Ah, Hazelnut Mocha Ice Cream! Just saying the name conjures up images of sunny afternoons spent in the backyard, a scoop in one hand and a good book in the other. I can still remember the first time I made this delightful dish. It was during a sweltering summer, and I decided to whip up something cooler than my usual chocolate chip cookies. When I took that first creamy bite, I was instantly transported to a cozy cafe in Italy, where every spoonful is a luxurious treat.
What makes this ice cream so special? Well, it’s the perfect combination of rich chocolate and nutty hazelnut, with a hint of coffee to wake up those taste buds! From birthdays to brunches, and quiet evenings, every occasion feels just a little more special with this homemade delight. So grab your ice cream maker, and let’s dive into making this delicious frozen treat!
What’s in Hazelnut Mocha Ice Cream?
Heavy Cream: This creamy base is what gives the ice cream that luscious mouthfeel. I prefer using organic heavy cream, as it has a fresher flavor that really shines through.
Whole Milk: Whole milk adds lightness and a rich texture without being overly dense. You could also use a low-fat version if you’re watching your dairy intake, but trust me, whole milk is where the flavor is!
Granulated Sugar: Sweetness is essential in balancing out the rich flavors. I like to use regular granulated sugar, but feel free to experiment with coconut sugar for a healthier twist.
Hazelnut Paste: The star ingredient! This luscious paste will infuse the ice cream with that delightful nutty flavor. I typically use a high-quality hazelnut paste, like the one from Nutella’s competitors – they’re often less sweet, letting the hazelnut shine.
Cocoa Powder: Unsweetened cocoa powder brings that rich chocolate flavor. I recommend using Dutch-processed cocoa for a deeper, more complex taste.
Instant Coffee Powder: Just a teaspoon or two adds a subtle coffee kick that enhances both the mocha and hazelnut elements. I usually go for a medium roast for the best balance of flavor.
Vanilla Extract: A dash of vanilla adds warmth and rounds out the flavors beautifully—always use pure vanilla extract for the best results!
Is Hazelnut Mocha Ice Cream Good for You?
While ice cream is a treat, it can indeed be a delicious indulgence that still has some redeeming qualities! Let’s break it down:
Heavy Cream and Whole Milk: These provide calcium and vitamin D, but they also add a good amount of saturated fat. It’s essential to be mindful of portion sizes, especially if you’re keeping an eye on your fat intake.
Hazelnut Paste: Hazelnuts are packed with healthy fats, vitamins E and B, and antioxidants. Plus, they can help with heart health!
Cocoa Powder: Dark chocolate (or cocoa powder in this case) is rich in flavonoids, which are great for circulation and overall heart health. It’s a win-win!
Instant Coffee Powder: Coffee can boost metabolism and has been linked to various health benefits, but moderation is key, especially for those sensitive to caffeine.
So, while this ice cream is undoubtedly a treat, it has its perks! Just remember, it’s all about balance!
Ingredients
– 2 cups Heavy Cream
– 1 cup Whole Milk
– 3/4 cup Granulated Sugar
– 1/2 cup Hazelnut Paste
– 1/4 cup Unsweetened Cocoa Powder
– 2 teaspoons Instant Coffee Powder
– 1 teaspoon Vanilla Extract
*This recipe serves about 6 people or 1 quart of ice cream.*
How to Make Hazelnut Mocha Ice Cream?
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally until the sugar is dissolved and the mixture begins to warm (do not let it boil!).
2. Remove the saucepan from heat and whisk in the hazelnut paste, cocoa powder, instant coffee powder, and vanilla extract. Make sure everything is fully combined for that silky smooth texture!
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. This step ensures the flavors meld beautifully!
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Transfer the soft ice cream to an airtight container and freeze for about 4 hours or until firm.
6. When you’re ready to indulge, scoop a generous portion into a bowl or cone, and enjoy every creamy, dreamy bite!
Creative Twists for Hazelnut Mocha Ice Cream
– **Add a swirl of chocolate fudge**: Just before transferring your ice cream to the container, drizzle in some chocolate fudge sauce and use a knife to create beautiful swirls.
– **Make it a milkshake**: Blend scoops of this ice cream with some milk for a nutty mocha milkshake—it’s divine!
– **Top with whipped cream and chopped hazelnuts**: Elevate your serving by adding a dollop of whipped cream and some coarsely chopped hazelnuts for an extra crunch.
There you have it—an indulgent and utterly delicious recipe for Hazelnut Mocha Ice Cream! I encourage you to give this a try, and I promise you won’t be disappointed. It’s the perfect treat to savor during those warm days or whenever that sweet tooth hits. Don’t forget to share your ice cream-making adventure with me; I would love to hear your thoughts and any tweaks you made! Enjoy!