No Egg Hazelnut Ice Cream
Indulge in the rich, nutty decadence of No Egg Hazelnut Ice Cream, a velvety treat crafted without eggs for a lighter yet irresistibly creamy texture. This homemade recipe highlights the natural sweetness and depth of flavor from toasted hazelnuts, blended seamlessly with whole milk, heavy cream, and a hint of honey for a perfectly balanced dessert. With only 20 minutes of prep time and no custard base to worry about, this ice cream is as simple to prepare as it is delicious to enjoy. Whether you're looking for a nutty twist on classic ice cream or need an egg-free option, this luscious dessert, with its silky smooth texture and gentle notes of vanilla, will elevate your summer scoops or serve as the perfect sweet finish to any meal.
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Recipe Information
Ingredients
- 150 grams Hazelnuts (toasted)
- 400 ml Whole milk
- 300 ml Heavy cream (double cream)
- 100 grams Sugar
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking the pan occasionally, until they are fragrant and slightly golden. Allow them to cool before using.
Place the cooled hazelnuts in a food processor and blend until they form a smooth hazelnut paste. This may take 3-5 minutes, depending on the power of your processor.
In a medium saucepan, combine the milk, sugar, honey, and salt. Heat the mixture over medium heat, stirring continuously, until the sugar is completely dissolved. Do not let it boil.
Remove the milk mixture from heat and stir in the hazelnut paste until well incorporated. If you prefer an extra smooth ice cream, you can blend the mixture with an immersion blender at this stage.
Add the heavy cream and vanilla extract to the hazelnut mixture and stir thoroughly. Transfer the mixture to a bowl, cover it, and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, give the mixture a quick stir and pour it into an ice cream maker. Process the ice cream according to the manufacturer’s instructions, which usually takes 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your creamy, no-egg hazelnut ice cream!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 169.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 882 mg | 68% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
