Homemade hazelnut ice cream without an ice cream maker, a fresh and delicious recipe perfect to enjoy during summer as a dessert or for a refreshing snack. The recipe is made with my Thermomix, easy and quick ice cream not excessively sweet but with an intense hazelnut flavor that will win you over at the first taste. Let’s discover the recipe together!
See you soon, Susy.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 539.28 (Kcal)
- Carbohydrates 32.70 (g) of which sugars 31.54 (g)
- Proteins 7.79 (g)
- Fat 43.22 (g) of which saturated 0.63 (g)of which unsaturated 0.83 (g)
- Fibers 1.11 (g)
- Sodium 3.41 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Hazelnut Ice Cream
- 1 cup heavy whipping cream
- 3/4 cup partially skimmed milk
- 1 egg yolk
- 1 cup hazelnut flour
- 1/2 cup sugar
- to taste chopped hazelnuts
You will need
- Food Processor Thermomix
- Bowl
Prepare the Hazelnut Ice Cream
Put the milk, cream, egg yolk, and sugar in the Thermomix bowl, start for 7 minutes at speed 4 at 194°F. Open the lid and add the hazelnut flour, start for 20 seconds at speed 3. Pour into a shallow container and place it in the freezer for 8 hours.
Before serving, cut it into pieces, put it in the Thermomix, and mix for 30 seconds at speed 5.
Absolutely a must-try! It’s TOO GOOD.
Storage
You can store the ice cream in the freezer for up to a month.
Tip
Sprinkle the surface with chopped hazelnuts or melted dark chocolate.
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See you soon, Susy
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