There’s something so nostalgic and comforting about a creamy, nutty ice cream bar with a rich chocolate coating.
The first time I bit into one of these hazelnut ice cream bars, I was instantly transported to a summer in Italy—nutty, sweet, cold, and just magical.
Making these at home is easier than you’d think, and they’re 100% worth it.
Why I Love This Recipe
No-churn & ultra creamy thanks to xanthan gum and powdered milk.
Hazelnut-forward – the flavor is warm, nutty, and deeply satisfying.
White chocolate base keeps it smooth and sweet.
Crunchy chocolate coating makes it feel like a gourmet ice cream bar.
Perfect for a make-ahead dessert – freezer-friendly for up to 1 month!
What You’ll Need (Ingredient Highlights)
Hazelnut butter: Adds that deep, nutty flavor.
White chocolate: Sweetens and stabilizes the creamy filling.
Milk powder: Gives richness and enhances the milky taste.
Heavy cream (nata): For smooth, ice-cream-like texture.
Xanthan gum: Helps stabilize and thicken naturally.
Vanilla paste: Adds fragrant depth to the filling.
Dark chocolate + hazelnuts: For the crisp outer shell.
Pro Tips Before You Start
Use silicone cupcake molds—they make unmolding much easier.
Freeze the mixture overnight to make sure it’s solid enough for coating.
When melting chocolate for coating, add a bit of coconut oil to make it flow better.
Work quickly when dipping frozen bars to avoid melting.
How to Make Hazelnut Ice Cream Bars
Step 1: Make the Hazelnut Filling
In a mixing bowl, whisk together milk, milk powder, vanilla paste, and hazelnut butter until smooth.
Add melted white chocolate and stir until fully combined.
Step 2: Prepare the Cream Mixture
In another bowl, whisk heavy cream with xanthan gum until slightly thickened (do not whip fully).
Step 3: Combine and Freeze
Gently fold the cream mixture into the hazelnut base.
Pour the final mixture into silicone cupcake molds.
Smooth the tops if needed.
Cover with plastic wrap and freeze for at least 8 hours or overnight.
Step 4: Make the Chocolate Coating
Melt the dark chocolate gently with 1 tsp coconut oil (optional for smoothness).
Stir in chopped hazelnuts.
Step 5: Coat and Set
Unmold the frozen bars and immediately dip them into the chocolate coating.
Let excess chocolate drip off, then place on parchment to set.
Serve immediately or freeze again for later.
What to Serve It With
These are perfect on their own, but I love pairing them with:
A small espresso for an Italian-style dessert
Fresh summer berries
A drizzle of extra melted chocolate
Variations / Substitutions
No hazelnut butter? Try almond or peanut butter for a different twist.
White chocolate substitute: Sweetened condensed milk can work in a pinch, but flavor and texture will change.
No xanthan gum? It can be omitted, though the filling will be slightly softer.
Storage & Leftovers
Store coated bars in an airtight container in the freezer for up to 2 weeks.
Place parchment between layers to prevent sticking.
Let sit for 2–3 minutes before eating if they’re too firm.
FAQs
Can I use store-bought hazelnut spread like Nutella?
You can, but the bars will be much sweeter and softer due to added sugar and oils.
What does xanthan gum do in this recipe?
It helps thicken and stabilize the filling without making it icy.
Can I make this without molds?
Yes, you can use a loaf pan and slice into bars once frozen.
Can I use milk chocolate instead of dark chocolate for coating?
Sure! It will be sweeter and less intense, which some prefer.
How long do these need to freeze?
At least 8 hours, but overnight is ideal for clean dipping.
Do I have to add coconut oil to the chocolate?
No, but it helps the chocolate flow and coat more smoothly.
How do I prevent the chocolate from cracking too thick?
Use a thin layer and let excess drip off before setting.
Final Thoughts
These hazelnut ice cream bars are an elegant yet simple frozen treat that always impress.
They’re great for dinner parties, summer BBQs, or just an afternoon pick-me-up.
If you love nutty flavors and creamy textures, this one’s for you.
Creamy Hazelnut Ice Cream Bars
Ingredients
- 210 ml heavy cream
- ¼ teaspoon xanthan gum
- 55 g hazelnut butter
- 110 ml whole milk
- 50 g milk powder
- 1 teaspoon vanilla paste
- 110 g white chocolate melted
For the Chocolate Coating:
- 200 g dark chocolate
- Chopped hazelnuts
- 1 teaspoon coconut oil optional, for smoother texture
Instructions
- In a bowl, combine the milk, milk powder, vanilla paste, and hazelnut butter.
- Mix until smooth. Stir in the melted white chocolate and set aside.
- In another bowl, whisk the heavy cream with xanthan gum until slightly thickened.
- Gently fold the cream mixture into the hazelnut base until well combined.
- Pour the mixture evenly into silicone cupcake molds.
- See full steps with tips & photos → https://wimpysdiner.net/hazelnut-ice-cream-bars/
Notes
- Silicone molds make unmolding super easy—avoid rigid molds.
- Don’t skip the milk powder—it adds creaminess and body.
- Work quickly when dipping to prevent the ice cream from melting.
