Indulge in Delight: Hazelnut Coffee Caramel Ice Cream with Homemade Gluten-free Chocolate Dipped Cones!

 The text introduces a delectable ice-cream recipe, intertwined with personal anecdotes and suggestions. It starts by portraying a transition from cold weather to summer, establishing a fitting backdrop for the upcoming recipe. The writer then presents the mouthwatering ice-cream recipe, tailored for the season. 

They recount their positive encounter with the creation of this hazelnut coffee caramel ice cream, declaring it their best homemade version. This experience prompts them to share the recipe with readers. The ice cream's flavors are described as a delightful blend of hazelnut and coffee-caramel.

Readers are advised to utilize an ice-cream maker for a perfectly creamy consistency, implying its superiority over alternative methods. 

A noteworthy addition is the mention of Nora's contribution – gluten-free chocolate dipped ice-cream cones – enjoyed even without ice cream the following day due to their irresistible taste.

The text concludes by disclosing a forthcoming ice-cream endeavor: crafting an ice-cream sandwich using cone dough. The writer promises to provide an update on this experiment's outcome. 

The content wraps up by encouraging readers to relish the featured ice-cream recipe, which, although not included, is assumed to be available elsewhere. Overall, the text blends personal encounters, recipe sharing, flavor portrayal, and future plans to create an engaging introduction to the hazelnut coffee caramel ice-cream recipe.

Hazelnut Coffee Caramel Ice Cream:

Indulge in Delight: Hazelnut Coffee Caramel Ice Cream with Homemade Gluten-free Chocolate Dipped Cones!


  • 400g roasted hazelnuts (or instructions to roast hazelnuts yourself)
  • 1000ml whipping cream
  • 500ml whole milk
  • 6 egg yolks (size M or L)
  • 100g white sugar
  • 100g cane sugar
  • Pinch of salt
  • Pinch of vanilla
  • Coffee Caramel (additional ingredient, explained below)


  1. Begin by making the hazelnut ice cream base.
  2. In a saucepan, combine the whipping cream and whole milk. Heat this mixture until it's warm but not boiling.
  3. In a separate bowl, whisk the egg yolks with the white sugar and cane sugar until it becomes pale and slightly thickened.
  4. Slowly pour the warm milk mixture into the egg yolk mixture while continuously whisking to avoid curdling.
  5. Transfer the mixture back to the saucepan and cook over low-medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
  6. Remove from heat and add the roasted hazelnuts. Use an immersion blender to blend the mixture until smooth.
  7. Add a pinch of salt and vanilla for flavor.
  8. Let the mixture cool down, then strain it to remove any nut solids.
  9. Refrigerate the mixture until it's chilled.
  10. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
  11. While churning, prepare the Coffee Caramel.

Coffee Caramel:


  • 115g espresso
  • 240g sugar
  • Pinch of sea salt or regular salt
  • 200g whipping cream


  1. In a saucepan, combine espresso, sugar, and salt. Cook over medium heat until the sugar dissolves and the mixture turns into a caramel color.
  2. Carefully add the whipping cream while stirring constantly. Be cautious as the mixture may bubble up.
  3. Continue to cook and stir until the caramel is smooth and well combined.
  4. Remove from heat and let it cool down.

Gluten-free Chocolate Dipped Ice Cream Cones:

Indulge in Delight: Hazelnut Coffee Caramel Ice Cream with Homemade Gluten-free Chocolate Dipped Cones!


  • 90g butter
  • 100g sugar
  • Pinch of salt
  • 125ml water
  • 175g gluten-free flour mixture (or non-gluten-free flour)
  • 1 egg
  • 50g roasted hazelnuts
  • 200g dark chocolate couverture (or milk or white couverture)
  • Waffle cone maker and cone shaper


  1. In a saucepan, melt the butter and add sugar, salt, and water. Bring to a boil.
  2. Remove from heat and add the gluten-free flour mixture. Mix well until a dough forms.
  3. Add the egg and stir until fully incorporated.
  4. Fold in the roasted hazelnuts.
  5. Heat a waffle cone maker and follow its instructions to make cones.
  6. Once cones are made and cooled, dip the tips in melted dark chocolate couverture.
  7. Let the chocolate set.

To assemble the dessert, layer scoops of the hazelnut ice cream into serving dishes, drizzle with the coffee caramel, and serve with the chocolate-dipped ice cream cones.

Remember to follow each step carefully and enjoy the delightful treat you've created!

Roasting and Preparing Hazelnuts:

  • Preheat your oven to 180°C (356°F).
  • Spread hazelnuts evenly on a baking sheet and roast them for 8-12 minutes until they're slightly browned.
  • Once roasted, place the hazelnuts on a clean tea towel in small batches and rub them to remove their shells.

Preparing the Ice Cream Base:

  • Chop the roasted hazelnuts or pulse them in a blender until roughly chopped (they don't need to be fully crushed).
  • Combine the chopped hazelnuts with whipping cream and milk in a saucepan.
  • Simmer this mixture on low heat for 10 minutes.
  • Let the mixture steep for 15 minutes, then strain it through a fine metal sieve to remove hazelnut solids. You should have 1000g of this mixture.

Preparing the Egg Yolk Mixture:

  • In a separate bowl, use a hand mixer to beat egg yolks, two types of sugar, salt, and vanilla for about 2 minutes until creamy.
  • Gradually add about a third of the warm hazelnut-cream mixture to the egg yolk-sugar mixture while stirring continuously.
  • Slowly pour the remaining warm hazelnut-cream mixture into the egg yolk mixture while stirring continuously.

Cooking the Mixture:

  • Heat the combined mixture over low heat for 8-10 minutes, stirring constantly.
  • Ensure the temperature stays below 75°C (167°F), preferably not exceeding 80°C (176°F), to prevent curdling. A cooking thermometer can help monitor the temperature.
  • Once done, transfer the ice cream mixture to a bowl and let it cool for 30 minutes, stirring occasionally.
  • Cover the bowl and refrigerate the mixture overnight or for at least 4-5 hours.

Preparing Coffee Caramel:

  • While the ice cream mixture chills, make the coffee caramel.
  • Heat espresso, sugar, and a pinch of salt in a saucepan until the sugar dissolves.
  • Simmer the mixture for an additional 6 minutes.
  • Stir in whipping cream and simmer for 12-15 minutes until the caramel thickens.
  • Let the caramel cool slightly before refrigerating.

Layering the Ice Cream:

  • The next day, transfer the chilled hazelnut cream mixture to an ice cream maker and churn it.
  • Serve the hazelnut ice cream topped with the coffee caramel directly from the ice cream maker.
  • Alternatively, layer the ice cream in a loaf tin: Start with a quarter of the ice cream, add 2 tablespoons of coffee caramel, and create swirls using a knife or chopsticks. Repeat this process three more times.
  • Freeze the hazelnut coffee caramel ice cream for 4-5 hours or overnight until set.
  • Following these steps will result in a delicious homemade hazelnut ice cream with delightful coffee caramel swirls.

Chocolate dipped ice cream cones

It sounds like you're providing instructions for making chocolate-dipped ice cream cones. This treat involves making fresh ice cream cones, dipping them in melted chocolate, and then decorating them with chopped hazelnuts. Here's a summary of the steps you've provided:


  • Butter
  • Sugar
  • Water
  • Gluten-free flour
  • Pinch of salt
  • Egg
  • Hazelnuts (finely chopped)
  • Dark chocolate couverture (or white chocolate couverture if desired)


Prepare the Batter:

  • Melt the butter in a small saucepan.
  • Pour the melted butter into a mixing bowl and stir in the sugar for about 1 minute.
  • Add water, gluten-free flour, a pinch of salt, and the egg to the mixture.
  • Let the batter rest for 2 hours.

Chop Hazelnuts: Finely chop the hazelnuts.

Bake the Cones:

  • Preheat a cone maker.
  • For each ice cream cone, use about 1 heaped tablespoon of batter in the cone maker.
  • Roll up the baked batter using a cone shaper and allow them to cool on cooling racks. Place parchment paper under the racks.

Prepare the Chocolate Couverture:

  • Finely chop the dark chocolate couverture.
  • Melt the dark chocolate in a metal bowl over a water bath. Be cautious with the temperature, especially if using white chocolate, as it's more sensitive to heat.

Seal the Cones: If you want to prevent drips, fill the tip of each ice cream cone with a little melted chocolate and allow it to set briefly until the cones are sealed.

Dip the Cones in Chocolate:

  • Dip each ice cream cone into the melted chocolate.
  • Gently shake off or drain the excess chocolate.


  • Immediately after dipping, decorate the chocolate-dipped cones with the finely chopped hazelnuts.
  • Allow to Set: Place the decorated ice cream cones on the cooling rack in such a way that the chocolate rim hangs over the wire rim and doesn't touch the metal. This will allow the chocolate to set without sticking.
  • Let CoolAllow the chocolate to cool and set completely before enjoying your chocolate-dipped ice cream cones.

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