Guylian-Inspired Ice Cream — A Seashell Swirl Of Praline & Belgian Chocolate

Create Guylian-inspired ice cream at home — rich praline, Belgian chocolate swirls, and optional mix-ins like Ferrero or Lindt. Includes vegan swaps & tips.

When a box of Guylian chocolate seashells enters the house… It generally doesn’t make it to the kitchen.

Not the fridge. Not the freezer. Straight from the box → to the mouth → gone.

But today? We’re finally doing the unthinkable.

We’re turning that silky hazelnut praline into ice cream.

And not just any ice cream — one that captures everything we adore about Guylian:

The velvety marbled chocolate
The soft, nutty praline centre
That melt-on-the-tongue texture

Plus, we’re tackling the debate that’s been haunting TikTok:

How do you pronounce “Guylian”?

In This Article, You’ll Find:

✅ How to actually pronounce Guylian (with Google’s official guidance)
✅ The romantic story behind the brand (yes — the name is literally a love story)
✅ A homemade praline swirl recipe + Guylian mix-in variations
✅ A full ice cream recipe (no-churn or churned)
✅ Add-in swaps (Ferrero Rocher, Lindt Lindor, Hotel Chocolat, etc.)
✅ Vegan & dairy-free options
✅ Nutritional values + prep and churn times

A Love Story… in Chocolate (Their Words, Not Ours)

Before we get whisk-deep in praline, you need this gem.

💬“THE LOVE STORY OF GUYLIAN
Guy and Liliane’s story began in 1958… After merging their names, the Guylian brand was born.”

Yes.
Guy + Liliane = Guy-lian.
(You can’t write this stuff.)

Now — pronunciation. Google officially says:

“Guylian is pronounced: Ghee-lee-ahn.”
(Soft G, like geese, not like Guy.)

Ghee — Lee — Ann.
Elegant. Belgian. Sorted.

So now we have the pronunciation all sorted, here’s our Guylian-inspired Ice Cream recipe.

What Makes Guylian Chocolates So Special?

Guylian seashells aren’t just chocolates — they’re an experience.

There’s the visual first: marbled swirls of white, milk and dark Belgian chocolate shaped like tiny ocean treasures. But it’s the hidden centre that does all the damage — that smooth, nutty hazelnut praline that melts before you’ve even finished chewing.

Inside every seashell is a praline made by slowly roasting hazelnuts in copper kettles, then blending them into an ultra-silky paste. That’s why Guylian praline doesn’t taste grainy or overly sweet — it’s buttery, velvety, and perfectly balanced.

And here’s the part that blew your mind (and mine):

Guylian = Guy + Liliane
A real couple.
A real love story.
A brand literally named after a marriage.

They started the company in 1958 after a romantic getaway on the Belgian coast. Seashells reminded them of their trip — so they shaped their chocolates accordingly and merged their names.

It’s ridiculously wholesome.

Flavour profile of classic Guylian seashells:

Soft roasted hazelnut praline
Melt-on-the-tongue chocolate
Nutty, buttery, lightly sweet
Smooth, creamy finish — like ganache without the heaviness

In ice cream, this translates into something luxurious, indulgent and silky, with ribbons of praline cutting through a creamy vanilla base. Add a chocolate ripple and chopped seashell chunks, and you’ve just built the frozen version of your favourite Belgian boxed chocolate.

Ready to give it a go and create your own luxurious, Guylian-style homemade ice cream?

Guylian Praline Swirl Ice Cream (No-Churn or Churned)

This ice cream has two layers:

Homemade hazelnut praline paste
Creamy vanilla base with chocolate marbling + optional Guylian chunks

Make praline: 10 minutes | Chill base before churning: 1 hour | Freeze time (no-churn or post-churn): 4–6 hours | Total time: approx. 6–7 hours

Ingredients (Serves 6)

For the praline:

80g hazelnuts (toasted)
60g caster sugar
Pinch of sea salt

Ice cream base:

300ml double cream
200ml sweetened condensed milk
1 tsp vanilla bean paste

Mix-ins (optional, but highly recommended):

6–10 Guylian seashell chocolates, chopped
OR 6 Ferrero Rocher balls, crushed
60g dark chocolate, melted, for a ribbon swirl

Method

Step 1 — Make the praline

Heat sugar in a small saucepan on medium heat until melted and amber gold.
Stir in hazelnuts + salt.
Pour onto parchment paper to set.
Once cool, blitz into a fine paste (or leave some chunky pieces if you like texture).

Step 2 — Make the ice cream base

Whip double cream to soft peaks.
In a separate bowl, mix condensed milk + vanilla + 2 tbsp praline paste.
Fold together gently. Don’t knock out too much air.

Step 3 — Add the magic

Spoon half the mix into your tub.
Swirl in praline paste + melted chocolate + chopped Guylian pieces.
Add remaining mix, repeat the swirl.
Freeze 4–6 hours.

For churned: Chill mixture first, churn until thick, then layer and freeze.

Nutritional Values (per serving — approx)

Calories: 358 kcal | Fat: 27 g | Carbohydrates: 26 g (of which sugars 25 g) | Protein: 3.6 g

Values will vary based on chocolates used (Ferrero vs. Lindt vs. Guylian).

🍫 Alternative Mix-Ins – Ferrero? Lindt? Hotel Chocolat?

Use this table as a guide for swapping chocolates based on flavour profile:

Chocolate Brand	Texture in Ice Cream	Flavour Vibe
Guylian Seashells	Ultra smooth praline, melts easily	Soft, romantic, buttery hazelnut
Ferrero Rocher	Crunchy + creamy	Nutty, crispy, bold
Lindt Lindor Balls	Silky ganache centre	Rich, velvety, indulgent
Hotel Chocolat Slabs	Dense with chunks	Gourmet, intense cacao

Best technique:
Freeze chocolate first → chop → fold in at the end to prevent sinking.

🌱 Vegan / Dairy-Free Version

Swap the base:

Regular Ingredient	Vegan / Dairy-Free Swap
Double cream	Full-fat coconut cream or Oatly whippable
Sweetened condensed milk	Sweetened condensed coconut milk
Guylian chocolates	NOMO hazelnut truffles or Lindt oatmilk truffles

💚 Bonus tip: Blend coconut cream for 20 seconds before whipping — it becomes extra airy and creamy.

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👉🏽 Ferrero Rocher Lovers — This Ice Cream Recipe Is For You: All the chocolate hazelnut richness of a Ferrero Rocher… in scoopable form. Pure luxury.

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👉🏽 How to Make Homemade Ice Cream Soft, Fluffy & Scoopable: Your go-to guide for avoiding rock-hard ice cream — make every batch smooth, soft and perfectly scoopable.

The Final Scoop

Guylian chocolates already taste like romance… but turning them into ice cream? That’s pure devotion.

Whether you use:

homemade praline,
chopped Guylian seashells,
Ferrero crunch, or
silky Lindt ganache…

You’ve just created premium Belgian chocolate gelato energy in your home freezer.

🗨️ What chocolate should we turn into ice cream next — Terry’s Chocolate Orange? Lindor Salted Caramel? Kinder Bueno?

Tell us in the comments — we love hearing your ideas.

And don’t forget to tag us @FrostedFusions on Pinterest, Instagram, Facebook, and X.

We hope you’ve enjoyed our Guylian-inspired chocolate hazelnut praline ice cream and that it’s sparked some excitement to try it at home. Honestly, half the fun is in sneaking a praline piece (or three) as you swirl it through the ice cream — no judgement here.

If you have any questions, want to share your own flavour twist, or just need an excuse to talk chocolate, pop a comment below — we read every one and are always happy to help.

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