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    Eat Love Eat » Recipes » Desserts

    No Churn Mocha Ice Cream with Hazelnut Swirl

    Published: Aug 6, 2016, Last Modified: May 23, 2022, By Sasha Hooper · This post may contain affiliate links.

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    Three waffle cones on a marble work top with mocha ice cream and nuts around.So. It's time for ice cream! I think it's probably always time for ice cream, don't you? I mean, when is ice cream ever unwelcome? Even in the winter months, when it provides the perfect counterpoint for hot, steamy puds, it is most certainly welcome. Oh gosh, I almost can't wait for those cold, pudding-laden days. (I totally can though).

    Having said that, I don't make ice cream very often! I know! This absolutely must change. It doesn't help that the ice cream making attachment for my KitchenAid mixer doesn't fit in our freezer. We used to have a big outdoor freezer that was perfect for storing chunky ice cream making bowls, as well as bags of happily foraged summer fruits ready to see us through the winter and plenty of other random stuff. But that old guy passed away a few months ago, leaving us a sticky mess to clear up. Thanks, freezer! So currently, no custard-based ice creams in our house, boo. BUT! Who needs custard-based ice cream when you can have NO CHURN ice cream?! And even better, no churn MOCHA ice cream. Ohh yes. If you love the ease of this ice cream, check out our Passion Fruit Ice Cream version.A whisk with whipped mocha cream on the end with a metal below underneath.Mocha ice cream mix in a loaf tin lined with parchment paper with nuts on top.I first came across the wonderful world of no churn ice cream when Nigella Lawson made no churn coffee ice cream on her Nigellissima TV show a few years back. I literally made it the very next day. And it was so good! Of course, no churn ice cream is now all over the internet (not that there's anything wrong with that, you can never have too much!) and so now I'm adding my recipe to the mix.

    I have always adored the combination of hazelnut and coffee. It's almost too good! And I wanted to recreate that in no churn ice cream form. But then when I was making it, I dunno, it just had to have cocoa too. It had to be mocha ice cream with hazelnut. I'm so glad I did! This is just too good. As I'm sure you already know (but if you don't, here you go) no churn ice cream has a base of double (heavy) cream and sweetened condensed milk, which is whipped to high heaven to become just the creamiest, most luscious cloud of deliciousness you could ever imagine. You don't even need to freeze it really! But please do, because it's awesome. It's just so so so creamy. I mean, it's mostly just cream, so duh. Disclaimer: This isn't a health food, this is an indulgence. A seriously delicious one at that.An ice cream scoop scooping mocha ice cream from the loaf tin lined with parchment. Overhead no churn ice cream in a tin with a scoop taken a roll of ice cream.So the mocha flavour is achieved by whipping the cream and condensed milk with instant espresso powder and cocoa powder. Simples. Then, we stir chopped roasted hazelnuts into hazelnut butter and then swirl it right through the ice cream before leaving it to set in the freezer. You could use any nut butter you like, but c'mon! Hazelnut mocha?! Could it get any better?! (The answer is NO.)

    I made my own hazelnut butter for this recipe, mainly because I am quite literally OBSESSED with making my own nut butter. I just can't get over it. Also, at least in my neck of the woods, I find that hazelnut butter can be quite pricey to buy by the jar. I find that I can make double for less than it costs to buy one jar by making it myself. Of course, I'll leave that decision up to you! I added a little maple syrup to my hazelnut butter for some extra flavour and a touch of sweetness but that's not essential! If you've never tried hazelnut butter before, I must urge you to. It's seriously rich and has an intense roasted nutty flavour.Two waffle cones with mocha ice cream on top in a little tin bucket. A person holding a mocha ice cream waffle cone with nuts sprinkled on top.Another disclaimer: this ice cream does set quite hard and so I recommend that you give it a quick microwave before scooping (although of course not if it's in a metal loaf tin!) Or if you're me and you don't own a microwave and you're impatiently waiting to scoop your ice cream in order to take photos of it, you could make the insane choice and put it in the actual oven for a minute or two. Just a couple of options for you there.

    Actually, in the original recipe, wise Nigella recommends adding a couple of tablespoons of alcohol to the ice cream mixture when whipping, because of course alcohol doesn't freeze. This is a great plan and I've done it before. However at the time of making this ice cream, the only alcohol available to me was a bottle of sloe gin (I know, I'm basically a grandma) and I really didn't fancy that with the mocha.Multiple cones of ice cream on a marble surface with the tin of mocha ice cream and scoop to the side. Anyway, enough talking - let's make some no churn mocha ice cream!

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    📖 Recipe

    Three waffle cones on a marble work top with mocha ice cream and nuts around.

    No Churn Mocha Ice Cream with Hazelnut Swirl

    Creamy Chocolate Coffee no churn ice cream that is quick and easy to make with minimal effort!
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    Freeze time: 6 hours hours
    Total Time: 6 hours hours 10 minutes minutes
    Servings: 10
    Author: Sasha Hooper

    Equipment

    • Stand mixer

    Ingredients 

    • 600 ml double cream, (2 ½ cups) heavy cream
    • 1 can sweetened condensed milk, (397g)
    • 2 tablespoons instant espresso powder
    • ¼ cup cocoa powder
    • ½ cup hazelnut butter
    • ¼ cup roasted hazelnuts, roughly chopped

    Instructions

    • Place the cream, condensed milk, espresso powder and cocoa powder into the bowl of your stand mixer. Using the whisk attachment, whip on medium speed for 2-3 minutes until soft and voluminous - the mixture should stand in soft peaks.
      600 ml double cream, 1 can sweetened condensed milk, 2 tablespoons instant espresso powder, ¼ cup cocoa powder
    • Pour one third of the mixture into a 2 lb loaf tin (or other similarly sized vessel). Mix together the hazelnut butter and the chopped hazelnuts. Dot a third of this mixture over the top of the ice cream and swirl using a skewer.
      ½ cup hazelnut butter, ¼ cup roasted hazelnuts
    • Repeat this process twice more, using the remainder of each mixture. Sprinkle a few extra chopped hazelnuts on top, if liked.
    • Place the tin into the freezer and freeze for 6-8 hours or overnight. Serve in chocolate-dipped waffle cones, sandwiched between chocolate chip cookies or simply eat with a spoon! And don't forget to top with a good dollop of hazelnut butter and some extra chopped hazelnuts.
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    Notes

    If you don't have a stand mixer, you can use a large mixing bowl and an electric hand whisk - it just might take a little longer. I would so recommend the KitchenAid mixer though - it's an absolute workhorse in my house, making everything from ice cream to bread!
    Recipe adapted from Nigella Lawson.

    Nutrition

    Calories: 205kcal | Carbohydrates: 1.8g | Protein: 1.5g | Fat: 21.9g | Saturated Fat: 12.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.7g | Cholesterol: 58.8mg | Sodium: 9.7mg | Potassium: 72.4mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 202.7IU | Vitamin C: 0.4mg | Calcium: 26.9mg | Iron: 0.2mg
    Course Dessert
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    Note: This post contains affiliate links.

    Close up of mocha ice cream cone with nut butter and nuts on top.
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    Comments

    1. Martha says

      September 26, 2021 at 3:46 pm

      5 stars
      I've tried the Nigella version - that was pretty good. This sounds even better. It looks so 'professional' too - just what you want when you round a corner looking for an ice cream shop, but here it is at home! And it has to be sugar cones too, of course.

      Reply
    2. All Thyme Favourites says

      August 11, 2016 at 7:35 pm

      Crikey, this is happening in my house within the next week for definite! Sounds incredible!

      Reply
      • Sasha says

        August 11, 2016 at 9:02 pm

        I really hope you make it! Let me know how it turns out!

        Reply
    3. Michelle @ The Last Food Blog says

      August 10, 2016 at 9:20 pm

      Ah Sasha, you make it sound so easy!! And delicious! Will definitely have to make this 😉

      Reply
      • Sasha says

        August 11, 2016 at 9:10 pm

        It's probably a bit too easy to make! But hey, it's good to have a treat every now and then 😉 hope you love it! x

        Reply
    5 from 1 vote

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