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