You’ll be craving this rich & creamy Chocolate Porter & Hazelnut Ice Cream all year long – no ice cream maker required.
Some people might say that winter isn’t the time for homemade ice cream recipes.
I’m here to tell you that you don’t need that kind of negativity in your life right now.
Rich, creamy, homemade ice cream is so easy to make! I honestly had no idea, and now I’m addicted. Even better, this Chocolate Porter & Hazelnut Ice Cream is a no churn recipe – that’s right, no ice cream maker necessary. And let me tell you, I think it’s the best chocolate ice cream I’ve ever had.
Chocolate Porter & Hazelnut Ice Cream
Chocolate and hazelnut are a natural flavor combination, but you may be wondering about the porter. What’s a beer doing in an ice cream, you ask? Well one, why not? But two, the porter gives a nice depth of flavor to the rich chocolate. It adds another dimension – a bit of bitter, a bit of richness. It just wouldn’t be the same flavor without it.
Homemade no churn ice cream is so easy to make – with just 6 ingredients, you can pick up everything you need at the store today, and the only tools you need are a mixer and a loaf pan.
Anyway, I’m keeping this one short today. Dive in below and make some chocolate porter & hazelnut ice cream with the time you’ve saved. You can thank me later.
Chocolate Porter & Hazelnut No Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- ½ cup cocoa powder
- ½ teaspoon salt
- 6 tablespoons sweet porter (I used Breckenridge Brewery Vanilla Porter)
- 1/3 cup chopped chocolate hazelnut bar
Instructions
- Line a loaf pan with a sheet of parchment paper, so that an inch or so hangs over the edges.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the heavy cream until hard peaks form.
- Beat in the condensed milk and cocoa powder, until the mixture is light and fluffy. Whisk in the salt.
- Fold in the porter and half of the chopped chocolate with a rubber spatula. Transfer the ice cream mixture into the prepared loaf pan, sprinkling the remaining chocolate pieces on top.
- Freeze for 6-8 hours before serving. The ice cream will be semi-soft, but wholly delicious.
Like what you see? Please consider contributing to Feast In Thyme on Patreon, a crowd-funding platform designed to show your support to independent artists, writers, podcasters, and more. Even the smallest donations are more than appreciated, and all monies raised goes toward supporting this website, expanding our skill sets, and – most of all – continuing to build a wonderful community around a love of every day entertaining and delicious recipes.