Dark Chocolate Hazelnut Praline Ice Cream

Imperial July 4, 2026July 4, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 8 hours 35 minutes, including chilling and freezing

Quick Ingredients

Hazelnut ice cream base: 1 cup roasted hazelnuts, 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 5 large egg yolks, 1/4 teaspoon fine sea salt, 1 teaspoon vanilla extract
Praline shards: 1/2 cup roasted hazelnuts, 3/4 cup granulated sugar, 2 tablespoons water, 1/8 teaspoon fine sea salt
Dark chocolate ribbons: 4 ounces 70% dark chocolate, 1 teaspoon refined coconut oil or neutral oil

Do This

1. Toast 1 1/2 cups hazelnuts at 350 degrees F for 10 to 12 minutes, rub off loose skins, then divide into 1 cup for the base and 1/2 cup for praline.
2. Heat cream, milk, sugars, and salt to 160 degrees F, blend with 1 cup roasted hazelnuts for 60 to 90 seconds, then strain.
3. Temper the egg yolks with the warm hazelnut cream, cook the custard to 170 to 175 degrees F, strain again, add vanilla, and chill for at least 4 hours.
4. Make praline by cooking sugar and water to a deep amber 320 degrees F, pouring over chopped hazelnuts, cooling, and breaking into shards.
5. Churn the chilled base for 20 to 25 minutes, adding crushed praline during the last 2 minutes.
6. Melt dark chocolate with coconut oil, cool slightly, and drizzle into the moving ice cream in a thin stream to create ribbons.
7. Pack into a chilled container, freeze 4 hours, then scoop and serve.

Why You’ll Love This Recipe

Deep hazelnut flavor: Roasted hazelnuts are blended directly into the cream base, giving the ice cream a rich, nutty, European-style praline flavor.
Silky custard texture: Egg yolks and heavy cream create a smooth, luxurious base that scoops beautifully after freezing.
Crunchy, glossy praline shards: Homemade caramel-coated hazelnuts add a satisfying crackle in every bite.
Elegant dark chocolate ribbons: Melted bittersweet chocolate is drizzled into the churned ice cream, forming delicate stracciatella-style ribbons that balance the sweetness.

Grocery List

Produce: No produce required; optional fresh raspberries or sliced strawberries for serving
Dairy: Heavy cream, whole milk, large egg yolks
Pantry: Raw hazelnuts, granulated sugar, light brown sugar, fine sea salt, vanilla extract, 70% dark chocolate, refined coconut oil or neutral oil

Full Ingredients

For the Roasted Hazelnuts

1 1/2 cups raw hazelnuts, skin-on or blanched, divided after roasting

For the Hazelnut Custard Base

1 cup roasted hazelnuts, from the amount above
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup packed light brown sugar
5 large egg yolks
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

For the Hazelnut Praline Shards

1/2 cup roasted hazelnuts, from the amount above, roughly chopped
3/4 cup granulated sugar
2 tablespoons water
1/8 teaspoon fine sea salt

For the Dark Chocolate Ribbons

4 ounces 70% dark chocolate, finely chopped
1 teaspoon refined coconut oil or neutral oil

Optional for Serving

1 tablespoon finely chopped praline, reserved from the batch
1 tablespoon shaved dark chocolate
Fresh raspberries or strawberries

Dark Chocolate Hazelnut Praline Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Chill your equipment and roast the hazelnuts

If using a freezer-bowl ice cream maker, place the bowl in the freezer at least 24 hours before churning. For best texture, also chill a 1-quart freezer-safe storage container while the ice cream churns later.

Preheat the oven to 350 degrees F. Spread 1 1/2 cups raw hazelnuts on a rimmed baking sheet in a single layer. Roast for 10 to 12 minutes, shaking the pan halfway through, until the nuts smell deeply toasted and the skins look blistered. If the hazelnuts are skin-on, transfer them to a clean kitchen towel and rub firmly to remove as much loose skin as possible. A little remaining skin is fine and adds a pleasant roasted note.

Divide the roasted hazelnuts into 1 cup for the ice cream base and 1/2 cup for the praline shards. Roughly chop the 1/2 cup portion and set it aside.

Step 2: Infuse and blend the hazelnut cream

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the sugar dissolves and the mixture reaches about 160 degrees F. Do not let it boil.

Add the 1 cup roasted hazelnuts reserved for the base. Let the nuts steep in the hot dairy for 15 minutes off the heat. Carefully transfer the mixture to a blender and blend on high for 60 to 90 seconds, until the hazelnuts are very finely blended and the cream looks beige and fragrant.

Pour the mixture through a fine-mesh sieve into a clean bowl or large measuring cup, pressing firmly on the nut solids to extract as much flavorful cream as possible. Discard the pressed solids. For an extra-silky finish, strain through a nut milk bag or a double layer of cheesecloth after the fine-mesh sieve.

Step 3: Cook the custard base

Wipe out the saucepan, then pour the strained hazelnut cream back into it. Warm over medium-low heat until steaming and about 150 to 160 degrees F.

In a medium bowl, whisk 5 large egg yolks until smooth. Slowly ladle about 1 cup of the warm hazelnut cream into the yolks while whisking constantly. This gently warms the yolks so they do not scramble. Pour the tempered yolk mixture back into the saucepan.

Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 170 to 175 degrees F and lightly coats the back of the spatula. This usually takes 6 to 9 minutes. Do not let the custard boil.

Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in 1 teaspoon vanilla extract.

Step 4: Chill the hazelnut custard thoroughly

Set the bowl of custard into a larger bowl filled with ice water. Stir for 5 to 10 minutes, until the custard cools to room temperature. Cover the surface directly with parchment paper or plastic wrap to prevent a skin from forming.

Refrigerate for at least 4 hours, or until the base is very cold, ideally 40 degrees F or colder. Overnight chilling is excellent and will give the finished ice cream an especially smooth texture.

Step 5: Make the hazelnut praline shards

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Scatter the 1/2 cup roughly chopped roasted hazelnuts in a thin layer near the center.

In a small heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring. Swirl the pan gently as the sugar dissolves and begins to color. Continue cooking until the caramel turns deep amber and reaches about 320 degrees F on a candy thermometer, about 7 to 9 minutes.

Immediately pour the hot caramel over the chopped hazelnuts, tilting the pan carefully to spread it into a thin layer. Sprinkle with 1/8 teaspoon fine sea salt. Let cool completely at room temperature for 20 to 25 minutes, until hard and glossy.

Break the praline into small shards with your hands, or place it in a zip-top bag and tap gently with a rolling pin. Aim for a mix of tiny crunchy bits and a few larger shards, about 1/4 inch wide. Reserve 1 tablespoon for garnish if you like.

Step 6: Melt the dark chocolate for ribbons

Place 4 ounces finely chopped 70% dark chocolate and 1 teaspoon refined coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until almost melted. Stir until completely smooth. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water.

Let the melted chocolate cool until warm but still fluid, about 90 to 95 degrees F. If it is too hot, it can melt the ice cream; if it is too cool, it may clump before forming delicate ribbons.

Step 7: Churn the ice cream and add the praline

Pour the chilled hazelnut custard into your ice cream maker and churn according to the manufacturer’s instructions. Most machines will take 20 to 25 minutes. The ice cream is ready for mix-ins when it looks thick, creamy, and similar to soft serve.

During the last 2 minutes of churning, add most of the crushed hazelnut praline a spoonful at a time. Add it gradually so the pieces distribute evenly without overwhelming the machine.

Step 8: Create the dark chocolate ribbons and freeze

During the final 30 to 60 seconds of churning, drizzle about half of the warm melted chocolate into the moving ice cream in a very thin stream. The chocolate will set on contact and break into crisp ribbons and flakes.

Spoon half of the ice cream into the chilled storage container. Drizzle with some of the remaining melted chocolate and sprinkle with a few extra praline shards. Add the rest of the ice cream, then finish with the remaining chocolate and praline. Use a butter knife to make one or two gentle swirls only; too much stirring will break the ribbons into tiny flecks.

Press a piece of parchment paper directly onto the surface, cover tightly, and freeze at 0 degrees F for at least 4 hours, or until firm enough to scoop.

Step 9: Scoop and serve

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls or waffle cones. For a polished dessert-shop finish, top each serving with a pinch of reserved praline, a few dark chocolate shavings, and fresh berries if desired.

Pro Tips

Use a thermometer for the custard: Pull the custard from the heat at 170 to 175 degrees F. Higher heat can scramble the eggs and create a grainy base.
Strain for silkiness: Blending the hazelnuts gives big flavor, but straining removes gritty bits so the final texture stays smooth and elegant.
Keep the praline pieces small: Very large shards look beautiful but can be hard to bite when frozen. A mix of small bits and thin shards gives the best crunch.
Drizzle chocolate slowly: A thin stream creates delicate ribbons. A thick pour creates large chunks that may sink or clump.
Chill everything well: A very cold base and chilled storage container help the ice cream freeze quickly, which keeps ice crystals small.

Variations

Gianduja-style ice cream: Whisk 2 tablespoons chocolate-hazelnut spread into the warm custard before chilling for a softer, chocolate-kissed base.
Espresso praline version: Add 1 teaspoon instant espresso powder to the warm dairy before blending with the hazelnuts. Coffee deepens the roasted flavor and pairs beautifully with dark chocolate.
Salted caramel hazelnut swirl: Layer in 1/3 cup thick salted caramel sauce while packing the ice cream into the container. Use fewer praline shards if you prefer a less sweet finish.

Storage & Make-Ahead

Store the ice cream in a shallow, airtight freezer container with parchment paper pressed directly onto the surface. It keeps well for up to 2 weeks at 0 degrees F. For the best texture, place the container toward the back of the freezer where the temperature is most stable.

The hazelnut custard base can be made up to 24 hours ahead and kept refrigerated. The praline can be made up to 1 week ahead; store it in an airtight container at cool room temperature with parchment between layers. Avoid refrigerating praline because humidity can make it sticky. Melt the chocolate just before churning so it stays fluid enough to form ribbons.

Nutrition (per serving)