Nutella Ice Cream with Chocolate Hazelnut Granola Topping

Nutella Ice Cream with Chocolate Hazelnut Granola {La Casa de Sweets}

Nutella, everyone’s favorite chocolate-hazelnut spread.  I haven’t come across a single person who isn’t a fan.  I don’t know a lot of people who aren’t fans of ice cream, so this is pretty much the best of both worlds, right?

I couldn’t just leave it at that, though.  Not that creamy Nutella-flavored ice cream isn’t enough, but I wanted to step up the chocolate and hazelnut flavors, only in a slightly healthier way…so I decided to top off the ice cream with a homemade granola topping.  Chocolate and hazelnut granola is healthy in my book…

Ice cream + granola = Nutella goodness

Nutella Ice Cream &

Chocolate Hazelnut Granola Topping

Serves 6-8

Nutella Ice Cream Ingredients:

  • 2 cups milk
  • 2 cups heavy cream*
  • 3/4 cup sugar
  • 4 egg yolks, lightly beaten
  • 1 cup Nutella

Nutella Ice Cream Instructions:

  • In a medium saucepan over medium heat, whisk together the milk, heavy cream (or half-and-half, if using) and sugar, and warm until hot (but not boiling).
  • Once hot, pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.
  • Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175° F on a candy thermometer.
  • Strain the ice cream custard through a fine sieve into a large bowl, then whisk in the Nutella until completely dissolved in the ice cream custard.
  • Cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.
  • Once cold, pour into your ice cream maker and freeze.
  • Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Granola Topping Ingredients:

  • 1/2 stick butter, melted and cooled
  • 1/2 cup chocolate chips, melted and cooled
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 1/2 cup shredded coconut
  • 1 cup quick oats
  • Pinch of salt
  • 1/2 cup chocolate chips
  • 1/2 cup chopped hazelnuts

Granola Topping Instructions:

  • Preheat the oven to 325° and line a baking sheet with a silpat or parchment paper.
  • In the bowl of your mixer, beat the melted butter, melted chocolate chips, honey and sugar on medium speed until combined.
  • Add the shredded coconut, oats, salt and chocolate chips, and mix on low until the ingredients are mixed in well.
  • Pour the granola mixture onto the lined baking sheet, using your hands or a spatula to spread the mixture around.
  • Bake the granola at 325° for 10 minutes, then remove from the oven.  Use a spatula to mix in the chopped hazelnuts.
  • Return to the oven and bake for an additional 10 minutes.
  • Once done, remove from the oven and use a spatula to break apart the granola.
  • Cool completely before adding the granola topping to the ice cream, and enjoy!

*Feel free to substitute half-and-half for any or all of the milk and cream for a lighter version!

Original recipe by La Casa de Sweets

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Comments (2)

  • Are you a mind reader? Just last night I used 5 egg whites to make macarons and thought to myself, I need to make ice cream from those yolks. And POOF here you are with this awesome recipe. I’ve never thought of putting granola on ice cream but I see no reason not to, it’s a great addition!

  • […] Ice Cream adapted slightly from Le Casa de Sweets. Granola adapted from Peanut Butter Chocolate Chip […]

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