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Milk chocolate & hazelnut ice cream

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  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Scoop into creamy bliss with milk chocolate and hazelnut ice cream, a delightful fusion of nutty crunch and luscious chocolate swirls.

  • Makes1, 1.5L
  • Cook time15 minutes
  • Prep time15 minutes, + 12 hours freezing time
Milk chocolate & hazelnut ice cream

Ingredients

  • 3 cups (750ml) thickened cream
  • 1 cup (250ml) milk
  • 200g milk chocolate, chopped
  • 1 tbs chocolate-hazelnut spread
  • 8 free-range egg yolks
  • 1 cup (220g) brown sugar
  • 2 tbs chocolate-hazelnut spread, extra
  • 1 tbs Frangelico liqueur (optional)
  • Waffle cones, to serve

Nutritional information

Per 1/4 cup ice cream (without cones): Energy: 680kJ/163 Cals (8%), Protein: 2g (4%), Fat: 12g (17%), Sat Fat: 7g (29%), Carb: 12g (4%), Sugar: 12g (13%), Dietary Fibre: 0.2g (1%), Sodium 18mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the cream, milk and chocolate-hazelnut spread in a medium saucepan over medium heat. Bring to a simmer, then remove from heat.

  2. Step 2

    Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale. Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the saucepan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 mins or until the custard thickens and coats the back of the spoon or until the mixture reaches 80°C on a sugar thermometer. (Don’t overheat or the custard will split.)

  3. Step 3

    Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until firm.

  4. Step 4

    Place the extra chocolate-hazelnut and Frangelico, if using, in a small bowl and stir until smooth. Use a metal spoon to coarsely break up the ice cream. Working quickly, transfer the ice cream to a food processor and process until smooth. Return to the metal container with the chocolate-hazelnut spread mixture and gently fold to marble. Cover with foil and place in the freezer for a further 4-6 hours or until firm.

  5. Step 5

    Scoop the ice cream into waffle cones and serve immediately.

Milk chocolate & hazelnut ice cream

Milk chocolate & hazelnut ice cream
  • Makes1, 1.5L
  • Cook time15 minutes
  • Prep time15 minutes, + 12 hours freezing time
Ingredients
  • 3 cups (750ml) thickened cream
  • 1 cup (250ml) milk
  • 200g milk chocolate, chopped
  • 1 tbs chocolate-hazelnut spread
  • 8 free-range egg yolks
  • 1 cup (220g) brown sugar
  • 2 tbs chocolate-hazelnut spread, extra
  • 1 tbs Frangelico liqueur (optional)
  • Waffle cones, to serve
    Description

    Scoop into creamy bliss with milk chocolate and hazelnut ice cream, a delightful fusion of nutty crunch and luscious chocolate swirls.

    Method
    1. Step 1

      Combine the cream, milk and chocolate-hazelnut spread in a medium saucepan over medium heat. Bring to a simmer, then remove from heat.

    2. Step 2

      Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale. Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the saucepan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 mins or until the custard thickens and coats the back of the spoon or until the mixture reaches 80°C on a sugar thermometer. (Don’t overheat or the custard will split.)

    3. Step 3

      Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until firm.

    4. Step 4

      Place the extra chocolate-hazelnut and Frangelico, if using, in a small bowl and stir until smooth. Use a metal spoon to coarsely break up the ice cream. Working quickly, transfer the ice cream to a food processor and process until smooth. Return to the metal container with the chocolate-hazelnut spread mixture and gently fold to marble. Cover with foil and place in the freezer for a further 4-6 hours or until firm.

    5. Step 5

      Scoop the ice cream into waffle cones and serve immediately.