A decadent mocha hazelnut ice cream at 382 calories. Dark chocolate, coffee, and toasted hazelnuts in a rich custard.
This Mocha Hazelnut Ice Cream is built from its own dedicated chocolate custard rather than the vanilla base, combining unsweetened cocoa and chocolate with a hit of coffee for real mocha depth, then studded with toasted hazelnuts for crunch. At 382 calories and 7 WW Classic Points per serving, this is a genuinely indulgent dessert best saved for special occasions.
Recipe Info
Serves: 12 | Prep Time: 20 minutes plus chilling and churning | Cook Time: 20 minutes | Calories per serving: ~382
Nutrition per Serving (Estimated)
Protein: 5.5g | Fat: 31g | Carbohydrates: 14g | Fiber: 2.8g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 6 egg yolks
- 600ml / 1 pint double cream, divided
- 300g / 11oz granular sugar substitute
- 250ml / 8 fl oz water
- 30g / 1oz unsweetened cocoa powder
- 80g / 3oz unsweetened chocolate, chopped
- 1 tablespoon instant decaffeinated coffee granules
- 1 tablespoon vanilla essence
- 110g / 4oz hazelnuts, chopped and toasted
Instructions
- Whisk the yolks. In a bowl, whisk the egg yolks with 125ml / 4 fl oz of the cream and the sugar substitute until well combined.
- Make the chocolate mixture. In a saucepan, combine the remaining cream, the water, cocoa, chopped chocolate, and coffee granules. Cook over medium-low heat, stirring occasionally, until the chocolate melts and the mixture just begins to simmer.
- Temper the eggs. Slowly pour 250ml / 8 fl oz of the hot chocolate mixture over the egg yolk mixture, whisking constantly. Pour this combined mixture back into the saucepan.
- Thicken. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Chill. Remove from the heat, stir in the vanilla essence, and chill for at least 4 hours.
- Churn. Pour the chilled mixture and toasted hazelnuts into an ice cream maker and churn according to the manufacturer’s instructions.
Serving Suggestions
- Serve with a dusting of extra cocoa powder and a whole toasted hazelnut on top
- Pair with a small espresso for a true mocha experience
- Serve alongside a thin biscotti for dipping
- A drizzle of dark chocolate sauce elevates this into a genuine celebration dessert
- Offer small scoops given the richness of the flavor
Tips and Variations
- The full 4-hour chill before churning is important, allowing the custard to thicken fully and the flavors to meld.
- Toasting the hazelnuts before adding them intensifies their flavor considerably and is well worth the extra few minutes.
- Instant decaffeinated coffee granules dissolve easily into the hot mixture and provide the essential mocha depth without excessive caffeine.
- For extra texture, roughly chop a portion of the hazelnuts finely and leave some in larger pieces.
- This ice cream is intentionally rich, making smaller portions the natural way to enjoy it.
Why This Recipe Works
Tempering the egg yolks carefully with a portion of the hot chocolate mixture before combining everything prevents the eggs from scrambling while allowing the custard to thicken properly. The combination of cocoa powder, melted chocolate, and coffee granules layers chocolate and coffee flavor in a way that neither ingredient alone could achieve, giving this ice cream its distinctive mocha character. Toasted hazelnuts folded in at the churning stage add textural contrast that keeps every bite interesting.
Storage
Store in an airtight container in the freezer for up to 1 month. Allow to soften for a few minutes at room temperature before scooping.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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