Get a little nutty, a little hazelnutty. This hazelnut-loaded ice cream uses both Nutella and chopped hazelnuts to achieve an intense hazelnut flavor. Add in some crushed Oreo cookies, and you’ve got a nutty chocolate dessert treat that simply can’t be resisted.
It’s Friday and it’s time for everybody to do the weekend dance. And, what better way is there to get you dancing, than with some ice cream, right? This one will have you doing the cha cha cha, the bump, and maybe perhaps even the robot just for fun. It’s super simple to make, and not overly sweet, due to the lack of sugar in the ice cream base. The only sweetness comes from the Nutella and the Oreo cookies, making it the perfect dessert for those like me, who happen to hate overly sugar-laden desserts.
Weird, huh? The girl who goes through a bag of sugar a week doesn’t particularly love sugar in abundance. What can I say? I like being weird, and I also enjoy eating my ice cream while dancing around the kitchen holding Brenna in one arm, tossed over my shoulder in complete disgust. Think that’s bad? I may or may not be holding a microphone spoon in my other hand at the same time. Yeah, that’s right, I sing and dance. Talented. Or just weird?
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1/4 Teaspoon Kosher Salt
- 1 (13-oz.) Jar Nutella
- 6 Egg Yolks
- 12 Oreo Cookies, Crushed
- 1/2 Cup Chopped Hazelnuts
Directions:
- Whisk the cream, milk, salt, and Nutella together in a medium saucepan, over medium heat, just until the mixture begins to form bubbles around the edges.
- Remove the cream mixture from the heat; set aside.
- Whisk egg yolks in a small bowl, and then whisk in 1 cup of cream, 1/4 cup at a time.
- Whisk the entire egg mixture into the cream mixture, and then return the saucepan to medium heat and cook until the ice cream base coats the back of a spoon; this should take between 5 and 7 minutes.
- Strain the ice cream through a fine mesh strainer into a glass container or bowl, and then allow it to come to room temperature.
- Cover and refrigerate the ice cream base overnight.
- Churn the ice cream for 20 to 25 minutes.
- Place the ice cream in a large mixing bowl and fold in the crushed Oreo Cookies and the chopped hazelnuts.
- Spoon the finished ice cream into a freezer-safe container and freeze for at least 4 hours before serving.
Suggestions:
- You can crush the Oreo cookies using your hands, or place them in a large Ziploc bag and crush them with a rolling pin.
- You can purchase 1/2 cup-sized bags of hazelnuts at your local market in the baking aisle.
Improvements:
- Add chocolate chunks to the ice cream mixture.
- Serve with an Oreo cookie on top.
- Use Double-Stuf Oreo cookies or other specialty Oreo cookies in this recipe.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1/4 Teaspoon Kosher Salt
- 1 (13-oz.) Jar Nutella
- 6 Egg Yolks
- 12 Oreo Cookies, Crushed
- 1/2 Cup Chopped Hazelnuts
Directions:
- Whisk the cream, milk, salt, and Nutella together in a medium saucepan, over medium heat, just until the mixture begins to form bubbles around the edges.
- Remove the cream mixture from the heat; set aside.
- Whisk egg yolks in a small bowl, and then whisk in 1 cup of cream, 1/4 cup at a time.
- Whisk the entire egg mixture into the cream mixture, and then return the saucepan to medium heat and cook until the ice cream base coats the back of a spoon; this should take between 5 and 7 minutes.
- Strain the ice cream through a fine mesh strainer into a glass container or bowl, and then allow it to come to room temperature.
- Cover and refrigerate the ice cream base overnight.
- Churn the ice cream for 20 to 25 minutes.
- Place the ice cream in a large mixing bowl and fold in the crushed Oreo Cookies and the chopped hazelnuts.
- Spoon the finished ice cream into a freezer-safe container and freeze for at least 4 hours before serving.
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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
