No-Churn Coffee Hazelnut Ice Cream

While I’m not one for a cup of black coffee in the morning and an iced coffee is not a beverage usually attached to my right hand all summer long – though I do crave one every now and then – I appreciate coffee as an ingredient. I loveloveLOVE coffee-flavored anything. This throws back to my childhood, when my Nana Peg would make chocolate sauce with a healthy splash of coffee in it for flavor; of course, the sauce was served over coffee ice cream.

I wanted to pay homage to one of my many awesome grandmothers and put my own spin on this dessert! While I currently do have access to an ice cream maker at my current apartment – oooh la la – I wanted to make an recipe that’s more accessible for the majority of people that surely do not have one. Plus, no-churn recipes are fun to make, in my humble lil’ opinion!

NO-CHURN COFFEE HAZELNUT ICE CREAM
(Makes ~3 cups)

Ingredients:
– 1 14-oz. can of sweetened condensed milk, chilled
– 3 tablespoons cold brew concentrate of choice
– 1/4 cup hazelnuts, chopped, sieved and chilled
– 1 tablespoon cacao nibs, finely chopped (optional)
– 1 & 1/2 cups cups heavy whipping cream

Before We Get Started…
– Place a large bowl – preferably metal – in the fridge for 10 minutes before whipping cream in it!
– Can the nuts be omitted? OF COURSE! I love the texture of them in thice cream, but I also understand allergies and aversions.

Directions:
1.) In a large bowl, mix together sweetened condensed milk and coffee concentrate. Set aside.

2.) Chop hazelnuts and shake them in a fine sieve to make sure any excess “dust” left over from chopping remains; these finer particles may contribute to some grittiness in your ice cream! Place hazelnuts in a small bowl and place in fridge to chill.

3.) In a large bowl, whip cream until stiff peaks.

4.) Gently fold whipped cream into coffee condensed milk mixture. When almost completely combined – a few streaks of darker brown color may remain – gently sprinkle top of ice cream mixture with the hazelnuts (and optional cacao nibs), and fold in. The color of the mixture should be a uniform lighter brown when completed.

5.) Pour ice cream into a container – a metal bread pan is perfect! – and cover with plastic wrap. Place in freezer and chill for 24 hours.