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No-churn hazelnut ice cream in an aluminium container.

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 608 kcal
Author Eva | Electric Blue Food


  • 480 ml whipping cream
  • 395 g sweetened condensed milk
  • 115 g hazelnuts toasted


  1. 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.

  2. 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.

  3. Pour in the sweetened condensed milk and fold it in with a spatula.

  4. Transfer the mixture to a freezer safe container and let set for a minimum of 5 hours, or overnight.

Recipe 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 Facts
No-churn hazelnut ice cream
Amount Per Serving
Calories 608 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 23g144%
Cholesterol 132mg44%
Sodium 114mg5%
Potassium 435mg12%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 37g41%
Protein 10g20%
Vitamin A 1352IU27%
Vitamin C 3mg4%
Calcium 261mg26%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.