A no-churn, rich espresso ice cream with globs of thick chocolate hazelnut spread. The perfect adult decadent ice cream that takes 20 minutes to make.
I'm milking (hehe) that last bit of summer and making all the no-churn ice cream I can think of. This lovey espresso no churn ice cream is filled with delicious globs of Gooey Hazelnut Cocoa Spread making it the perfect marriage of bitter and sweet.
Gooey Hazelnut Cocoa Spread is an all natural treat that's gluten, dairy and palm oil free. And contains less sugar than other brands, making it a healthy alternative with all the great taste.
No churn ice cream has got to be my favorite thing to make in a pinch and here's why:
The flavor options are endless- truly anything your sweet tooth desires can be made in just a few minutes.
No special tools are needed to make it- a hand mixer and you're set.
Easy decadence- because filling options are endless you are just a few steps away from gourmet ice cream.
It's an easy crowd pleaser
"Find something you are passionate about and keep tremendously interested in it." - Julia Child
One thing that I love about creating recipes is the sharing it with others. I love to create a treat and just watch peoples faces as they take their first bite (in a non creepy way) to see the full joy of the moment sweep over them. The happiness that *really* good bakes bring to people is absolutely contagious.
Adding really great ingredients to bakes is a very easy way to make a treat go from good to OH. MY. GOOD!
Gooey Hazelnut Cocoa Spread isn't only good, it's good for you. And there is an element there that I love. Knowing you can enjoy a delicious treat and also be doing something a little better for yourself. A little guilty pleasure without the guilt.
Now, let's talk about this espresso chocolate hazelnut ice cream for a minute. The sweet cream ice cream base is met with a huge shot of instant espresso powder- mostly because I didn't want that flavor to get lost in the chocolate hazelnut spread or in the ice cream base. So a whole TBSP was used in this recipe and wowee you can taste it.
Fun Tip:
Did you know that when you freeze food the flavors are lessened? Not completely sure on what the science is behind this but its true. Somewhere in the freezing process food looses flavor. So when you make ice cream, popsicles, fruit pops etc. you need to really amp up the flavor.
The espresso ice cream base is then swirled with delicious globs of Gooey Hazelnut Cocoa Spread and then studded with graham crackers. This is layered in with more ice cream, gooey spread and finally topped with more graham crackers.
The hardest part about this recipe is waiting. It's worth it in the end though, I promise.
So lets get to it!
Espresso and Chocolate Hazelnut Ice Cream
Ice Cream Recipe:
2 c heavy whipping cream
1 14 oz. can of sweetened condensed milk
1 TBSP instant espresso powder
pinch of salt
2 whole graham crackers
Products you'll need:
In a large bowl mix together the heavy whipping cream, espresso powder and salt. Using a hand mixer, whisk till soft peaks form. Add in the sweetened condensed milk and whisk again till light and fluffy- should come together in about 3-5 minutes.
To your 9x5 bread pan add about 1/3 of the ice cream base. Then swirl in desired amount of Gooey Spread- making sure to leave enough for the next layer and for the top. Sprinkle in 1/2 a crumbled graham cracker. Using a butter knife swirl this together lightly. Then repeat these steps till ice cream base is gone. Top with more Gooey Spread and graham crackers. Cover with a lid or plastic wrap and freeze for at least 8 hours. Scoop and serve in a cone and enjoy!