Praline Night
Cooking Time
Prep Time
Difficulty
Cuisine
With Praline Night, we dive into a frozen treat that’s both smooth and crunchy. This ice cream bar combines the natural sweetness of roasted hazelnuts with the deep richness of cocoa. Maple syrup brings subtle sweetness, while vanilla and a splash of rum gently enhance the flavors.
The base is made entirely from whole roasted hazelnuts, blended into a silky cream. Combined with coconut cream and a touch of plant-based milk, it creates a dense, velvety texture — inspired by the best chocolate spreads, but without refined sugar or added oil.
Once frozen, each bar is dipped in a Gianduja-style coating: melted dark chocolate, loosened with a bit of neutral oil and studded with roasted hazelnut pieces. The warm coating quickly sets in the cold, forming a thin, crackling shell around the soft, nutty center.
Tip: take the time to roast the hazelnuts properly and blend them thoroughly — it makes all the difference. For best results, make sure the coating is around 32-33 °C when dipping: it’ll be smoother, glossier, and won’t melt the surface of the ice cream.
Praline Night (Hazelnut & Cocoa, Gianduja Coating)
Equipment
- 1 popsicle molds
Ingredients
For the hazelnut & cacao base:
- 140 g whole hazelnuts (for both the base and coating, see below)
- 200 ml full-fat coconut cream (from a can)
- 60 ml plant-based milk (almond or soy)
- 60 ml maple syrup
- 1 tablespoon dark rum (or neutral alcohol)
- 2 teaspoons vanilla extract
- 1 heaping tablespoon unsweetened cocoa powder
- 1 small pinch of salt
For the crunchy gianduja-style coating:
- 200 g dark chocolate (at least 60%)
- 1 tablespoon neutral oil (e.g. deodorized sunflower, grapeseed or mild canola)
- 40 g chopped roasted hazelnuts (taken from the 140 g above)
Instructions
Prepare the hazelnuts:
- Preheat the oven to 180°C (350°F). Spread the 140 g of hazelnuts on a baking tray lined with parchment paper. Roast for 10–12 minutes, stirring halfway through.
- Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. The skins can give a grainy texture and a slightly bitter taste, so it’s important to remove them well.
- Take 100 g for the ice cream base and chop the remaining 40 g for the coating.
Make the ice cream base:
- Blend the 100 g of roasted hazelnuts with the coconut cream, plant milk, maple syrup, rum, vanilla, cocoa powder, and salt. Mix until perfectly smooth and creamy.
- Taste and adjust the sweetness or cocoa if needed.
Fill the molds:
- Insert the wooden sticks into the popsicle molds. Pour the hazelnut mixture into the molds and smooth the surface.
- Freeze for at least 6 hours, ideally overnight.
Prepare the chocolate coating:
- Melt the dark chocolate gently in a double boiler. Add the oil and stir until smooth and glossy.
- Pour into a narrow container deep enough to dip the ice cream bars. Let cool to 32–33 °C (it should feel warm to the touch, not hot).
- Place the chopped hazelnuts in a shallow bowl or plate.
Coat the ice creams:
- Unmold the ice cream bars one by one. Dip them quickly into the melted chocolate, then immediately roll the top part in the chopped hazelnuts before the chocolate sets.
- Place the bars on a baking sheet lined with parchment paper.
Freeze again to set:
- Return the bars to the freezer for 15 to 30 minutes to fully set the coating. Store in an airtight container.
A recipe proposed by Maison Marmite
