This No Churn Chocolate Hazelnut Ice Cream is so genius
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.