This no-churn hazelnut ice cream recipe allows you to enjoy some beautiful hazelnut ice cream at home even if you don’t have an ice cream maker. Hazelnut paste is added to whipped cream and sweetened condensed milk to make the most delicious homemade hazelnut gelato.
Have you ever had hazelnut gelato in Italy? It’s a pretty popular flavour, and my number one favourite. I know nobody believes food bloggers when they say that this or that is their favourite recipe, but I swear that hazelnut is my favourite gelato flavour!
I have had many occasions to state in this blog my love for hazelnuts. I grew up in one of the regions that produce some of the finest hazelnuts in Italy, so I take these little nuts very seriously. It goes without saying that over the 25 years of my life I have spent in Italy I have had a fair share of excellent hazelnut gelato. Getting it abroad is a little more challenging.
No-churn ice cream
If I had a churner, I could make my own hazelnut gelato at home. Unfortunately, that is not something I own. I’ve been wanting to buy one for over a year, but I never did. Last year, the excuse was that my kitchen was too small to welcome another kitchen appliance. This year the excuse is that instead of buying an ice cream machine I bought a house. Now I have a much bigger kitchen, but way less money!
I was late in the no-churn ice cream game, but when I finally joined in last summer, making no-churn ice cream has become an obsession. I have this little problem that I buy too much whipping cream than I can use because I always think I will bake more. Then the expiry date comes always too soon and the next thing I know is I’m turning another carton of cream into no-churn ice cream.
Related: no-churn London fog ice cream.
Hazelnut ice cream recipe
So the recipe to make no-churn ice cream is one, and that consists of folding a can of sweetened condensed milk into a batch of whipped cream. This is the true and tested recipe that everybody uses. What’s cool is that you can personalize it to your liking, and that is my favourite part!
Making no-churn hazelnut ice cream implies adding some toasted hazelnuts to the magical cream and condensed milk concoction. The hazelnuts need to be processed until they turn into a paste. Trying to recreate the Italian hazelnut gelato, we aim for total smoothness. I sometimes stumble upon hazelnut ice cream abroad, and it often features chopped hazelnuts. It’s nice, but not the hazelnut ice cream I look for. I want smoothness, and a food processor gives us just that.
Serve this hazelnut ice cream with baked amaretti stuffed peaches.
So – three ingredients. Whipping cream, sweetened condensed milk and toasted hazelnuts. If you can’t find toasted hazelnuts, you can toast them yourself in a pan on medium-high heat for 3-4 minutes. Then rub them in a kitchen towel to discard the skin. If you can buy toasted like I did, it will be just a little easier and quicker. Let’s go.
Step by step instructions
- Add your toasted hazelnuts to a food processor and process them until they get very finely ground and start releasing their oil. Stop the processor from time to time to scrape the sides of the bowl. You really want to take your hazelnuts to an almost liquid state, so expect to get your blades rotating for about 10 minutes.
- Add the hazelnut paste and 100 ml of whipping cream to a bowl and mix at medium speed for about a half minute to combine. Add the rest of the cream and keep whipping until you get to soft peaks. Set the mixer aside.
- Pour in the sweetened condensed milk and fold it in gently with a spatula.
- Transfer the mixture to a freezer safe container and let set for a minimum of 5 hours or overnight.
If your no-churn hazelnut ice cream is a little hard to scoop up, let it rest 5 minutes at room temperature before serving. This ice cream flavour pairs really well with other flavours such as chocolate or coffee ice cream. If you want to add a little decoration, some unsweetened whipped cream and crushed hazelnuts are a nice touch. Or you can lightly microwave some nutella just to make it a little more runny and drizzle some chocolate hazelnut cream over it!
While all these serving suggestions are just magical ways to add flavour and texture to this homemade ice cream, I still believe that hazelnut ice cream tastes best on its own. This is just how I prefer it, so that I can just indulge on the flavours of the hazelnuts, the cream and the sugar.
See also: three-ingredient hazelnut meringue cookies.
Hazelnuts are fantastic nuts, I love their flavour both in sweet and savoury dishes. I must admit that it is when paired with a sweet element that they really shine, in my opinion. Here are some more dessert recipes with hazelnuts:
- Nutella panna cotta
- Honey hazelnut soft cookies
- Homemade dark chocolate hazelnut spread
- Nutella thumbprint cookies “nutellotti”
Hope you enjoy my hazelnut sweets and do give this no-churn hazelnut ice cream a try, it’s really worth it! Here are two pins you can add to your favourite board:
No-churn hazelnut ice cream
- 480 ml whipping cream
- 395 g sweetened condensed milk
- 115 g hazelnuts toasted
- Add the hazelnuts to a food processor and process them until they get very finely ground and start releasing their oil, about 10 minutes. Stop the food processor from time to time to scrape the sides of the bowl.
- Add the hazelnut paste and 100 ml of whipping cream to a bowl and mix at medium speed for about a half minute to combine. Add the rest of the cream and keep whipping until you get to soft peaks.
- Pour in the sweetened condensed milk and fold it in with a spatula.
- Transfer the mixture to a freezer safe container and let set for a minimum of 5 hours, or overnight.