A creamy and refreshing ice cream for those who love hazelnut and chocolate cream with a touch of crunch. And with that chocolate shell covering everything.
A super easy recipe that only uses 4 ingredients and doesn’t require an ice cream maker. But if you want it in the shape of a popsicle, you need a popsicle mold. It has two textures: creamy of ice cream and crunchy due to the chocolate shell and chopped hazelnut on the outside.
Tips for Nutella Popsicle
- UHT cream: to make the recipe easier and more accessible, I used box or can cream. The fat content varies between 17-25%, there are versions with less fat, but I recommend using at least 17% and finding the 25% version is better.
- Condensed milk: despite having used the version integral with 8% fat, you can make it with the version semi-skimmed between 1-6%.
- Leite: can be exchanged for vegetable milkif you wish.
- Hazelnut cream: If you want, you can add more, but it will be sweeter.
- Popsicle: It’s a sweet ice cream.
- Chocolate cone: the quantity is enough for 6 popsicles, but for the last ones it is more difficult to cover completely.
The magic cone is a mixture of chocolate com coconut oil. Technically, it can be any vegetable oil liquid or semi-pasty. This helps to let the more liquid chocolate and you don’t need to temper the chocolate. Especially in this case, the ice cream must be stored in the freezer.
I opted for coconut oil as it is semi-pasty and when placed at low temperatures it becomes solid. I could put cocoa butterbut it is a more solid (and expensive) fat than coconut oil.
If you don’t have or don’t want to buy a popsicle mold, a alternative is to freeze the dough all within one English cake pan and after freezing cut into rectangles. The toothpicks should be inserted when the dough is semi-frozen.
Nutella Ice Cream with Crunchy Chocolate
Makes: 6 units
Hazelnut popsicle
- 200 g UHT cream (17-25% fat; box or can)
- 150 g condensed milk (8% fat)
- 125 g leite (skimmed or whole)
- 125 g hazelnut cream
- 5 g vanilla essence (optional)
Crispy chocolate coating
- 300 g semisweet chocolate (drops or chopped bar)
- 30 g coconut oil (tasteless)
- 100 g roasted hazelnut (or peanuts; crushed)
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat cream, condensed milk, milk and hazelnut cream in a blender or with a hand mixer until very uniform, about 1 minute.
- Place the stick in the popsicle mold.
- Add the mixture to each cavity and place in the freezer for at least 12 hours. I recommend leaving it for 24 hours.
Crispy chocolate coating
- Melt the chocolate in the microwave every 15 seconds at medium power (50%) or in a bain-marie.
- Add coconut oil, hazelnut, mix well and transfer to a tall glass.
- Remove the popsicles from the molds and dip each one in chocolate, removing the excess.
- Place in the freezer to finish hardening.
- Keep in the freezer until ready to serve.
- Freezing time: the popsicle really needs to stay in the freezer for a long time, the ice cream mixture has a lot of sugar which makes it difficult to freeze. And your freezer needs to be very cold, reaching at least -18ºC (the vast majority do).
- popsicle mold: it’s silicone, you can find it on Shopee or Mercado Livre and each cavity holds 90 mL.
Portion: 100g | Calories: 738kcal (37%) | Carbohydrates: 58g (19%) | Protein: 10g (20%) | Fat: 54g (83%) | Saturated fat: 30g (188%) | Polyunsaturated Fat: 2g | Monosaturated Fat: 17g | Trans fat: 0g | Cholesterol: 51mg (17%) | Sodium: 65mg (3%) | Potassium: 638mg (18%) | Fiber: 7g (29%) | Sugar: 45g (50%) | Vitamin A: 467IU (9%) | Vitamin B2: 0mg (18%) | Vitamin C: 2mg (2%) | Calcium: 192mg (19%) | Ferro: 5mg (28%)
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