Bacio-flavored ice cream is one of my favorites: that delicious mix of milk chocolate and hazelnuts makes it an exceptional dessert, and it’s always my favorite flavor at the gelateria! Do you also love Bacio-flavored ice cream? Then you have to try this smart homemade Bacio ice cream, great even without an ice cream maker! I love making homemade ice creams with sweetened condensed milk; it’s a clever recipe that allows you to make a delicious ice cream even if you don’t have an ice cream maker, like me, who has been putting off buying one for years!! I’ve made many clever ice creams, but I haven’t yet told you how I make the smart Bacio ice cream without an ice cream maker, using sweetened condensed milk and a few other easily available ingredients. A creamy, delicious ice cream that I’m sure you’ll fall in love with and that I’m sure you’ll never buy again!! Want to try it? Then let’s go to the kitchen — I’ll tell you my homemade Bacio ice cream recipe. But first, if you want to stay updated on my new recipes you can follow my Facebook page and my Instagram profile.

Take a look:

Difficulty: Very easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: No-cook
Cuisine: Italian

Ingredients to make homemade Bacio ice cream

1 2/3 cups heavy cream (for whipping) (not plant-based cream)
1/3 cup chocolate-hazelnut spread (e.g., Nutella)
2 teaspoons unsweetened cocoa powder
1/2 cup sweetened condensed milk
3/4 cup hazelnuts (already toasted and peeled)

Tools

Bowl
Mixer
Freezer

Steps

If it’s the middle of summer, prepare everything during the coolest hours of the day — it will be easier to whip the cream.
Place the bowl you’ll use for whipping in the freezer for at least 30 minutes, then pour in very cold cream and whip with the beaters: be careful not to overwhip it and stop before butter lumps form. Remember that if the cream isn’t cold enough, you’ll have a lot of trouble and won’t be able to whip it properly.
Add the sweetened condensed milk (ideally very cold) and the chocolate-hazelnut spread at room temperature. Continue whipping until you obtain a homogeneous mixture. Dissolve the cocoa in a little of the whipped mixture and then fold it into the rest of the ingredients.
Finish by adding the hazelnuts, which you have coarsely chopped beforehand with a long-bladed knife (it’s better not to use pre-ground hazelnut bits, so you have pieces of varying sizes).
Put the mixture in the freezer and stir once every hour until you reach the right consistency. It may take from 4 to 6 hours.
If you have an ice cream maker, after cooling the mixture you can pour it into the bowl and wait until it’s ready.
The ice cream is ready and keeps very well in the freezer if sealed in its container. Unfortunately after many hours in the freezer it will be very hard and compact, so before serving let it sit at room temperature for 15 minutes and stir again with a spoon to soften it.