Home RECIPESDesserts No-churn hazelnut ice cream with chocolate chunks

No-churn hazelnut ice cream with chocolate chunks

by Lorena

One of the most delicious ice cream flavours in the world is hazelnut. Loved by many, it has those toasty and chocolaty flavours we love. I also added milk chocolate chunks to this one and it’s sooo good.

This hazelnut ice cream is the first of 7 flavours I’m posting this week for ice cream week! This week I reached 100.000 followers on my Spanish Instagram account and it’s so unbelievable! If you want to follow me on Instagram, go ahead and do so on my English account. I honestly cannot believe this happened, it’s surreal to me! I never thought I would reach this many people. I’m so happy there’s anyone who’s willing to listen to me and learn from me. Thank you so much for your support always <3.

Hazelnut ice cream is one of my favourite flavours in the world. I love its taste, it’s really addictive! The good thing is that it’s pretty easy to make, just like peanut ice cream, and you don’t need an ice cream machine. All you need is hazelnuts, condensed milk and whipping cream. I also added milk chocolate chunks, but it’s optional.


In my case, I made my own hazelnut butter for this hazelnut ice cream. However, if you prefer and can find ready-made hazelnut butter, go for it. You can also swap hazelnuts for any other nut you like: pecans, walnuts, almonds, peanut, cashews, etc. Also, you can use dark chocolate instead of milk if you prefer.


No-churn Hazelnut Ice Cream with Chocolate Chunks

5 from 1 vote
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Course: Dessert, Ice Cream
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal

Ingredients

For the hazelnut butter

  • 220 g hazelnuts or other type of nut if you prefer

For the hazelnut ice cream

  • 400 g condensed milk
  • 200 g hazelnut butter from above
  • 600 g whipping cream
  • 150 g milk or dark chocolate chopped

Instructions

For the hazelnut butter

  • Toast the hazelnuts in a preheated oven at 180°C/350°F for 10-15 minutes or until lightly golden and fragrant.
  • Add the hot hazelnuts to a food processor. Process them for 10-15 minutes, stopping every once in a while to mix with a spatula. The end product is a liquidy butter, kind of like honey. If it's still looking thick, give it a bit more time processing. If it looks thick, it's because it needs more time in the food processor. Alternatively, you can buy ready-made hazelnut butter.

For the hazelnut ice cream

  • Mix the hazelnut butter with the condensed milk.
  • Whip the cream to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
  • Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
  • Add the chopped chocolate and add it using folding motions.
  • Pour the mix into a freezer-safe container and freeze for 8 hours or overnight.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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