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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.
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