Affogato with Hazelnut No-Churn Ice Cream

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Prep: 15Min.

Cook: 0Min.

Yield: 4 Servings

Calories: /serv

3 cups heavy cream

1/2 cup chocolate hazelnut spread

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

8 oz. brewed espresso or strong coffee

1/4 cup toasted hazelnuts, chopped

NUTRITION INFORMATION

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Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip, starting out on low speed and gradually increasing the speed to medium-high, until soft peaks form, about 6 minutes.

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Remove 1 cup of the whipped cream from the bowl, place in a sealable container, and refrigerate until ready to assemble the affogato.

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Add the hazelnut spread and the sweetened condensed milk to the bowl with the remaining whipped cream. Whip on medium speed until blended.

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Spoon the mixture into a loaf pan or 2-quart container, cover, and freeze until firm, about 6 hours to overnight.

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Scoop hazelnut ice cream into glasses and drizzle with brewed espresso or coffee. Dollop or pipe with reserved whipped cream and sprinkle with hazelnuts before serving.

NUTRITION INFORMATION

Affogato with Hazelnut No-Churn Ice Cream

Affogato with Hazelnut No-Churn Ice Cream

Ingredients

Instructions

Affogato with Hazelnut No-Churn Ice Cream

Affogato with Hazelnut No-Churn Ice Cream

Ingredients

Instructions

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