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Hazelnut ice cream


Hazelnut ice cream: the recipe for making it at home without an ice cream maker.
Perhaps it is the most unusual time to enjoy ice cream, unless you are in Sicily where there is no season without ice cream. Hazelnut ice cream is among the most loved flavors thanks to its natural, enveloping and velvety flavour, characterized by good fresh cream and a hazelnut paste prepared without added sugars. The ideal is to have an ice cream maker, but if you don't have one it doesn't matter, because making ice cream at home without an ice cream maker is very easy and gives a lot of satisfaction, just a few simple rules are enough. Making it at home has now become a habit for many people and, if the ingredients chosen are of excellent quality, unusual flavors can be created. Always choose seasonal fruit and if you use chocolate, make sure it is of excellent quality. If you opt for a simple cream flavour, use very fresh eggs. Every ingredient will make a difference.


  • 120 ml condensed milk
  • 300 ml fresh cream unsweetened
  • 130 g hazelnut paste, pure 100% hazelnuts, no added sugars
  • chopped toasted hazelnuts to taste
  • Before starting, place the container in the freezer, preferably glass or steel. If you don't have one, the plastic one will do too. Also cool the bowl where you will whip the cream.

  • Pour the cream into a very cold bowl (you can also use a planetary mixer) and whip it with an electric whisk.

  • Gradually add the condensed milk to the cream and with the help of a spatula, mix delicately, moving from bottom to top until everything is combined. Make sure not to dismantle the mixture.

  • Add the hazelnut paste to the mixture and mix gently until everything is smooth.

  • Transfer the mixture into a tray with a lid, or into a plum cake mold covered with cling film. If you use cling film, cover without contact with the ice cream.

  • Place it in the freezer and stir once every hour until it reaches the right consistency.

  • Finally, with the back of a spoon, create a spatula wave effect as desired, enrich with chopped hazelnuts and leave to harden in the freezer overnight.

  • Once the time has elapsed, let it rest for 5 minutes at room temperature. Serve your ice cream in cups or cones.

It is possible to replace the hazelnut paste with pistachio paste in the same quantities.
If you want to create a more delicious hazelnut ice cream, just add 70-100 g of granulated sugar when processing the hazelnut paste.
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