Ok, two of my favorite things together; sweetened condensed milk, hazelnuts, and Nutella. Alright 3 favorite things. This No Churn Chocolate Hazelnut Ice Cream is so genius.
These three ingredients gives this ice cream all the elements that make us want to scrape the bottom of the carton.
- SWEETENED CONDENSED MILK: Provides the sugar and milk element and helps with the smooth consistency.
- HAZELNUT PRALINE PASTE: This paste gives an intense flavor hazelnuts.
- NUTELLA: Gives us chocolate and backs up the hazelnut flavor
The other ingredient that makes the ice cream ice cream is the Heavy Cream. No need to heat it up though. All of the ingredients are folded together then left in the freezer to create their magic overnight.
No ice cream maker
No turning on the stove
No special containers needed
Feel free to add crushed roasted hazelnuts in the ice cream itself or to spoon on top.
Hazelnut paste can be found in specialty markets or online and comes in an 11oz can ( I use a brand called Love ‘N Bake), but if you can’t find hazelnut paste, just pulse 1 cup of roasted hazelnuts with 3 Tbsp of sugar until smooth in a blender or food processor.
Add these fun ice cream cones to enjoy your sherbets, gelatos, sorbets, and ice cream all Summer long!
No Churn Chocolate Hazelnut Ice Cream
This No Churn Chocolate Hazelnut Ice Cream is so genius
- 3/4 cup Nutella
- 5 oz Hazelnut Praline Paste approximately 1/2 can
- 1 can Condensed Milk
- 2 cups Very cold Heavy Cream
- 1/8 tsp Sea salt
In one of the bowls, whisk the 2 cups of heavy cream just until stiff peaks form. Make sure not to over whip. Set aside in the fridge .
In the other bowl, combine the hazelnut paste, Nutella, condensed milk and salt until well blended. If the hazelnut paste has separated in the can, blend it all together with a hand held blender, regular blender, or food processor until it is smooth again, then measure and add to other ingredients. Blend until there are no streaks and all ingredients become one.
Slowly fold in the hazelnut mixture into the whipped cream in 4 batches. The mixture should be very smooth and one color.
Pour into your container for freezing. Cover well with plastic wrap and or foil to make it air tight. Let freeze over night.
If you want to add crushed hazelnuts or dark chocolate chunks, let the ice cream solidify for at least 2-3 hours before mixing in any ingredients so they won't fall to the bottom of the pan. Smooth out again and freeze overnight.