Honey Hazelnut Praline No Churn Ice Cream
Delicious, creamy no churn ice cream recipe with swirls of honey and crushed candied hazelnuts.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.