No Churn Mocha Ice Cream with Hazelnut Swirl

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

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5 from 1 vote

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!

Prep Time10

Cook Time0

Freeze time6

Total Time6 10

Course: Dessert

Cuisine: British

Servings:

Calories: 205kcal

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.

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.

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