No-Egg Hazelnut Ice Cream

READY IN: 28mins
Recipe by Ames Shaps

I love to make ice cream with my ice cream maker, but I hate the hassle of making a custard base with all the extra egg yolks and heating and cooling times. This is a quick, easy, healthier alternative to making a custard base, and I actually prefer it because it is tastes lighter. You can vary the additives--here I use hazelnut liqueur and hazelnuts, but I'll post some other versions that I particularly like. I use skim milk because that's what I usually have around, but milk with more fat will give it a richer texture/flavor.

Top Review by BarbryT

Stars to directed by the recipe, it is in the freezer for a while. Lovely taste...might use more liqueur next time, but don't want the alcohol to retard the freezing.

Ingredients Nutrition


  1. Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
  2. Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
  3. Stir in chopped hazelnuts.
  4. Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

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