Creamy and Quick Hazelnut Ice Cream is a very loved dessert, a classic flavor that many prefer, good, creamy, and enveloping, it is also my and my son’s favorite flavor.
Hazelnut ice cream is perfect for this hot period but always appreciated for every season and occasion, excellent to enjoy with a spoon or to prepare a cake or semifreddo.
It is prepared in no time and doesn’t require an ice cream maker, contains no eggs, doesn’t need the stove but is prepared cold with electric whisks.
For making hazelnut ice cream, I used pure hazelnut paste, which you can find in pastry specialty stores or in some well-supplied supermarket chains; if you can’t find it, you can replace it with 100 g of blended hazelnuts, but they won’t be as creamy as the paste and you will feel a bit of the grains.
Now let’s see how to make this deliciously indulgent dessert in just a few minutes!
On the blog, you can find other ice creams, both creamy and fruit-based ↓
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 cups
- Cuisine: Italian
Ingredients for Creamy and Quick Hazelnut Ice Cream
- 1 cup fresh liquid cream
- 2 tablespoons hazelnut paste
- 2 tablespoons condensed milk
- to taste toasted hazelnuts
- to taste hazelnut crumbles
Tools
- Electric whisk
- Freezer
Preparation for Creamy and Quick Hazelnut Ice Cream
Take a glass bowl and add the chilled cream from the fridge, it’s better if the bowl is also well chilled, maybe place it in the freezer 10 minutes before.
Start whipping the cream well with the electric whisks.When the cream is well whipped and firm, add two tablespoons of hazelnut paste, mix it well first to blend the oils with the paste that separate during rest.
Also add the two tablespoons of condensed milk, mix for a few more minutes with the whisks to combine everything well. Add a handful of toasted hazelnuts to taste and mix again.
The hazelnut ice cream might already be ready to enjoy soft and nice, but if you desire it denser and more substantial, pour it into a container with a lid and let it solidify in the freezer for about 30 minutes.
Take and enjoy the hazelnut ice cream whenever you want; just scoop out a few balls with a spoon, place them in a cup, decorate with a teaspoon of hazelnut paste and a bit of crumble for an extra indulgent touch.
Anna advises…
The creamy hazelnut ice cream can be stored in the freezer for several days, it doesn’t freeze; just a few minutes at room temperature and it becomes creamy again.
You can serve in a cup garnished with topping and cigarette biscuits!
