Stuff your face with chocolate-hazelnut ice-cream in brioche
Stuff your face with chocolate-hazelnut ice-cream in brioche

Stuff your face with chocolate-hazelnut ice-cream in brioche

In the south of Italy, ice-cream is consumed stuffed inside a brioche bun. And here we all are on the other side of the world, using cones and bowls like fools. This ice-cream burger revelation was brought to Sarah Coates’ attention from one of her food idols, Nigella Lawson, and inspired her to create a version of her own. The talented food blogger and photographer has recently gathered a bunch of her favourite and most outrageous recipes to create a book, The Sugar Hit!, and this decadent chocolate-hazelnut ice-cream in brioche makes a welcome appearance. Don’t even think about it, just embrace it and enjoy all of its sticky, gooey goodness.

Chocolate-hazelnut ice-cream

45 g cream cheese
pinch of salt
190 g caster (superfine) sugar
60 g unsweetened (Dutch) cocoa powder
310 g chocolate-hazelnut spread
500 ml full-cream milk
1 1/2 tablespoons cornflour
250 ml thickened cream
2 tablespoons liquid glucose (or corn syrup)

To serve
up to eight store-bought brioche buns, halved
chopped hazelnuts


Put the cream cheese and salt in a large bowl.

In a small saucepan over medium-high heat, combine 125 ml water, 75 g of the sugar and the cocoa, bring to the boil and cook for 30 seconds.

Whisk the hot cocoa mixture into the cream cheese slowly, bit by bit, making sure there are no lumps. Add the chocolate-hazelnut spread, stir everything well to combine, then set aside.

In a small bowl, stir together two tablespoons of the milk with the cornflour and set aside.

Put the remaining milk, the cream, remaining sugar and the glucose in a large saucepan and bring to the boil over high heat, letting it boil for four minutes.

Remove the pan from the heat, whisk in the cornflour mixture, then return the pan to the heat for a minute or until thickened slightly.

Stir the milk mixture into the chocolate-hazelnut mixture and put in the refrigerator to chill completely, for at least six hours or overnight.

Churn in an ice-cream maker, according to the manufacturer’s instructions. Pack into a freezersafe container, cover with baking paper and store in the freezer.

To serve, put a scoop of ice-cream in the bottom of a soft brioche bun, scatter over chopped hazelnuts, top with the other half of the brioche bun and devour.

Makes one litre of ice-cream (enough to fill up to eight buns).

This is an edited extract and image from The Sugar Hit! by Sarah Coates, published by Hardie Grant. 

Hankering for more? Read our interview with Sarah here

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


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