Creamy Coffee Chunk Ice Cream and Hazelnut Gelato | Perfect Fall Treat
Let’s talk about two of the greatest things ever—coffee and dessert. Imagine this: Coffee Chunk Ice Cream and Hazelnut Gelato. Yeah, you heard me right. You get that bold coffee flavor in the ice cream with actual chunks of coffee goodness, plus the nutty, creamy hazelnut gelato that’s smoother than your best pickup line. Whether it’s a hot summer day or one of those nights when you're just trying to Netflix and chill—with actual ice cream—this combo’s gonna be your go-to.
And the best part? It’s so easy, you won’t even have to call your mom for help. Just hit the grocery store, grab these simple ingredients, and you’re on your way to serving up something that’ll have everyone asking for seconds—just like at one of my shows. Let’s get into it!
Ingredients:
For the Coffee Chunk Ice Cream:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
2 tbsp instant coffee granules
½ tsp vanilla extract
½ cup dark chocolate chunks (or coffee-flavored chocolate)
For the Hazelnut Gelato:
1 cup hazelnuts, toasted and finely chopped
2 cups whole milk
1 cup heavy cream
¾ cup sugar
4 egg yolks
1 tsp vanilla extract
Instructions:
For the Coffee Chunk Ice Cream:
Heat the Base
In a saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar is dissolved. Add the instant coffee granules and stir until fully combined.Chill and Mix
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.Churn and Add Chunks
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, fold in the dark chocolate chunks for that delicious coffee-chocolate combo.Freeze
Transfer the ice cream to a container and freeze for at least 4 hours or overnight for a firmer texture.
For the Hazelnut Gelato:
Prepare the Hazelnut Mixture
In a saucepan, heat the milk and chopped hazelnuts over medium heat until it begins to simmer. Remove from heat and let the hazelnuts infuse for 30 minutes.Make the Custard Base
In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly pour the warm hazelnut milk mixture into the egg yolks, whisking constantly to avoid scrambling.Cook and Thicken
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.Chill and Churn
Remove from heat, stir in the heavy cream and vanilla extract, and chill the mixture for at least 2 hours. Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions.Freeze
Transfer the gelato to a container and freeze for at least 4 hours or overnight.
Serving Tip
Alright, here’s the move. Grab a bowl—or a cone if you're feeling fancy—and scoop up some of that Coffee Chunk Ice Cream and Hazelnut Gelato. You’re basically combining two powerhouses into one dessert. Now, drizzle a little chocolate syrup over the top, and if you’re really tryna flex, throw on some chopped hazelnuts. It's like adding abs to an already good-looking dude—just takes it to the next level.
Conclusion
I’m tellin’ you, this Coffee Chunk Ice Cream and Hazelnut Gelato combo is like dessert-level perfection. That rich coffee flavor with chocolate chunks, paired with the smooth, nutty hazelnut gelato—it’s basically a dessert drop mic moment. Whether you're showing off at a party or just kickin' back on a chill night, this will leave people thinking, “Dang, they really know what’s up!” Just be prepared for everyone to start asking you to bring dessert every time.
"Coffee chunk ice cream and hazelnut gelato" by megan.chromik is licensed under CC BY-SA 2.0.
