Recipes in the world of Flavilo

Cornetto Hazelnut ice cream served with a crunchy chocolate coating and toasted hazelnuts

Cornetto Hazelnut

Cornetto Hazelnut ice cream is one of the most popular cone ice creams, offering a perfect balance of creamy hazelnut cream and dark chocolate. Inspired by Italian ice cream culture, this recipe is guaranteed to provide a premium experience. The combination of a crispy cone and soft ice cream offers new delights with every bite. If you love hazelnut chocolate treats, be sure to try this cone ice cream!

Prep Time 25 min
Preparation 10 min
Total 35 min
580 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 300 ml Heavy Cream
⭕ 200 ml Milk
⭕ 80 g Granulated Sugar
⭕ 5 ml Vanilla Extract
⭕ 3 Egg Yolks
⭕ 100 g Hazelnut Cream
⭕ 50 g Toasted Hazelnuts
⭕ 150 g Dark Chocolate
⭕ 20 ml Coconut Oil
⭕ 6 Waffle Cones
⭕ 1 pinch Salt

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over low heat, stirring until the sugar is completely dissolved.

    2

    In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper the eggs.

    3

    Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).

    4

    Remove from heat and stir in the vanilla extract, hazelnut cream, and a pinch of salt until smooth. Let it cool completely.

    5

    Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy.

    6

    If you don't have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes to prevent ice crystals from forming.

    7

    Once the ice cream is completely frozen (after about 4-5 hours), prepare the chocolate coating.

    8

    Melt the dark chocolate in a double boiler or in the microwave. Stir in the coconut oil until smooth and glossy.

    9

    Thinly coat the inside of each waffle cone with the melted chocolate and refrigerate for a few minutes to harden.

    10

    Fill the cones with the hazelnut ice cream, smoothing the top.

    11

    Dip the top of each cone into the melted chocolate, then sprinkle with chopped toasted hazelnuts.

    12

    Place the filled cones back in the freezer for another 30 minutes to allow the coating to set.

    13

    Before serving, let the cones stand at room temperature for a few minutes to allow the flavors to develop.