EASY HAZELNUT ESPRESSO NO-CHURN ICE CREAM
 
 
Ingredients
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp instant espresso powder
  • 2 tbsp hazelnut liqueur
  • ¼ cup roasted hazelnuts, finely chopped
Method
  1. Using a stand mixer fitted with whisk attachment, whisk all ingredients together until soft peaks form.
  2. Pour into a 1 litre airtight container. Top with roasted hazelnuts.
  3. Freeze for at least 6 hours or overnight. Serves 8.
  4. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/07/25/easy-hazelnut-espresso-no-churn-ice-cream/