The Best Hazelnut Float (That Tastes Like Liquid Nutella!)

Ever wonder why hazelnut coffee drinks cost six dollars at fancy cafés when hazelnuts themselves aren’t that expensive? I used to think it required some secret barista technique until I discovered this hazelnut float that combines hazelnut ice cream with cream soda for the most indulgent, nutty dessert drink. Now my afternoon treats involve these creamy, toasted-nut floats, and honestly, my teenage daughter has stopped asking for coffee shop runs because this homemade version is way better (and I’m definitely not missing those daily seven-dollar charges on my credit card).

Here’s the Thing About This Recipe

What makes this hazelnut float special is how hazelnut ice cream’s rich, toasted nut flavor plays against cream soda’s vanilla sweetness, creating this sophisticated combination that tastes way more complex than the simple assembly suggests. The chopped hazelnuts on top add textural crunch and intensify that nutty flavor, while whipped cream provides cloud-like richness that makes the whole thing feel extra indulgent. It’s honestly that simple—scoop ice cream, pour soda, add toppings. No cooking, no complicated techniques, just letting quality hazelnut flavor shine through careful ingredient selection. I learned the hard way that using regular vanilla ice cream with hazelnut syrup doesn’t taste the same—real hazelnut ice cream has depth and complexity that syrups can’t replicate.

What You’ll Need (And My Shopping Tips)

Good hazelnut ice cream is worth hunting down—look for brands that use real hazelnuts rather than artificial flavoring, and check the ingredient list for actual hazelnut paste or praline (I learned this after buying “hazelnut” ice cream that tasted like vague nuttiness rather than actual hazelnuts). For the cream soda, grab a quality brand that’s cold and fizzy—some cream sodas taste more vanilla-forward while others are sweeter, so experiment to find your favorite. The chopped hazelnuts should be fresh and ideally toasted for maximum flavor—if they smell rancid or taste bitter, toss them and get fresh ones. I always grab raw hazelnuts and toast them myself in a dry pan for five minutes because the flavor difference is incredible. Whipped cream can be from a can or freshly whipped, though fresh obviously tastes better. The maraschino cherry is totally optional—some people love that classic ice cream parlor vibe, others think they’re too sweet and artificial, so skip it if that’s your preference.

Here’s How We Do This

Start by making sure your hazelnut ice cream is properly frozen but not rock hard—you want it firm enough to scoop cleanly and hold its shape in the glass. Place both scoops of hazelnut ice cream in a tall glass, positioning them so there’s room for the cream soda to flow around them and create those beautiful foamy swirls. Here’s where I used to mess up: pouring the cream soda too fast makes it foam over the top and lose carbonation, so pour slowly and steadily. Pour your cream soda over the ice cream, watching it cascade around the scoops and create that signature float foam at the top. Now for the textural magic—sprinkle chopped hazelnuts generously over the top so you get nutty crunch in every spoonful. Add a generous dollop of whipped cream because we’re already committed to indulgence at this point. If you’re going for that full classic ice cream parlor experience, stick a maraschino cherry on top for garnish. Insert a straw (and grab a long spoon too, even though the recipe doesn’t mention it) and serve immediately before the carbonation disappears. If you love creative nutty combinations, check out this Classic Root Beer Float for more inspiration on building simple but delicious ice cream floats.

Common Oops Moments (And How to Fix Them)

Float tastes bland and not particularly nutty? You probably used hazelnut ice cream with artificial flavoring rather than real hazelnuts—next time, check the ingredients and invest in better ice cream because it’s the star here. In reality, I’ve learned that this recipe is only as good as your hazelnut ice cream, so quality matters tremendously. If your hazelnut float is too sweet (this happens with particularly sweet cream soda), try using less cream soda or balance it with a sprinkle of sea salt on the whipped cream. Float went flat immediately? Your cream soda probably wasn’t fresh or cold, or you poured it too aggressively—gentle pouring preserves carbonation and creates better foam. This goes from perfectly fizzy to flat and melted in about eight minutes, so make these right before you’re ready to enjoy them rather than trying to prep multiple servings ahead.

When I’m Feeling Creative

When I’m feeling fancy, I’ll make a Chocolate Hazelnut Float by drizzling chocolate syrup inside the glass before adding ice cream—it tastes exactly like liquid Nutella and it’s dangerous how good it is. Around the holidays, I’ll create a Espresso Hazelnut Float by adding a shot of cold espresso to the glass before the cream soda for that café mocha vibe. For a Caramel Hazelnut Float, drizzle salted caramel sauce over the ice cream before adding cream soda for extra richness. If you’ve got friends who love Ferrero Rocher candies, try a Rocher Float by adding both chocolate syrup and extra chopped hazelnuts—it’s basically that candy in drink form.

What Makes This Recipe Special

This hazelnut float celebrates hazelnuts, which have been cultivated for thousands of years and are packed with healthy fats, vitamin E, and minerals that make them nutritionally impressive for a dessert ingredient. By using hazelnut ice cream rather than just flavored syrup, you get the full depth of toasted nut flavor that comes from real hazelnuts, while cream soda’s gentle vanilla sweetness complements rather than overwhelms the nutty taste. The addition of chopped hazelnuts on top provides textural contrast and reinforces the hazelnut flavor in every spoonful, creating a more complete tasting experience than just ice cream and soda alone.

Things People Ask Me About This Recipe

Can I make this hazelnut float ahead of time? Unfortunately no—the cream soda goes flat and the ice cream melts if it sits too long. But assembly takes literally ninety seconds, so you can easily make these on demand when someone wants one.

What if I can’t find hazelnut ice cream for this authentic float? Look in the premium ice cream section at grocery stores—brands like Talenti, Häagen-Dazs, or Gelato Fiasco often carry hazelnut flavors. If you absolutely can’t find it, high-quality vanilla ice cream with hazelnut syrup works in a pinch, but the flavor won’t be as complex.

How sweet is this hazelnut float? It’s definitely on the sweeter side with the ice cream, cream soda, and whipped cream all together. If you’re sensitive to sweetness, use less cream soda or skip the whipped cream to let the hazelnut flavor shine more.

Can I use different nuts instead of hazelnuts? You could try almond or pistachio ice cream with their respective chopped nuts, but that makes it a different float entirely. The hazelnut-cream soda combination is specifically what makes this one work so well.

Is this hazelnut float beginner-friendly? This is literally one of the easiest recipes ever—if you can scoop ice cream and pour soda slowly, you’ve got this. There’s no cooking, no timing, no technique beyond gentle pouring.

What’s the best way to toast hazelnuts at home? Place raw hazelnuts in a dry pan over medium heat and shake frequently until fragrant and golden, about 5 minutes. Let them cool, then rub them in a kitchen towel to remove the papery skins before chopping.

Why I Had to Share This

I couldn’t resist sharing this hazelnut float because it’s one of those recipes that makes people realize hazelnut desserts don’t need to be complicated or expensive to be absolutely delicious. The best hazelnut float moments are when you’re craving something rich and nutty but don’t want to leave the house, and this simple drink delivers all that café-quality indulgence in your own kitchen. Give it a try and prepare for it to become your new favorite way to enjoy hazelnut flavor.

Hazelnut Float

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• Author: Tereza Flores

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Description

A rich, indulgent dessert drink that showcases hazelnut ice cream with cream soda and crunchy toasted nuts—tastes like the best parts of a fancy coffee shop drink without leaving home.

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Servings: 1

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Ingredients

Scale 1x2x3x

• 2 scoops hazelnut ice cream (use quality ice cream with real hazelnuts, not artificial flavoring)
• 8 oz cream soda, cold and fizzy (any brand works, but quality makes a difference)
• 2 tbsp chopped hazelnuts (toast them yourself for maximum flavor if you have time)
• Whipped cream, for topping (fresh is best, but canned works fine)
• Maraschino cherry, for garnish (totally optional if you’re not into them)

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Instructions

1. Make sure your hazelnut ice cream is properly frozen but not rock hard—you want clean scoops that hold their shape.
2. Place both scoops of hazelnut ice cream in a tall glass, positioning them so there’s room for the cream soda to flow around them.
3. Slowly pour the cream soda over the ice cream, watching it cascade around the scoops and create beautiful foamy swirls—pour gently or you’ll lose all that precious carbonation.
4. Sprinkle chopped hazelnuts generously over the top for textural crunch and intensified nut flavor in every bite.
5. Add a generous dollop of whipped cream because we’re already being indulgent, so might as well commit.
6. If you’re going for classic ice cream parlor vibes, stick a maraschino cherry on top for that finishing touch.
7. Insert a straw and grab a long spoon too (trust me, you’ll want both) and serve immediately before everything melts together.

Nutrition Information (Per Serving):

• Calories: 485
• Carbohydrates: 64g
• Protein: 7g
• Fat: 22g
• Fiber: 2g
• Sodium: 110mg
• Calcium: 195mg (20% DV)
• Vitamin E: 3.8mg (25% DV)
• Magnesium: 48mg (11% DV)

Hazelnuts provide vitamin E, healthy fats, and magnesium, while the dairy delivers calcium, making this feel slightly less indulgent as an occasional treat that includes actual nuts with nutritional benefits.

Notes:

• Seriously, use real hazelnut ice cream with actual hazelnuts—artificial hazelnut flavoring tastes completely different
• Toast your hazelnuts if you have five minutes—the flavor difference is absolutely worth it
• Pour cream soda slowly and gently or you’ll knock out carbonation and create overflow
• Make this right before serving—it goes from perfect to melted in about eight minutes
• Skip the maraschino cherry if you find them too sweet—this is delicious without it

Storage Tips:

• Don’t try to save an assembled hazelnut float—it’s meant to be enjoyed immediately
• Store leftover chopped hazelnuts in an airtight container in the fridge for up to 2 weeks
• Keep your hazelnut ice cream properly frozen until the moment you’re ready to scoop
• Cream soda must be cold and fresh—flat soda ruins the entire float experience

Serving Suggestions:

• Serve as an afternoon dessert when you’re craving something rich and satisfying
• Pair with simple cookies like biscotti or shortbread that won’t compete with the hazelnut
• Make these for movie nights or casual gatherings—they feel special without being fussy
• Enjoy as a treat when you want café-quality indulgence without actually going to a café

Mix It Up (Recipe Variations):

• Chocolate Hazelnut Float: Drizzle chocolate syrup inside the glass before adding ice cream for liquid Nutella vibes
• Espresso Hazelnut Float: Add a shot of cold espresso to the glass before cream soda for café mocha flavor
• Caramel Hazelnut Float: Drizzle salted caramel sauce over ice cream before adding soda for extra richness
• Rocher Float: Add chocolate syrup and extra chopped hazelnuts for Ferrero Rocher candy in drink form

What Makes This Recipe Special:

This hazelnut float showcases real hazelnuts—which are packed with vitamin E, healthy monounsaturated fats, and minerals—by using quality hazelnut ice cream that captures the full depth of toasted nut flavor rather than relying on artificial syrups. The combination of hazelnut ice cream with cream soda’s gentle vanilla sweetness creates a sophisticated flavor profile that’s more complex than typical chocolate or vanilla floats, while the chopped hazelnuts on top provide textural contrast and reinforce the nutty flavor in every spoonful.