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No-churn hazelnut ice cream in an aluminium container.
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No-churn hazelnut ice cream

Smooth hazelnut ice cream made at home without an ice cream machine. Enjoy a delicious homemade hazelnut gelato with only three ingredients.
Course Dessert
Cuisine American, Italian
Keyword gelato, hazelnut, hazelnut ice cream, no-churn ice cream
Prep Time 20 minutes
Chilling time 5 hours
Total Time 5 hours 20 minutes
Servings 6 people
Calories 608kcal
Author Eva | Electric Blue Food

Ingredients

  • 480 ml whipping cream
  • 395 g sweetened condensed milk
  • 115 g hazelnuts toasted
Metric - US Customary

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 608kcal | Carbohydrates: 41g | Protein: 10g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 114mg | Potassium: 435mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1352IU | Vitamin C: 3mg | Calcium: 261mg | Iron: 1mg