No-Churn Gianduja Ice Cream
Don't have an ice cream maker? No problem! We've got your creamy dreamy ice cream needs covered.
This ultra-indulgent frozen treat only requires three ingredients—heavy whipping cream, sweetened condensed milk and a jar of Noccioliva Chocolate Hazelnut Spread—plus 10 minutes of prep and a little waiting (The wait is worth it, we promise!).
Cook's Note: Mix it up—substitute Noccioliva spread for any one of the Il Colle del Gusto spreads (we see No-Churn Sicilian Pistachio Ice Cream in our future).
Recipe adapted from Nigella Lawson's "One-Step, No-Churn Coffee Ice Cream."
This recipe was originally published August 2017.
- Prep Time: 10 minutes
- Total Time: 6 hours, 10 minutes
Makes 1 1/2 quarts
- 2 cups heavy whipping cream, chilled
- 1 jar Chocolate Hazelnut Spread with Extra Virgin Olive Oil - Noccioliva
- 1 14-ounce can sweetened condensed milk
- Chopped Toasted Italian IGP Hazelnuts
- Bittersweet Chocolate Shavings
In a medium bowl, whip the heavy whipping cream, using a hand mixer, until it holds stiff peaks, about 3 – 4 minutes.
In a separate large bowl, combine the Noccioliva Chocolate Hazelnut Spread and the sweetened condensed milk and blend, using a hand mixer, until combined, about one minute.
Add a third of the whipped cream to the chocolate hazelnut-sweetened condensed milk mixture and gently fold in to lighten the mixture. Once it is combined, add in the rest of the whipped cream and continue to gently folding until the mixture is combined and mixed through (be careful not to over-mix and deflate the mixture).
Tranfser the ice cream base to a 9x13 baking pan or a couple quart containers (and cover tightly with plastic wrap, if you are using the baking pan). Freeze for at least 6 hours to overnight.
To serve, scoop the ice cream into individual bowls and garnish with your desired toppings. Serve immediately.