No-Churn Praline Ice Cream
No-Churn Praline Ice cream is deliciously creamy. Creamy base and caramelized hazelnuts make a good contrast.
Prep Time20 mins
Total Time20 mins
Servings: 8 people
- 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.
If you don't have condensed milk, you can easily make the homemade version.
You can make your homemade praline: candied hazelnuts. You can use other nuts such as walnuts or almonds.
The calorie information above is an estimate that is provided by an online nutrition calculator.