Introduction
Coffee lovers, hold on to your scoops—this recipe is about to upgrade your morning pick-me-up with a nutty twist. Hazelnut meets bold espresso in a creamy ice cream that’s perfect anytime you crave both richness and refreshment.
The Ninja Creami gives this dessert its silky, scoopable texture without fuss. You get indulgent mocha flavor with a playful nutty crunch—all in a pint you made yourself.
Wondering how to combine robust coffee with cozy hazelnut in frozen form? Let’s spin through the details together.
1. Why Hazelnut and Mocha Make Magic Together
You might ask, aren’t hazelnut and coffee just complimentary? Yes—but together, they’re extraordinary.
- Nuts balance roasting: Hazelnut adds earthiness to mocha’s roast.
- Sweet meets savory: A bit of sweet syrup and a pinch of salt elevate both flavors.
- Classic café flavor, homemade simplicity: No syrups or preservatives needed.
You’re basically building a gourmet take on your café favorite ice cream.
2. What Makes Ninja Creami the Right Tool?
Why not just blend it and freeze? Here’s the scoop:
- Precision spinning delivers airy, scoopable ice cream.
- Re‑spin option fixes crumbly textures with a splash of milk.
- Mix‑In setting folds in crunchy bits gently—without melting the base.
- Batch control means you can tweak sugar or dairy without waste.
It’s like having a mini ice cream lab right on your kitchen counter.
3. Ingredient List: What You’ll Need
You’re aiming for balance—coffee intensity, nutty depth, creamy sweetness.
| Ingredient | Amount | Purpose |
|---|---|---|
| Whole milk | 1 cup (240 ml) | Creamy, light base |
| Heavy cream | ¾ cup (180 ml) | Adds richness and texture |
| Granulated sugar | ⅓ cup (65 g) | Sweetness and structure |
| Espresso (strong) | ½ cup (120 ml) | Gives mocha depth |
| Instant coffee powder | 1 tsp | Boosts flavor, folds easily |
| Hazelnut syrup or extract | 1 tbsp | Core hazelnut flavor |
| Vanilla extract | 1 tsp | Rounds and enhances flavors |
| Pinch of salt | – | Balances sweetness |
| Chopped toasted hazelnuts | ¼ cup | Crunchy mix-in |
| Optional: chocolate chips | 2 tbsp | Adds more mocha chocolate pop |
Want to substitute dairy? Oat or almond milk works with coconut cream for richness.
4. Step 1: Build the Coffee-Hazelnut Base
This actually comes together fast.
- Heat milk, cream, sugar, salt in a saucepan. Warm to just below a simmer.
- Remove from heat. Whisk in espresso, coffee powder, hazelnut syrup, and vanilla.
- Taste test: need more coffee kick? Add more powder. Want it sweeter? Add sugar or more hazelnut.
A well-balanced base is the foundation for great ice cream.
5. Step 2: Freeze Your Pint
Once your base cools to room temperature:
- Pour into your Ninja Creami pint container (keep under fill line).
- Seal tightly and freeze flat for 24 hours.
- Don’t skip this step—your final texture depends on it.
6. Step 3: Spin Your Creations
After the freeze:
- Insert pint into Creami machine and attach blade.
- Select Ice Cream setting.
- After spinning, inspect the texture:
- Crumbly? Add 1–2 tbsp milk and press Re‑Spin.
- Already creamy? Great. Ready for mix-ins.
The Creami gives pro-level texture with no hard manual churning.
7. Step 4: Add the Hazelnut Crunch and Chocolate
Here’s where texture meets flavor.
- Make a well in the spun ice cream.
- Add chopped toasted hazelnuts and chocolate chips.
- Use Mix-In function to fold them in gently.
Now you’ve got creamy mocha with little pops of nutty crunch and chocolate.
8. Flavor & Texture You’ll Experience
Your scoop should deliver:
- Smooth, creamy, and velvety texture
- Strong yet balanced coffee notes
- Nutty warmth from hazelnut flavor
- Crunch from nuts and richness from chocolate chips
- Slight saltiness to lift the sweetness
Each bite offers complexity and indulgence in harmony.
9. Customization Possibilities
Want to take it further? These tweaks are worth a try:
- Double shot: Brew espresso instead of instant powder.
- Decaf version: Use decaf coffee to make it evening-friendly.
- Caramel swirl: Add caramel sauce during mix-in for sauce ribbons.
- Almond swap: Use almond extract instead of hazelnut.
- Nut-free option: Swap hazelnuts for chocolate cookie crumbs.
The Ninja Creami handles all these variants beautifully.
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10. Storage and Preference Tips
Leftover ice cream? No problem.
- After serving, smooth top and reseal the pint.
- Freeze again.
- Before next serving, Re‑Spin to refresh texture.
This keeps it scoopable and smooth—no hard, icy block.
11. Estimated Nutrition (Per Serving, ½ Pint)
- Calories: ~350–400 kcal
- Fat: ~22 g
- Sugar: ~30 g
- Protein: ~4 g
Want lighter? Swap to almond milk and reduce cream by half. It’ll change texture slightly but stays delicious.
12. Common Questions
Q: Can I make this nut allergy safe?
A: Yes—skip hazelnut extract and nuts, substitute vanilla or almond extract.
Q: My texture is icy—help?
A: Always freeze 24 hrs, then re-spin with a splash of milk or cream as needed.
Q: Need it unsweetened?
A: You can cut sugar or use sugar alternatives, but flavor balance shifts—adjust espresso or extract accordingly.
13. Why This Recipe Hits Different
- Combines café-level mocha flavor with homemade quality
- Gorgeous balance of sweetness, bitterness, and nutty warmth
- Full control over ingredients, no artificial colors or syrups
- Simple to tweak for diets or flavor adventures
- Made in a Ninja Creami—quick, easy, professional result
Once you taste it, you’ll realize this isn’t just ice cream—it’s your new signature treat.
Conclusion
This Ninja Creami Hazelnut Mocha Ice Cream delights with every element: intense coffee, cozy hazelnut, indulgent creaminess, and crunchy texture—all in perfect harmony. It’s sophisticated enough for dinner guests, yet easy enough for a rewarding weekly treat.
So, ready to spin your new favorite flavor? Grab those ingredients, freeze your pint, and savor that first scoop. You’ve earned it.
