Bacio ice cream or chocolate nut ice cream

Cremiges Bacio-Eis mit leckeren Schoko-Nuss-Stückchen.
Creamy Bacio ice cream with delicious chocolate-nut pieces.

An Chocolate nougat ice cream with crunchy hazelnuts not only sounds tempting, it is also mega delicious. Perhaps you know this ice cream also under the name Bacio ice cream or Gelato al Bacio. It is one of the Ice cream classic, which you can find in almost every ice cream parlor.

Especially Italy enthusiasts are likely to Baci be a household name. This Italian chocolate is very well known. It is a chocolate praline with a whole hazelnut and nougat cream center. They are remotely reminiscent of Ferrero Kisses and in fact "Baci" also means "Kisses". So if you can't find one in the supermarket or online Baci* can also find without much trouble Ferrero kisses use as a substitute.

I brought you a recipe ovuleless created. Who does not ice cream machine owns, the Make ice cream also in the freezer. But I would recommend you use an ice cream maker to make the Creaminess to increase. If you are still wavering on whether to buy a whether or not you should buy an ice cream machinecheck out my article on it.

Ingredients Bacio ice cream

4 portions

Gehackte Schokonuss-Pralinen. Eine Hälfte kommt in die Eismasse, der Rest wird später am Ende des Gefriervorgangs zugegeben.
Chopped Chocolate Nut Pralines. Half goes into the ice cream mixture, the rest is added later at the end of the freezing process.

Preparation Bacio ice cream

  • Heat milk, cream, glucose, skim milk powder, cane sugar, dextrose, cocoa powder, locust bean gum and salt together in a saucepan while stirring and heat up to about 60°C.
Eismasse inklusive Kakaopulver unter Rühren erhitzen.
Heat the ice cream mixture including the cocoa powder while stirring.
  • Stir in the nougat, hazelnut nut and about half of the hazelnut pralines until the nougat and pralines have dissolved as much as possible.
  • Hold at approx. 60°C for 10 minutes while stirring.
Wenn die Bacio-Eismasse fertig ist, schwimmen die Haselnussstücke oben.
When the bacio ice cream mixture is ready, the hazelnut pieces float on top.
  • Allow the ice cream mixture to cool and, as far as possible, infuse overnight in the refrigerator. Otherwise, continue to process after cooling.
  • The remaining chopped hazelnut pralines are melted about 15 minutes before the end of the freezing process to be incorporated into the ice cream mixture. The chocolate mass should only be warm to the touch.
Die zweite Hälfte der gehackten Schokonuss-Pralinen kurz vor Ende der Eisherstellung schmelzen und handwarm abkühlen lassen.
Melt the second half of the chopped chocolate nut pralines just before you finish making the ice cream and let it cool to lukewarm.

The ice cream machine prepare and pre-cool for a few minutes, depending on the model. Switch on the mixer and pour in the ice cream mixture (duration approx. 30 minutes). Just before the ice cream mass is ready, drop the melted hazelnut pralines into the ice cream mass.

Am Ende des Gefriervorgangs werden die geschmolzenen Schokonuss-Pralinen eingetropft.
At the end of the freezing process, drizzle in the melted chocolate nut pralines.

Alternatively in Freezer according to instructions freeze and mix well every 30 minutes with a hand mixer (total time about 4 hours). When the ice cream is ready, the melted hazelnut pralines can be layered with the ice cream.

Fun Fact

Who searches the Internet for "Bacio Gelato" instead of "Gelato al Bacio" will come across a few pages that have absolutely nothing to do with ice cream production. Because this name is also given to a plant that was bred to satisfy completely different cravings than those for ice cream 😉 .

Bacio-Eis angerichtet mit einer halbierten Schokonuss-Praline und Waffelröllchen.
Bacio ice cream served with a halved chocolate praline and wafer rolls.


  1. Looks very tasty. But you can not print the recipe and the instructions. Do you get various ingredients with you.

    1. Hello Heinz,

      Thanks for your comment and the suggestion. I'll see if I can make printing easier with a plugin. I work mostly with a tablet and without paper, but of course I can understand if you want to print recipes.

      You can buy most of the ingredients in supermarkets and the rest in online stores. Dextrose (dextrose powder) and cane sugar can be found in any major supermarket. Locust bean gum, skim milk powder and hazelnut paste are usually available in organic supermarkets or health food stores. Dry glucose is also available in some pharmacies.
      Since glucose and skim milk powder are usually harder to find, many then simply order it from online stores such as Amazon or stores for baking ingredients or chocolates.
      If you can't find everything, feel free to write again.

      Kind regards,

      the ice-maker

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