If you love the flavour of Kinder Bueno, this ice cream is for you. Made with a rich hazelnut creme, it delivers that unmistakable chocolate – hazelnut taste in a luxuriously creamy, scoopable form. I’ve used this hazelnut creme in everything from mazurek and no-bake cheesecake to brownies – with delicious results every time. It’s wonderfully creamy, egg-free, and incredibly easy to prepare. Highly recommended!
Ingredients for the creamy hazelnut ice cream:
- 400 ml double cream
- 400 ml whole milk
- 350 g hazelnut creme
Place the milk and hazelnut creme in a saucepan. Gently heat, stirring continuously, until fully combined and smooth. If needed, blend briefly with a hand blender to achieve a silky consistency. Remove from the heat, add the double cream, and stir until well combined. Pour the mixture into a container, cover, and chill in the fridge for at least 12 hours until thoroughly cold.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions. Then move to a container, cover, and freeze for a few hours until firm.
Without an ice cream maker:
Whip the chilled mixture until slightly thickened, pour into a container, and freeze. For the first 3 hours, remove from the freezer every 30 minutes and blend or whisk to break up ice crystals and ensure a light, creamy texture. Freeze until set.
Enjoy!
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