Turkish · Dessert
Turkish Chocolate Hazelnut Ice Cream
A rich no-churn ice cream built on whipped cream and condensed milk, folded through with melted dark chocolate and cocoa, then finished with toasted hazelnuts for the crunch and nuttiness of Turkey's beloved chocolate-hazelnut pairing.
$1
15 minsPrep
5 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
418Calories
5.9gProtein
32.8gFat
26.6gCarbs
21.5gSugar
3.1gFiber
255mgSodium
73mgChol
17.9gSat Fat
331mgPotassium
141mgCalcium
2mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Frangelico Liqueur
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the hazelnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and set aside to cool.
2
Melt the dark chocolate over a double-boiler or in short bursts, then stir in the cocoa powder until smooth and let cool slightly.
3
In a chilled bowl, whip the heavy cream with a hand-mixer to soft peaks, about 2-3 minutes.
4
Fold the condensed milk, melted chocolate-cocoa mixture, vanilla extract and salt gently into the whipped cream until fully combined and no streaks remain.
5
Pour the mixture into a small freezer-safe tub, smoothing the top.
6
Freeze for at least 6 hours or until firm, covering the surface with a layer of parchment or a lid to prevent ice crystals.
7
Scoop into bowls and scatter the toasted chopped hazelnuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 18g18g Chocolate Dark 70, melted
- 8g8g Cocoa Powder, sifted
- 14g14g Hazelnut, toasted and chopped, 1
- 3g3g Vanilla Extract
- 1g1g Salt
