Make your own ice cream – without an ice cream maker

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★★★★★ (5.0)
Posted on: 2022-06-30
 

Crunchy hazelnut ice cream

We’ve all been there, haven’t we? The sun is beating down from a cloudless sky and there’s not a breath of wind to cool things down from around 30 °C. In this heat, there’s only one thing that helps: a cool, delicious, homemade ice cream. But as not everyone has an ice cream maker at home, we’re sharing our quick-and-easy ice cream recipe with you – one you can easily make at home, without an ice cream maker, of course.

We’ve gone for a creamy hazelnut ice cream with a crunchy chocolate coating. If this flavour isn’t to your taste, don’t worry – you can easily swap the hazelnut flavour for whichever flavouring you like best! Our flavour pastes and fruit purées are ideal for this. As the flavour pastes are slightly more intense, you’ll only need 20 to 30 g of the paste. Why not give the recipe a go and let us know which ice cream flavour is your favourite? 

Key figures

Quantity: 6 pieces

Preparation time: approx. 15 minutes

Chilling time: 3 to 4 hours

Difficulty: Easy

Shelflife: 1 month

Icing mixture

Egg yolk40 g
Icing sugar10 g
Hazelnut filling50 g
Hazelnut brittle10 g
Double cream | whipped200 g

Chocolate coating

Chocolat de couverture | Dark300 g
Cocoa butter100 g
Hazelnut brittleof your choice

Icing mixture – flavour pastes

Egg yolk40 g
Icing sugar10 g
Flavouring paste20–30 g
Double cream | whipped200 g

Glace mixture – fruit purée

Egg yolk40 g
Icing sugar10 g
Fruit purée60 g
Double cream | whipped200 g

Preparation of the ice cream mixture

Beat the egg yolks and icing sugar in a bowl with a mixer until light and fluffy. You can fold in the hazelnut filling together with the hazelnut brittle at this stage.

If you’re using flavouring pastes or fruit purées, you can stir these in now as well.

Once you’ve beaten the mixture until light and fluffy, all you need to do is fold in the whipped double cream and transfer the homemade ice cream mixture into a piping bag. Fill the ice cream mould evenly with the mixture. Tap the mould gently on the table after filling it to remove any air bubbles from the ice cream.

Now insert the wooden sticks and place the whole thing in the freezer. It’s best to leave the ice cream there overnight. However, if you don’t have time for that, you can take it out after 3–4 hours, provided it’s firm.

Finishing the ice cream sticks

To make the chocolate coating, you need to melt the couverture and the cocoa butter in a saucepan.

Then pour the melted couverture into a tall container, such as a glass or a mug. This container must be large enough for the ice cream to fit inside easily. For a crunchier coating, you can add a generous amount of hazelnut brittle to the chocolate.

Then briefly dip the ice cream – straight out of the freezer – into the melted chocolate and place it on baking paper so that the couverture can set slightly.

Your ice cream is now ready. Of course, you can store your homemade ice cream in the freezer until you’re ready to enjoy it. Have fun making it and enjoy!

Storage & Shelf life

You can easily keep the finished ice cream in the freezer for up to 6 months.

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Nutritional information per 100 g

Energy value in kJ: 2084kJ |Energy value in kcal:503 kcal |Fat:40 g, of which saturated fatty acids: 22 g |Carbohydrates:29 g, of which sugars: 25 g |Protein:6 g |Salt:0.04 g

 
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Posted in: Sweet recipes, Ice cream and sorbet

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Comments

  • Traduction pour impression recettes en français
    By: Minniti Nicole On 2025-05-19
    Rating:
    ★★★★★ (5.0)

    Bonjour,

    Pourriez-vous svp me dire s'il est possible d'imprimer une recette en français, car si on la lit en français et qu'on l'imprime, elle se remet automatiquement en allemand.

    Avec mes remerciements et mes meilleures salutations.

    Nicole Minniti

    Replied by: Rebecca Odermatt On 2025-05-19 Bonjour Nicole

    Merci pour votre réponse. Oui, c'est vrai, actuellement nos documents à imprimer sont uniquement en allemand. Nous sommes actuellement en train de chercher une solution. Mais cela prendra certainement encore un peu de temps.

    Meilleures salutations
    Rebecca

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