Name: No-Churn Hazelnut Espresso Ice Cream
Cook time: 15 minutes
Total time: 8 hours 15 minutes, including freezing
Yield: Makes 6 servings
Ingredients: 1⅔ cup plus 2 Tbsp. (425 ml) heavy cream; 1 tsp. finer flaked or smoked sea salt; ½ tsp. vanilla bean paste; ⅓ cup (50 g) hazelnuts, toasted; One 14-oz. (397 g) can of sweetened condensed milk; ½ cup (125 ml) very strong coffee or espresso, cooled

Nochurn hazelnut ice cream in a loaf tin with an ice cream scoop on the side.

Photo by Haraala Hamilton

This is an absolute knockout ice cream with no need for an ice cream maker or checking the freezer every 30 minutes. Miraculous. The nuts are toasted when they are the color of milky coffee rather than butter—this will release the aromatic oils in the hazelnuts and, along with the sea salt, will really intensify the flavor of the no-churn ice cream.

Editor’s note: If you don’t have vanilla bean paste, you can substitute with 1 tsp. vanilla extract.

Looking for more frozen dessert recipes? We’ve got you.

Recipe information

Total Time
8 hours 15 minutes, including freezing
Yield
Makes 6 servings

Ingredients

1⅔ cup plus 2 Tbsp. (425 ml) heavy cream

1 tsp. finer flaked or smoked sea salt

½ tsp. vanilla bean paste

⅓ cup (50 g) hazelnuts, toasted

One 14-oz. (397 g) can of sweetened condensed milk

½ cup (125 ml) very strong coffee or espresso, cooled

Preparation

Step 1
Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
Step 2
Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
Step 3
Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
Step 4
Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

Cookbook cover of Sea Salt: A Perfectly Seasoned Cookbook by The Lea-Wilson Family.

Reprinted with permission from Sea Salt: A Perfectly Seasoned Cookbook by the Lea-Wilson Family. Published in 2022 by White Lion Publishing, an imprint of The Quarto Group. Text © 2022 Jess Lea-Wilson. Photography © 2022 Haarala Hamilton. Purchase the full book from Quarto or Amazon.