Hazelnut Ice Cream without Ice Cream Maker, a fresh and easy-to-make spoon dessert, is the perfect summer treat. Only 3 ingredients to get a delicious and tasty ice cream, without an ice cream maker, garnished with hazelnut crumbs and chocolate topping.
You can also use it to make an ice cream cake, alternating layers of cream ice cream (with only condensed milk and cream) with hazelnut ice cream and dark chocolate sheets.
But now let’s see together how to prepare the Hazelnut Ice Cream without Ice Cream Maker. Prepare the ingredients, let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
More delicious recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 1 cup whipping cream
- 1/2 cup condensed milk
- 1 oz condensed milk (chocolate)
- 5 tbsp oz hazelnut paste
Tools
To make the Hazelnut Ice Cream recipe you will need:
- 1 Bowl
- 1 Mixer
Steps
Before starting, place the bowl and beaters in the freezer for at least half an hour, then start the preparation.
Whip the cream in the cold bowl and add the condensed milk: gently mix with a spatula, trying not to deflate the cream.
Add the chocolate condensed milk (optional) and the hazelnut cream. If you can’t find it, you can make it yourself by blending 150 g of toasted hazelnuts this way: with a mixer, blend in multiple pulses (this helps avoid overheating the hazelnuts too much) until you obtain an oily cream (it will take some time, don’t give up).
After mixing well, pour the obtained cream into a container and place it in the freezer for at least 5 – 6 hours. If you leave it for longer, let it sit at room temperature for about 10 – 15 minutes (depending on the outside temperature) before serving.
Here is the Hazelnut Ice Cream without an ice cream maker ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Hazelnut Ice Cream without an ice cream maker in the freezer for about 2 weeks, closed in the appropriate container with a lid.
Tips and Suggestions
– You can substitute hazelnut cream with pistachio cream.
– For a great result, all ingredients (condensed milk and cream) must be cold from the refrigerator.
– Whip the cream so that it is compact and smooth, but not too dense.
– With the appropriate scoop for ice cream, form balls, place them in (cold) cups, and garnish with hazelnut crumbs and chocolate topping.
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