Hazelnut No-Churn Ice Cream

No ice cream maker? No problem! Our no-churn version is creamy and delicious, and sure to become a favourite!

Yield: 8-10 servings

INGREDIENTS

  • 2 cups 35% whipping cream (heavy cream)
  • 1 cup sweetened condensed milk
  • ½ cup Nuts to You Hazelnut Butter
  • ¼ cup cocoa powder
  • Pinch of salt

INSTRUCTIONS

  1. A metal loaf pan is the perfect size container for the ice cream, but a large glass or plastic container also works. Line with parchment paper, if desired.
  2. Whip the heavy cream with a hand or stand mixer until stiff peaks form. Gently fold in the sweetened condensed milk until smooth.
  3. Pour half the cream mixture into another bowl and add the Hazelnut Butter, cocoa and salt. Mix until combined.
  4. Pour contents of the bowl back into the cream mixture and fold a few times to create a marbled effect. Pour the mixture into container. Freeze for 6 hours or overnight.
  5. Cover with a lid or beeswax wrap to store.

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