C (390°F). Spread the hazelnuts evenly on a baking tray and roast them until they become deep golden brown.
- Let them cool slightly, then remove the skins and chop them roughly. Roasting the nuts helps release their oils and enhances the overall flavor of the ice cream.
- In a saucepan, combine the whole milk, cream, half of the sugar, vanilla paste, and salt. Heat the mixture over low heat until it begins to steam but not boil.
- Add the chopped roasted hazelnuts into the warm milk mixture. Allow the nuts to steep for about one hour so their flavor fully infuses into the liquid.
- After the infusion time, strain the milk mixture through a sieve into another saucepan. Press the hazelnuts gently to extract as much flavored liquid as possible.
- Add the hazelnut paste, glucose syrup, and milk powder, then whisk until combined. Heat the mixture gently until steaming.
- In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly pour a small portion of the hot milk mixture into the yolks while whisking constantly.
- This process is called tempering and prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan.
- Cook the mixture over low heat while stirring constantly with a spatula. Continue cooking until the custard thickens and reaches about 82°C (180°F).
- Remove it from the heat and blend briefly with a stick blender to create a smooth consistency. Then strain the custard again to remove any lumps.
- Allow the custard to cool completely at room temperature. Once cooled, cover the surface with baking paper and refrigerate overnight.
- This resting period helps develop deeper flavors and ensures the base is cold enough for churning.
- Pour the chilled custard into your ice cream machine and start churning. The mixture will gradually thicken and become similar to soft-serve ice cream.
- Most machines take around 30 minutes to reach this stage.
- Melt the dark chocolate gently using a microwave or bain-marie until smooth. Transfer it into a piping bag for easy drizzling.
- While the ice cream machine is still running, pipe a thin stream of melted chocolate into the ice cream. The cold temperature instantly freezes it, creating delicate chocolate shards.
- Once the chocolate is mixed in, churn for about 30 more seconds. Transfer the ice cream into a freezer-safe container.
Notes
- I always roast the hazelnuts until they are deeply golden because it really boosts the nutty flavor.
- I prefer using high-quality hazelnut paste that is almost pure hazelnuts. It gives the ice cream a stronger and more authentic taste.
- I chill the custard overnight instead of just a few hours because the flavor develops much better.
- I drizzle the chocolate slowly in a very thin stream to get those delicate chocolate flakes instead of big chunks.
- I dip my ice cream scoop in hot water before serving so the scoops come out smooth and clean.
