No-Machine Nutella Hazelnut Ice Cream with 3 Ingredients

Steps

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1. 1
   Pour 60 ml of sweetened condensed milk into a salad bowl.
   ▶ ≈0:12
2. 2
   Add 450 ml of very cold, full-fat heavy cream to the bowl.
   ▶ ≈0:19
3. 3
   Add four tablespoons of Nutella.
   ▶ ≈0:26
4. 4
   Use an electric mixer to whisk the mixture vigorously. Stop as soon as it starts to firm up slightly but is still quite liquid—this ensures a smooth, light texture. Over-whisking will result in a dense, compact ice cream.
   ▶ ≈0:38
5. 5
   Toast 45 g of hazelnuts in a pan, rub them between your palms to remove the skin, then crush them into small pieces.
   ▶ ≈1:07
6. 6
   Add about three-quarters of the roasted hazelnuts to the mixture and stir well.
   ▶ ≈1:24
7. 7
   Pour the Nutella ice cream mixture into a cake tin or airtight container.
   ▶ ≈1:38
8. 8
   Distribute additional Nutella across the surface and mix well to spread it throughout.
   ▶ ≈1:51
9. 9
   Sprinkle the remaining toasted hazelnuts on the surface.
   ▶ ≈2:06
10. 10
    Cover the ice cream with film or lid to prevent ice crystals from forming on the surface.
    ▶ ≈2:14
11. 11
    Place in the freezer overnight to set properly. After 5 to 6 hours, the ice cream is ready to enjoy.
    ▶ ≈2:27