Homemade hazelnut ice cream sweetened with rich dark maple syrup. This rich and creamy dessert is enhanced by the natural sweetness of roasted hazelnuts.

two scoops of maple hazelnut ice cream in a waffle cone.
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Inspiration can come from anywhere: a stroll in the park, books and magazines, and even maple hazelnut scented candles. Yes, it’s true. This ice cream was inspired by the candle in our guest bathroom!

After smelling the sweet, alluring scent of maple hazelnut for the last couple of weeks, I decided to make it into something that I could actually eat.

The pairing of maple and hazelnut creates such a warming, rich flavor combination. They go together like peanut butter and jelly! It’s only natural to turn this duo into cakes, cookies, or ice cream!

Hazelnut Ice Cream

Maple hazelnut ice cream is the perfect treat for these warm autumn days still looming around Los Angeles. Growing up, I only favored three ice cream flavors: vanilla, mint chocolate chip, and butter pecan. ย This maple hazelnut ice cream is quite similar in flavor and texture to butter pecan.

I hardly categorize ice cream as a summertime dessert. I crave it all year long. As the holidays near, I’ll be making more festive ice creams… think hot cocoa ice cream, gingerbread ice cream, and my favorite- peppermint ice cream!

Maple Hazelnut Ice Cream

Ingredients

Heavy cream is also labeled as heavy whipping cream. It contains a minimum fat content of 36% and doubles in volume when whipped.

  • “Light whipping cream” has a range of 30-36% fat content, however, it is often mixed with emulsifiers and stabilizers. Stick with heavy cream.

Milk: I prefer to use reduced fat (2%) milk. You may use whole milk (5% fat), if desired.

  • However, stay way from non-fat or skim milk. That will result in an icy textured ice cream.

Maple Syrup: For best results, use dark maple syrup. Dark maple syrup is known for its richer, more intense flavor compared to lighter hued maple syrup.

  • Be sure to use high quality PURE maple syrup. The kind of maple syrup has ONE ingredient.
  • Stay away from imitation maple syrup or “pancake syrup.”
  • With maple syrups, the dark the color signifies the stronger the flavor. In the past, maple syrup was graded from Grade AA to Grade C to indicate color and flavor.

Hazelnuts are also known as filberts. For this recipe, it is best to use skinned hazelnuts. Don’t fret if you have trouble removing the skins. It’s okay to leave them on.

  • The skin is slightly bitter. Skin can be removed by lightly toasting the nuts, then rub the skins off with a towel.
  • Hazelnuts are high in oil content which causes them to turn rancid quickly!
  • Equally delicious nut substitutes include: almonds, pecans, or walnuts.
recommended ice cream machine

Recommended Ice Cream Machines

There two three main types of ice cream machines: electric maker, freezer canisters, and brine bucket machines.

I personally use this compressor ice cream maker (an electric maker type, photographed in use above). It is a bit more expensive than other ice cream machines. However, well worth the price if you make homemade ice cream and sorbets often.

Freezer canisters are the most commonly used for home use. This type of machine requires you to freeze the separate churning canister ahead of time before use. (I had this freezer canister ice cream maker prior to upgrading to the compressor.

Brine bucket machines use the traditional old-school method of salt and ice to freeze to the ice cream base.

The compression machine doesnโ€™t need any extra prep. Simply pour the chilled ice cream mixture into the machine. Within 35 minutes, youโ€™ll have real deal churned ice cream!

Maple Hazelnut Ice Cream

Storage

Keep fresh churned ice cream in a freezer safe container. Ideally, the container should have a lid or cover. Otherwise, tightly cover container with plastic wrap. Itโ€™s a good to press the plastic wrap directly onto the surface of the ice cream to prevent freezer burns and ward off any unwanted flavors from seeping in.

Store ice cream in the coldest part of the freezer, usually the very back of the freezer.Maple hazelnut ice cream will stay fresh for up to a week. You may keep it longer, but overtime, the ice cream will develop freezer burn and lose its flavor.

What to do with all that ice cream? Try the boozy root beer float recipe featured below!

Maple Hazelnut Ice Cream flavored with dark maple syrup and loaded with toasted hazelnuts

More Homemade Ice Cream Recipes

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Maple Hazelnut Ice Cream

Homemade hazelnut ice cream sweetened with rich dark maple syrup. This rich and creamy dessert is enhanced by the natural sweetness of roasted hazelnuts.
Yield: about 1 quart
Servings: 8
Maple Hazelnut Ice Cream served in waffle cones
Prep Time: 25 minutes
Cook Time: 10 minutes
Freeze Time: 30 minutes
Total Time: 1 hour 5 minutes
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Ingredients

  • 1 cup roasted hazelnuts, , *roughly chopped
  • 1 ยพ cup heavy cream
  • 1 ยผ cup 2% milk
  • 5 large egg yolks
  • ยพ cup maple syrup, , preferrably dark colored
  • ยผ teaspoon fine sea salt, or kosher salt

Instructions 

  • Preheat oven to 350โ„‰. Spread hazelnuts in a single layer on baking sheet. Bake for 10-15 minutes, stirring midway through baking, until the skins begin to crack and the nuts start to brown.
  • Transfer roasted hazelnuts into a clean kitchen towel. Use the towel to vigorously rub the hazelnuts to remove the skins. Some of the skin may not want to peel. Simply remove as much as you can. Discard skins. Cool hazelnuts while you prepare the ice cream base. Chop cooled hazelnuts and set aside.
  • In a medium pot, combine cream and milk. Set over medium heat and bring to a simmer. Stir as necessary to ensure milk does not burn along the sides or bottom of the pot.
  • Meanwhile, in a large bowl, whisk together egg yolks and maple syrup. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about ยผ cup at at time, whisking to distribute heat. Once all the milk has been added to yolk, transfer all contents back into the pot.
  • Stir over medium-low heat until mixture reaches nappe consistency, or 180โ„‰ on a kitchen thermometer. Stir frequently to ensure mixture does not burn at the bottom. Let mixture sit at 180โ„‰ for 2 minutes to pasteurize eggs. Remove from heat and add sea salt. Stir to combine.
  • Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, add in chopped hazelnuts. Transfer ice cream to an airtight container and let chill in the freezer for at least 30 minutes before serving.

Notes

  • Use a rich dark hued maple syrup with strong flavors. You may also add a teaspoon of maple extract to further enhance maple notes.ย 
  • Store ice cream in a covered container in the coldest part of your freezer. Ice cream keeps well for about 2 weeks.ย 
I use thisย compressor ice cream maker.
All images and text ยฉ The Little Epicurean

Nutrition

Calories: 405kcal, Carbohydrates: 26g, Protein: 7g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 177mg, Sodium: 112mg, Potassium: 283mg, Fiber: 1g, Sugar: 22g, Vitamin A: 959IU, Vitamin C: 1mg, Calcium: 142mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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18 Comments

  1. Brian says:

    this is so creative, maple and hazelnut seem to be a perfect mixture. Thanks for this recipe :)

  2. Michelle @ The Complete Savorist says:

    I love that you admitted this was inspired by a candle in your guest bath. That’s so awesome and something I utterly relate to. This looks tasty.

  3. Jessica @ Sprinkle Some Sugar says:

    Oh man, I agree. Ice cream is absolutely not just a Summertime dessert – at least not around my house, ha! The flavor of this ice cream seriously sounds so delicious I wish I could have it right now!! Maple syrup = breakfast food.. right?

    1. Maryanne Cabrera says:

      Definitely! Ice cream for breakfast totally works…it’s just milk and cream :)