Baci Ice Cream

Baci Ice Cream

Baci or Gianduja – different names with the same meaning. The flavor is the winning combination of chocolate and hazelnuts – one of my favorite ice cream flavors. I was determined to get it right this time (yes, it was not my first attempt :). I wanted the ice cream to be rich chocolate with pronounced hazelnut flavor. The good quality cocoa powder and bittersweet chocolate took care of the first part of the task while a generous portion of Nutella and toasted coarsely ground hazelnuts provided the ice cream with recognizable and so delectable hazelnutness. The ice cream tasted wonderful, and I was not surprised here. But the texture was a complete and pleasant surprise – it was incredibly smooth and silky. After reading the list of ingredients on the Nutella jar label I realized that the well-known commercially made chocolate-hazelnut spread became the miraculous component responsible for the success. Soy lecithin which is a common emulsifier contributed to the unbelievably smooth texture.

Makes about 2 quarts


  • 2 cups half-and-half
  • 6 egg yolks
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder (I used natural)
  • 1/8 tsp salt
  • 4 oz good quality bittersweet chocolate, finely chopped
  • 1 cup Nutella (chocolate-hazelnut spread)
  • 1 cup whipping cream
  • 1 tbsp Frangelico (hazelnut liqueur)
  • 1 tsp pure vanilla extract
  • Heaped ½ cup coarsely ground toasted hazelnuts



Prepare an ice bath.

In a large heavy saucepan, heat the half-and-half just below the boiling point. In a bowl, whisk the egg yolks, sugar, cocoa powder, and the salt to combine well. Very gradually, in a thin stream, whisk in the hot half-and-half. Return the egg yolk mixture into the saucepan. Cook the custard over medium-low heat for about 15 minutes, stirring constantly with a wooden spoon, until the custard coats the back of the spoon. Quickly strain the custard into a large bowl. Add the chopped chocolate, whisk until the chocolate is melted and the mixture is smooth. Whisk in the Nutella, then add the whipping cream, vanilla extract and hazelnut liqueur, whisk to combine. Place the bowl with the custard in the ice bath and cool, stirring often. Press plastic wrap directly over the cooled custard surface and refrigerate for at least 4 hours, better – overnight.

Whisk the mixture well before freezing it in the ice cream maker. During the last minutes of churning, add the ground hazelnuts to the ice cream, process until combine. Transfer the ice cream to containers, cover, and freeze to firm up.

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28 Responses to “Baci Ice Cream”

  1. I love Baci chocolates, in fact gianduja is one of my favourite flavours. What a great ice cream you’ve made! With the hazelnut crunch and tiny bit of frangelico (good stuff), I have no doubts I would eat it all in one sitting!

  2. This ice cream is to die for. I m crazy about baci . hmmm Last week on an italian program they have done the baci ice cream they didn t put nutella but they made some hazelnuts in a food processor and ground them till they came paste It took a while to achieve the creamy paste. I love nutella yummy

  3. I’ve never tried Baci ice cream before…but it sounds REALLY good! I love the flavor combo of chocolate and hazlenuts! Yum! I’m sure this is a tasty treat!

  4. Oh dear, I have the biggest obsession with ice cream flavors like this. I will definitely write this recipe down. Lovely.

  5. Vera, those photos are marvelous! The ice cream looks just perfect, and I’m definitely going to try it, Baci being one of my favorite flavors.

  6. This looks really wonderful, Vera. And you take such wonderful photos! I will need to make this. I know my family will love it.

  7. Ohhhh…you had me at Nutella!!! I cant WAIT to get my ice cream maker!

  8. Definitely one of my favorite flavors! It looks scrumptious!

  9. I Love Baci! I haven’t had any of those little kisses of chocolate love in so long. Does anyone know if they still have the sweet little sayings on the inside of the foil? I think a batch of this ice cream is definitely in order.

  10. Rita, thank you very much for your words!

    Natalie, thank you! I’ve made this ice cream with hazelnut butter before :)

    Jenn, thank you! Chocolate and hazelnuts is a real nice combo, indeed.

    Gabriela, thank you!

    Miri, thank you! I’ll be glad if you decide to give it a try :)

    Eileen, thank you so much! My family loved it :)

    Leslie, thank you! The ice cream maker is a wonderful but quite fattening tool :)

    Melody, thank you very much!

    Lisa, thank you! I don’t know anything about sweet messages on the foil wrapping :( Sounds lovely…

  11. Vera, that photo of the hazelnuts is just gorgeous! I love gianduja chocolate, so I can imagine I’d love this ice-cream too.

  12. Good grace, I am speechless!
    hazelnut, chocolate? Who won’t want this heaven on earth indulgence?
    Cheers, elra

  13. I shouldn’t of clicked on your blog. Now I am craving baci ice cream like MAD! I love it. Your scoops are perfect too! I wish I could have some!

  14. I could actually taste this combination just reading about it. I’m afraid I’m incorrigible when it comes to good ice cream.

  15. Oh, nutella is just my thing! I can eat it straight out of the jar, on a crepe or even better, in ice cream, such as your recipe. I love the photo, too..perfect.

  16. Y, thank you! Hazelnuts are everywhere here now; I couldn’t have passed by :)

    Elra, thank you very much!

    Maria, I’m sorry :) But from other hand, it’s not a bad thing to crave a pretty good ice-cream :)

    Giz, thank you! I’ll try to post more, than :)

    Camille, thank you! I haven’t met a person who doesn’t like Nutella :) It’s a great stuff.

  17. I love nutella and ice cream!!! I really try to do this recipe!! It´s so creamy!!


  18. I am sooo making this! What brand of chocolates did you use?

  19. Ana, thank you! I’ll be glad if you make it.

    Madam Chow, thanks for finding this recipe interesting enough to make :) I used fair trade organic unsweetened cocoa powder by Rapunzel and Green & Black’s 70 % bittersweet chocolate.

  20. helloooo nutella! this ice cream sounds wonderful, nay, stellar! i’ve been caught more than once eating nutella with a spoon, so you know i’d devour this wholeheartedly! :)

  21. Mmmm, it’s lovely! It LOOKS smooth and creamy. I’m so glad you found a recipe that works for you.

  22. Hi, my name is Glaucia, from São Paulo, Brazil. Just wanted to say that I loved your blog, even though I’ve been having a hard time translating all the recipes! :(
    I will cook one of them this week (Lemon Lavander scones) and will let you know when I post it on my blog (

    Kisses Glaucia

  23. Grace, thank you so much! I’m a big Nutella’s fan myself :)

    Jacque, thank you! I’m also very glad :)

    Glaucia, thank you very much for your kind words! I’m so touched! Too bad you are experiencing some difficulties translating the recipes. Please, let me know if something is unclear to you, I’ll try to explain it better. And thanks for deciding to give the scones a try. I’ll certainly appreciate a feedback.

  24. I’m not usually that keen on homemade ice cream, but your description and picture have won me over! I’m also glad the recipe doesn’t include the use of an ice cream maker as I don’t have one. So this is going straight to my “to make” list!

  25. Natasha, thank you! But the recipe does require an ice cream maker, unfortunately :(

  26. Those two flavors would be heavenly together! Delicious!

  27. Hey Vera,

    I just made this ice cream and it came out really well. I didnt have have hazelnuts to put in it but the ice cream flavor is just amazing, loved it a lot…
    cant wait to try out more of your recipes.


  28. Vaish, thank you for coming back and leaving the comment! I’m so glad you liked the ice cream!

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