Hazelnut Mocha Swirl Ice Cream
A luscious no-churn mocha ice cream swirled with creamy hazelnut butter and crunchy roasted hazelnuts. Perfectly balanced with coffee and chocolate flavors, this quick-to-make dessert requires no ice cream machine, making it ideal for effortless homemade indulgence. Serve in cones, as a sandwich, or straight from the freezer.
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.
