You’ll love this no-churn praline ice cream with hazelnuts. Creamy ice cream and crunchy caramelized hazelnuts are delicious. This ice cream is so easy to make with well known two ingredient base. Let’s find out the secret behind this base.
When you want to make yummy ice cream without a machine, you can try today’s recipe. No-churn ice cream base starts with condensed milk and heavy cream. If you want, you can add your favorites into this base. I am using my candied hazelnuts as an add-in.
I love these pralines not only in this ice cream but also enjoy eating as they are. I’ve mentioned before in my how to make chocolate ganache post but it is worth to repeat; these candied hazelnuts are a great filling with ganache in cakes.
What Does No-Churn Ice Cream Mean?
No-churn ice cream means that you don’t need a machine to churn your ice cream. The reason why we need to churn the ice cream mixture is to have tinier ice crystals. When the ice crystals are tinier, this will make our ice cream creamy as we remove it from the freezer.
How Does This No-Churn Ice Cream Work?
If you’ve made my homemade condensed milk or read that post, you already know that some water is removed from the milk by evaporation. As a result of this, the milk thickens and it becomes condensed milk.
Since the water is removed, it prevents ice crystals from forming during freezing. So when you make ice cream with condensed milk, you don’t have to churn it to prevent ice crystals. Sugar in condensed milk lowers the freezing point and this results in soft ice cream.
The steps are extremely easy. If you don’t have condensed milk, you can easily make your homemade condensed milk.
How to Make No Churn Praline Ice Cream
If you are using a non-glass loaf pan, I suggest you line it with parchment paper. That’s what I do as I don’t want the ice cream scoop to damage my pan.
First, prepare the caramelized hazelnuts. It takes only 10 minutes. When they are cool, cut them into small pieces. Set aside.
Then put the heavy cream into your stand mixer/hand mixer and whip at med-high speed for almost 2 minutes until stiff peaks form just like the picture below. (Don’t over whip. If you overwhip heavy cream, it turns into butter.)
After the heavy cream is whipped, fold the condensed milk into heavy cream in 3-4 batches. Alternatively, instead of folding, after the heavy cream is whipped, you can add the condensed milk at low speed and beat until just combined.
Then, pour half of the mixture into a loaf pan and sprinkle one-third of the caramelized nuts on top.
Next mix them gently with a spoon. I find sprinkling the pralines and mixing process works better than folding the pralines into the base mixture. With this method, the pralines spread evenly.
After you mix them, pour other half ice cream base on top and then sprinkle 1/3 of the caramelized hazelnuts. Mix them with a spoon again. Shortly, repeat the same step.
Cover the pan with a plastic film and freeze at least for 6-8 hours. It is even better if you keep it in the freezer overnight. Remove the ice cream from the freezer when ready to eat, as it can melt easily.
You can serve this homemade ice cream in tuile baskets-cups, sprinkle the candied hazelnuts that you set aside. I’ll share a post about how to make tuille soon.
I hope you enjoy this delicious and easy homemade ice cream!
No-Churn Praline Ice cream is delicioulsy creamy. Creamy base and caramelized hazelnuts make a good contrast.
- 396 g (14 oz) condensed milk*
- 470 g (2 cups) heavy cream, cold
- 1/2 recipe caramelized hazelnuts, chopped into small pieces
If you are using a non-glass loaf pan , you can line it with parchment paper so your pan won't be damaged during scooping the ice cream. Set aside the pan.
First make the caramelized hazelnuts and chop into small pieces. Set aside.
Place the heavy cream into a mixing bowl and beat with whisk attachment at medium-high speed until stiff peaks form for almost 2 minutes.
Fold the condensed milk into heavy cream in 3-4 batches. Alternatively, you can slowly pour the condensed milk into heavy cream at low speed.
Pour half of the mixture into an 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan. Reserve 1/3 of chopped caramelized hazelnuts (70g) and set aside. Sprinkle half of the remaining caramelized nuts on top(70g). Mix the mixture with a spoon. Then pour other half mixture on top and sprinkle other half caramelized hazelnuts on top(70g). Mix the mixture with a spoon again.
Keep in the freezer at least for 6-8 hours or until it firms up. It is even better if you can freeze overnight. Remove the ice cream from the freezer when ready to eat, as it melts easily. When serving, sprinkle the caramelized hazelnuts on top that you reserved before. You can keep the ice cream in the freezer up to 2 weeks.