Best 5 Bonnies Hazelnut Iced Coffee And Cream Recipes

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Indulge in a symphony of flavors with Bonnie's Hazelnut Iced Coffee and Cream, an irresistible treat that combines the rich, nutty notes of hazelnut with the refreshing coolness of iced coffee and the velvety smoothness of cream. This delightful beverage is perfect for a pick-me-up on a hot summer day or as a sweet treat to satisfy your cravings. With just a few simple ingredients and minimal preparation, you can create this café-quality drink in the comfort of your own home. In this article, we'll take you through the step-by-step process of crafting this exquisite iced coffee, along with variations and additional recipes to tantalize your taste buds. From nutty iced lattes to creamy affogatos, discover a world of coffee-based delights that will elevate your coffee experience.

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE



Hazelnut, Coffee and Chocolate Ice Cream Bombe image

Provided by Emeril Lagasse

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 28

Chocolate Brownie, recipe follows
Coffee Ice Cream, recipe follows
Hazelnut Ice Cream, recipe follows
2 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
2 tablespoons Frangelico or brandy
8 ounces bittersweet or semisweet chocolate, finely chopped
1/3 cup toasted, chopped hazelnuts
1 stick unsalted butter
1/2 cup all-purpose flour, sifted
2 (1-ounce) squares unsweetened baking chocolate
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup hazelnuts
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 large egg yolks
1 cup sugar
1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello
2 cups milk
2 cups heavy cream
1 cup sugar
2 tablespoons instant coffee granules
6 large egg yolks

Steps:

  • Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.
  • Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
  • Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
  • Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly.
  • Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
  • To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.
  • To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.
  • Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)
  • To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.
  • To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.
  • In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
  • Remove from the oven and let cool.
  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.
  • Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.
  • Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
  • Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
  • Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.
  • In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.
  • In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.
  • Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.
  • Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE



Chocolate Caramel Hazelnut Ice Coffee image

Provided by Bobby Flay

Categories     dessert

Time 5m

Yield about 4 to 6 servings

Number Of Ingredients 7

2 cups hot espresso
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves)
1/4 cup melted bittersweet chocolate
2 tablespoons caramel syrup
1/4 cup hazelnut-flavored liqueur (recommended: Frangelico)
Ice cubes
Whipped cream, for serving

Steps:

  • Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
  • Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

ICED HAZELNUT COFFEE COOLERS



Iced Hazelnut Coffee Coolers image

Serving coffee shop coffee coolers at home is easy. Here's the secret.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 3h10m

Yield 12

Number Of Ingredients 7

2/3 cup instant coffee (dry)
1 1/2 cups hazelnut-flavored nondairy liquid creamer
1 cup water
1/4 teaspoon ground cinnamon
8 cups milk
Whipped cream, if desired
Ground cinnamon, if desired

Steps:

  • In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
  • Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
  • For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.

Nutrition Facts : Calories 165, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg

HAZELNUT ICED COFFEE



Hazelnut Iced Coffee image

I make these all the time. I have tried this with different flavors of the liquid non-dairy coffee creamer and haven't found a flavor I didn't like so far. Because the fat will add up fast in this because of the amount of creamer, I opt for the fat free kind, and don't really see a big difference in the flavor. Sometimes I also put 1/4 c of the full fat, and 1/4 of the fat free and mix together. It really just depends on what I have on hand. This is easy to change around to your liking.

Provided by KaraRN

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

5 -6 ice cubes
1/2 cup cold strong brewed coffee
1/2 cup hazelnut-flavored liquid coffee creamer
2 tablespoons whipped cream (optional)

Steps:

  • Put ice in glass.
  • Pour in cold coffee.
  • Pour in Hazelnut liquid Coffee-Mate.
  • Stir.
  • Add whipped cream if desired.
  • Enjoy.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM



No-Churn Hazelnut Espresso Ice Cream image

This easy no-churn ice cream recipe uses whipped cream and sweetened condensed milk for a creamy texture. The dessert is flavored with coffee and hazelnuts.

Provided by Lea-Wilson Family

Yield Makes 6 servings

Number Of Ingredients 6

1⅔ cup plus 2 Tbsp. (425 ml) heavy cream
1 tsp. finer flaked or smoked sea salt
½ tsp. vanilla bean paste
⅓ cup (50 g) hazelnuts, toasted
One 14-oz. (397 g) can of sweetened condensed milk
½ cup (125 ml) very strong coffee or espresso, cooled

Steps:

  • Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
  • Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
  • Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
  • Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

Tips:

  • For a richer flavor, use dark roast coffee.
  • Add more or less hazelnut syrup to taste.
  • Top with whipped cream and chopped hazelnuts for a decadent treat.
  • To make a vegan version of this drink, use almond or oat milk instead of cow's milk.
  • For a cold brew version of this iced coffee, simply brew your coffee the night before and let it steep in the refrigerator overnight. In the morning, strain the coffee and add the hazelnut syrup, milk, and cream.

Conclusion:

Bonnie's Hazelnut Iced Coffee and Cream is a delicious and refreshing way to enjoy your favorite coffee drink. With its rich hazelnut flavor and creamy texture, this iced coffee is sure to become a favorite. Whether you're looking for a quick and easy breakfast drink or a decadent afternoon treat, this iced coffee is sure to hit the spot. So next time you're in need of a caffeine fix, give Bonnie's Hazelnut Iced Coffee and Cream a try.

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