No-Churn Chocolate Hazelnut Ice Cream

Ingredienti

• 473ml / 16fl oz grass-fed Heavy cream
• 414ml / 14fl oz Sweetened condensed milk
• 1 tsp Vanilla extract
• 1 pinch fine Sea salt
• 3 tbsp sifted Raw cacao
• 50g / 1.76oz raw Hazelnuts

Preparazione

1. Preheat the oven to 175°C (350°F).
2. Toast 50g / 1.76oz raw Hazelnuts in oven for 5 minutes until golden. Rub off skins, chop, and set aside.
3. Combine 473ml / 16fl oz grass-fed Heavy cream, 414ml / 14fl oz Sweetened condensed milk, 1 tsp Vanilla extract, 1 pinch fine Sea salt, and 3 tbsp sifted Raw cacao in a bowl. Whisk on medium-high for 3 minutes until stiff peaks form.
4. Transfer mixture to a 9-inch loaf pan, top with chopped Hazelnuts.
5. Cover with plastic wrap and freeze for at least 4 hours before serving.