Chocolate Hazelnut No-Churn Ice Cream
Chocolate Hazelnut No-Churn Ice Cream
Ingredients
For the Ice Cream
- 2 cups heavy cream, very cold
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Place a large mixing bowl and the whisk attachment of your electric mixer into the freezer for at least 15 minutes to chill thoroughly. This helps the cream whip more efficiently.
⏱️ 15 min
- 2
Remove the chilled bowl and whisk from the freezer. Pour the very cold heavy cream into the bowl. Whip on medium-high speed until stiff peaks form, about 3 to 5 minutes. Be careful not to over-whip, as it can turn grainy.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, and pure vanilla extract until the mixture is smooth and the cocoa is fully incorporated, with no lumps.
⏱️ 2 min
- 4
Gently fold about one-third of the whipped cream into the chocolate-condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks of white remain. Use a spatula and a gentle hand to avoid deflating the airy cream.
⏱️ 3 min
- 5
Fold in the toasted and roughly chopped hazelnuts and the semi-sweet chocolate chips until evenly distributed throughout the mixture.
⏱️ 2 min
- 6
Pour the ice cream mixture into a freezer-safe container (a 9x5 inch loaf pan or a 2-quart container works well). Smooth the top with a spatula.
⏱️ 1 min
- 7
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.
⏱️ 360 min
- 8
To serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Scoop into bowls and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut No-Churn Ice Cream
Ingredients
For the Ice Cream
- 2 cups heavy cream, very cold
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Place a large mixing bowl and the whisk attachment of your electric mixer into the freezer for at least 15 minutes to chill thoroughly. This helps the cream whip more efficiently.
⏱️ 15 min - 2
Remove the chilled bowl and whisk from the freezer. Pour the very cold heavy cream into the bowl. Whip on medium-high speed until stiff peaks form, about 3 to 5 minutes. Be careful not to over-whip, as it can turn grainy.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, and pure vanilla extract until the mixture is smooth and the cocoa is fully incorporated, with no lumps.
⏱️ 2 min - 4
Gently fold about one-third of the whipped cream into the chocolate-condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks of white remain. Use a spatula and a gentle hand to avoid deflating the airy cream.
⏱️ 3 min - 5
Fold in the toasted and roughly chopped hazelnuts and the semi-sweet chocolate chips until evenly distributed throughout the mixture.
⏱️ 2 min - 6
Pour the ice cream mixture into a freezer-safe container (a 9x5 inch loaf pan or a 2-quart container works well). Smooth the top with a spatula.
⏱️ 1 min - 7
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.
⏱️ 360 min - 8
To serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Scoop into bowls and enjoy!
⏱️ 1 min