Creamy Hazelnut Praline Ice Cream

If you thought my Vanilla Ice Cream with Pecan Praline was amazing, buckle up! This hazelnut praline ice cream is rich, creamy, and full of deep toasted hazelnut flavour with ribbons of smooth homemade praline paste throughout. I'm serious when I say an ice cream shop would never. It has that warm, nutty, caramelized flavour that feels elevated, but still simple enough to make at home.

I wanted this one to feel indulgent and luxurious. Toasted hazelnuts already bring so much depth, but adding praline paste takes it further. The result is a smooth custard-based ice cream with a glossy ripple that makes every scoop that's truely on another level.

Why you’ll love this hazelnut praline ice cream

• Rich, creamy custard base
• Deeply toasted hazelnut flavour
• Smooth homemade praline paste swirled throughout
• Elevated, yet simple to make

Ingredients you’ll need

For the praline paste

• ¾ cup (150 g) granulated sugar
• 1 cup (140 g) toasted hazelnuts
• pinch of fine sea salt

For the ice cream base

• 1 cup (240 ml) whole milk
• 2 cups (480 ml) heavy cream
• ¾ cup (150 g) granulated sugar, divided
• pinch of fine sea salt
• 4 large egg yolks
• ½ cup (70 g) toasted hazelnuts
• 1 teaspoon vanilla extract
• ¼ cup praline paste, plus more for layering

Ingredient notes

Hazelnuts

Hazelnuts are the main flavour here, so toasting them properly matters. Toasting brings out their oils and gives the ice cream a deeper, warmer flavour.

I prefer to toast hazelnuts in a dry pan on the stove rather than in the oven. It gives you more control over the colour and lets you pull them at the perfect moment when they’re fragrant and lightly golden. Just keep the heat at medium and stir often so they don’t burn.

Granulated sugar

Sugar sweetens both the praline and the base, but it also helps keep the ice cream smooth and scoopable. I always use the Krikland Organic Cane Sugar in all my recipes; it still has some molasses that gives more depth.

Egg yolks

Egg yolks create the custard base, giving this ice cream its rich and creamy texture.

Whole milk and heavy cream

This combination keeps the ice cream balanced—rich but not too heavy. I won't lie and say I use whole milk all the time, 2% lactose-free seems to work really well.

Vanilla extract

Vanilla softens and rounds out the caramel and hazelnut flavours. Using a Madagascar vanilla or a Bourbon vanilla is another great way to elevate this recipe.

Fine sea salt

A small amount enhances both the nuttiness and the caramel notes.

How to make hazelnut praline ice cream

1. Make the praline paste

Add the sugar to a dry saucepan over medium heat and let it melt into a deep amber caramel, gently swirling the pan as needed.

Stir in the toasted hazelnuts and a pinch of salt, then quickly pour onto parchment paper and let it cool completely.

Once hardened, break into pieces and blend in a food processor until smooth and glossy. This can take 5–10 minutes.

2. Infuse the base with hazelnut flavour

In a saucepan, combine the milk, cream, ½ cup sugar, and salt. Heat until steaming.

Add the toasted whole hazelnuts and let steep for 20–30 minutes.

In a blender, blend until smooth, then strain for a silkier texture.

3. Make the custard

Whisk egg yolks with the remaining ¼ cup sugar.

Slowly pour in the warm mixture while whisking. Return to the pan and cook over medium-low heat until it thickens slightly and coats the back of a spoon.

Remove from heat and stir in vanilla. Strain again using a cheese cloth; this is the key to silky smooth ice cream.

4. Chill the base

Transfer to a container and chill completely before churning.

5. Churn the ice cream

Churn until it reaches a soft-serve consistency.

7. Layer and ripple

Spoon ice cream into a container, pipe or drizzle praline paste, and repeat.

Lightly swirl to create ribbons.

8. Freeze

Freeze for 4–6 hours until firm.

Tips for the best hazelnut praline ice cream

• Toast hazelnuts on the stove in a dry pan over medium heat, stirring often until fragrant
• Blend the praline fully; it will look dry before turning smooth
• Chill the base completely before churning; I like it overnight
• Lightly warm the praline paste before layering for easier piping
• Do not over-swirl if you want visible ribbons

Storage

Store in an airtight container in the freezer for up to 2 weeks.

Let it sit at room temperature for 2-5 minutes before scooping.

Final thoughts

This hazelnut praline ice cream is one of those recipes that feels a little extra special without being complicated. It’s warm, nutty, creamy, and finished with that caramelized ripple that makes it feel elevated. Unlike traditional versions with just praline pieces, this uses a smooth praline paste for a deeper, more even flavour.

If you love this recipe, you need to try the one that started it all my Salted Honey Ice Cream!