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Short round glass holds a thick chocolate hazelnut milkshake with whole hazelnuts sitting on top.

Chocolate Hazelnut Milkshakes

Thick creamy milkshake full of hazelnuts - as close as I can get to a Burgerville Copycat.
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Course Dessert
Makes 2 small milkshakes

Special Equipment

  • Fine mesh sieve
  • Small food processor
  • Blender
  • Kitchen scale (optional but recommended)

Ingredients
  

Hazelnut Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup raw whole hazelnuts or hazelnut pieces (NOTE: I recommend toasting extra and measuring out 1 cup after they cool down a bit - toasted hazelnuts are great on SO many things!)

Milkshake

  • 6 scoops ice cream (about 10 oz total)
  • 5 Tbsp homemade hazelnut syrup
  • 3 Tbsp ground hazelnuts (use the nuts from making the syrup)
  • 3 Tbsp milk
  • 2 Tbsp almond butter
  • 2 tsp unsweetened cocoa powder
  • ¼ tsp vanilla extract
  • Small pinch of Jacobsen coffee salt or plain flaky sea salt

Toppings (all optional)

  • A few whole roasted hazelnuts
  • A very tiny sprinkle of ground cinnamon
  • Whipped cream

Instructions
 

Make hazelnut syrup

  • Stirring occasionally, toast hazelnuts (or pieces) in a pan on medium heat for about 4 minutes or until aromatic. Once they start looking and smelling toasty, remove the pan from the heat immediately, and pour the hazelnuts into a metal bowl or onto a rimmed cookie sheet.
  • Let the nuts cool down for about ten minutes. (if you cooked extra, measure out the 1 cup for the syrup and set the rest aside for other uses)
  • Combine the 1 cup toasted nuts, 1 cup granulated sugar, and 1 cup water in a small saucepan over medium-high heat.
  • Bring the mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 10 minutes.
  • Remove from heat and let hazelnuts steep in syrup for at least 1 hour (up to 2 hours).
  • Strain the cooled syrup through a fine mesh sieve to remove the hazelnuts. (KEEP THESE!)
  • Store syrup in an airtight container in the fridge for up to one week.
  • Grind the hazelnuts in a small food processor until as small as possible. Use these as the ground hazelnuts called for in the milkshake. Store extras in an airtight container in the fridge for up to one week (leftovers are great on oatmeal or yogurt).

Make milkshakes

  • Put the milkshake ingredients in the blender: ice cream, hazelnut syrup, ground hazelnuts, milk, almond butter, unsweetened cocoa powder, vanilla extract, and sea salt.
  • Blend. If it's too thick, add a bit more milk, one tablespoon at a time.
  • Pour into glasses.
  • Optional: Top with whipped cream, a few whole roasted hazelnuts, and/or a very tiny sprinkle of cinnamon.
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