Honey Hazelnut Praline No Churn Ice Cream Recipe
Honey Hazelnut Praline No Churn Ice Cream?? Uhh yup! This recipe produces a soft serve smooth ice cream that you SWEAR was made with a proper machine. No crystallisation or lumps of ice stuck in your homemade ice cream anymore! The no-churn ice cream recipes are honestly, life changing. I’ve linked the recipe for candied hazelnuts, here, but if you wanted to make it a bit quicker you can buy already candied nuts. The different flavour combinations if you use this base recipe are endless, caramel and nuts, chocolate chips and mint, fudge and chocolate sauce, strawberry etc.
Okay so how do I make this honey hazelnut praline no churn ice cream from scratch?
This Ice Cream Mix is a no churn recipe. This means that you don’t need an ice cream machine to make this ice cream. The mix is made, flavoured and scooped into a loaf tin and frozen. Once frozen it is ready to serve and is a smooth, creamy ice cream.
To begin making this ice cream mix, start off by whisking the cream to soft peaks. Soft peaks means the cream will hold it’s shape for a few seconds before sinking back down. Next, add in the condensed milk, gin (or clear spirit of your choice) and crushed candied hazelnuts. Whisk in until fully combined and pour into a loaf tin. Drizzle the honey over the ice cream mix. Using a palette knife or small butter knife, drag through the ice cream to create ripples. Top with the some more crushed candied hazelnuts for decoration. Pop into the freezer for 4 hours or overnight until fully frozen.
How does this no churn ice cream recipe work?
This recipe contains alcohol (gin) which helps prevent crystallisation as the ice cream freezes. Spirits have a lower freezing temperature (roughly -20°c/-25°c) which helps keep the frozen ice cream soft and easy to scoop. For more information on alcohol in ice cream, check out this informative post by seriouseats.com, “The Real Rules of Making Boozy Ice Cream”.
This recipe also has condensed milk. The high sugar content helps prevent ice crystals and keep it smooth. It’s also a thick sweetened milk that has reduced water content which prevents large ice crystals from forming.
For more Frozen Recipes, check out my Frozen Category, here.
Maybe you’re interested in more No Bake Recipes? Check out my No Bake Category, here.
Honey Hazelnut Praline No Churn Ice Cream
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Hand Whisk
- Rubber spatula
- Small palette knife or thin butter knife
- Loaf tin
Ingredients
- 500 ml double (whipping) cream
- 1 tin condensed milk (about 300grams)
- 1 tbsp gin or other spirit
- 50 grams honey
- 100 grams crushed candied hazelnut
Instructions
- In a large mixing bowl, add the cream and whisk on medium with an electric whisk or stand mixer with whisk attachment until the cream to soft peaks. This means the cream has thickened significantly and holds it's shape easily.
- Add in the condensed milk, gin and crushed hazelnuts.
- Whisk together by hand until fully combined.
- Pour into a loaf tin.
- Drizzle honey on top and using the small palette knife, drag through the ice cream mix to swirl in.
- Top with a small handful of crushed hazelnuts sprinkled on top.
- Pop into the freezer for at least 4 hours or overnight.
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