Mocha Hazelnut Ice Cream (Edit recipe)

Creamy mocha ice cream, with roasted hazelnuts, and chunks of latte chocolate throughout.

15 minutes

6-7, freeze time: 4 hours

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	327
Fat:	30 g
Carbohydrates:	12 g
Protein:	7 g
Cholesterol:	84 g
Sodium:	41 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.

by Julia

View original recipe

Serves: 4

Ingredients

4.7 oz Milk Chocolate, (or 8 squares of OliveNation Latte Milk Chocolate)
1 tsp Espresso Powder
1 cup Heavy Cream (Whipping Cream)
.25 cup Hazelnut, Roasted
2 Tbsp Granulated White Sugar

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees Fahrenheit. On a cookie sheet, roast the hazelnuts in the oven for 5 minutes. Once done, remove from the oven, sprinkle with salt, and let cool. Once cooled chop up the roasted hazelnuts.
In a microwave safe bowl, combine the 6 squares of latte chocolate and a 1/4 cup of heavy whipping cream. Microwave for 30 seconds, to melt the chocolate. Use a spoon to stir until smooth. Stir in the teaspoon of espresso powder.
In a mason jar, combine the remaining 3/4 cup of heavy whipping cream. Add in the melted chocolate mixture.
Add in the chopped hazelnuts. Put the lid on the har and shake it for 10 seconds. Then add in the sugar.
Chop up the remaining two squares of latte chocolate and add it to the ice cream mixture.
Put the lid on the jar and shake it again for 20 seconds. Take the lid off the jar.
Place the ice cream in the freezer and freeze for at least 4 hours or until completely frozen.
Enjoy!