Indulge in a creamy, coffee-infused mocha ice cream without the hassle of churning.
This no-churn dessert blends rich chocolate, robust espresso, and nutty hazelnut swirls for a decadent yet surprisingly simple treat.
Packed with protein from cream and a touch of good fats from hazelnuts, it’s a quick, satisfying, and crowd-pleasing option perfect for everyday indulgence or easy meal prep.
Hazelnut Mocha Swirl Ice Cream
Equipment
- 1 stand mixer (or large mixing bowl + hand whisk)
- 1 whisk attachment
- 1 loaf tin (approx. 2 lb / 900 g)
- 1 skewer or knife for swirling
Ingredients
- 600 ml 2 ½ cups double cream / heavy cream
- 1 can 397 g sweetened condensed milk
- 2 tbsp instant espresso powder
- ¼ cup cocoa powder
- ½ cup hazelnut butter
- ¼ cup roasted hazelnuts roughly chopped
Instructions
- Prepare Your Mixing Tools: Before starting, make sure your stand mixer is ready with the whisk attachment. If using a hand mixer, choose a large mixing bowl to allow plenty of room for whipping. Keep the cream cold in the refrigerator until right before use to achieve maximum volume and a smooth texture.
- Combine Cream, Condensed Milk, and Flavors: Pour 600 ml of cold double cream into the mixing bowl. Add the full can (397 g) of sweetened condensed milk. Sprinkle in 2 tablespoons of instant espresso powder for a rich coffee flavor, followed by ¼ cup of cocoa powder to build a deep chocolate base. Use a spatula to gently fold the ingredients together just until combined.
- Whip to Soft Peaks: Switch the mixer to medium speed and whip the mixture for 2–3 minutes until light, airy, and voluminous. Stop occasionally to scrape down the sides with a spatula, ensuring the cocoa and espresso are fully incorporated. The mixture should form soft peaks that gently fold over without collapsing.
- Prepare Your Loaf Tin: Choose a loaf tin approximately 2 lb (900 g) in size, or a similar container. Lightly line it with parchment paper for easy removal later, though this is optional.
- Layer the Ice Cream Base: Spoon about one-third of the whipped mocha mixture into the tin and spread evenly with a spatula to form a smooth base layer. This first layer will hold the hazelnut swirl.
- Prepare Hazelnut Swirl Mixture: In a small bowl, combine ½ cup of hazelnut butter with ¼ cup of roughly chopped roasted hazelnuts. Mix thoroughly until evenly combined. The texture should be slightly chunky to contrast with the smooth ice cream.
- Swirl Hazelnut Layer: Dot about one-third of the hazelnut mixture over the first ice cream layer. Using a skewer, chopstick, or butter knife, gently swirl the hazelnut butter into the ice cream. Avoid over-mixing to maintain visible, beautiful ribbons.
- Repeat Layering Process: Add another third of the whipped mocha cream on top of the first hazelnut layer. Repeat with the hazelnut mixture, swirling gently. Finish with the remaining cream and hazelnut mixture, swirling once more. Sprinkle a few extra chopped hazelnuts on top for crunch and presentation.
- Freeze the Ice Cream: Cover the loaf tin with a lid or aluminum foil and place it in the freezer. Freeze for at least 6–8 hours or overnight to achieve a firm yet creamy texture.
- Serving and Presentation: Remove the ice cream from the freezer 5–10 minutes before serving for easier scooping. Serve in chocolate-dipped waffle cones, as a sandwich between cookies, or in bowls topped with extra hazelnut butter and roasted hazelnuts. Enjoy immediately for the best texture and flavor.
Notes
- For best results, always use cold cream straight from the refrigerator to achieve maximum volume when whipping.
- If you don’t have a stand mixer, a large mixing bowl and a hand whisk will work — it just may take a few extra minutes to reach soft peaks.
- Adjust the sweetness or coffee intensity to your taste by adding more or less condensed milk or espresso powder.
- Lightly lining your loaf tin with parchment paper makes it easier to remove the ice cream once frozen.
- The hazelnut swirl can be replaced or enhanced with other nut butters, chocolate chips, or caramel for a fun twist.
Chef’s Secrets: Tips For Perfection
Achieving a smooth, creamy texture in no-churn ice cream is all about the whipping technique and layering.
Whip the cream until soft peaks form — overwhipping can lead to a grainy texture, while underwhipping may result in a dense ice cream.
When swirling the hazelnut butter, gently fold it in rather than stirring vigorously, ensuring beautiful marbled layers.
For a more intense mocha flavor, bloom the espresso powder in a teaspoon of hot water before adding it to the cream mixture.
Finally, using high-quality hazelnut butter and roasted nuts enhances both flavor and texture, giving your ice cream a gourmet touch.
Serving Suggestions: Delicious Ways To Enjoy
This versatile ice cream is a treat on its own, but there are endless ways to serve it.
Scoop into chocolate-dipped waffle cones for a classic dessert experience or sandwich it between soft chocolate chip cookies for a playful twist.
It also pairs beautifully with fresh berries, a drizzle of dark chocolate sauce, or a sprinkle of cocoa nibs for added crunch.
For entertaining, serve in small glass cups layered with chocolate or coffee liqueur for a sophisticated mocha dessert parfait.
Storage Tips: Keep Ice Cream Perfect
Store the ice cream in an airtight container to prevent ice crystals and freezer burn.
Press a piece of parchment paper directly onto the surface of the ice cream before sealing to help maintain a smooth texture.
Homemade no-churn ice cream is best enjoyed within 1–2 weeks; although it remains safe beyond that, texture may start to degrade.
Thaw at room temperature for 5–10 minutes before scooping to make serving easier while keeping it creamy.
Avoid refreezing melted portions to preserve consistency.
Frequently Asked Questions
1. Can I make this dairy-free or vegan?
Yes! Substitute the double cream with full-fat coconut cream and use a plant-based condensed milk alternative.
The hazelnut swirl can be made with natural nut butter that doesn’t contain dairy. Texture will be slightly different but still rich and creamy.
2. Do I need an ice cream machine?
No ice cream machine is required.
The whipped cream combined with condensed milk creates a naturally creamy texture that freezes beautifully without churning.
This makes it extremely quick and convenient for home kitchens.
3. Can I add other flavors?
Absolutely! You can mix in chocolate chips, caramel ribbons, or even a splash of vanilla extract to complement the mocha and hazelnut.
Just fold in gently to maintain the airy texture.
4. How do I prevent ice crystals?
Using cold cream, whipping to soft peaks, and storing the ice cream in an airtight container with parchment on top will reduce ice crystal formation.
Serving within 1–2 weeks ensures the smoothest texture.
5. Can I make it ahead for parties?
Yes! This recipe is ideal for meal prep or entertaining.
Make it a day or two ahead and store in the freezer. Remove it a few minutes before serving for easy scooping and maximum creaminess.
