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No Churn Mocha Ice Cream

No Churn Mocha Ice Cream with Hazelnut Swirl

Course Dessert
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 pints
Author Eat Love Eat


  • 600 ml double cream (2 1/2 cups) heavy cream
  • 1 can sweetened condensed milk (397g)
  • 2 tablespoons instant espresso powder
  • 1/4 cup cocoa powder
  • 1/2 cup hazelnut butter
  • 1/4 cup roasted hazelnuts roughly chopped


  • 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.
  • 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.
  • 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.


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.