Ice cream cup with Nocciolata Crunchy

Creamy Nocciolata ice cream, made without an ice cream maker, soft and enveloping. Served in a bowl and topped with whipped cream, a luscious drizzle of Nocciolata, and crunchy chopped hazelnuts, for a simple yet irresistible dessert.

by Carmela Tornello

Difficulty

Easy

Duration

1 hour and 10 min

Servings

6

Ingredients


• 6 wafer ice cream cups
• 250 ml whipping cream
• 180 g condensed milk
• 2 tablespoons of Nocciolata Crunchy

For the decoration
• 250 ml whipped cream
• Nocciolata Crunchyy
• chopped hazelnuts

Method

Prepare the ice cream: Whip the cream, add the condensed milk, the Nocciolata and 
whisk until the mixture is smooth and even. Divide the mixture into the 
cups and place in the freezer for 1 hour.
Once the freezing time has passed, take the cups out and decorate with the whipped cream, 
using a piping bag. Finish decorating with the Nocciolata and the chopped 
hazelnuts.
Place back in the freezer until ready to serve.

 

Make this recipe with

Nocciolata La Crunchy 250g

€4,79

Organic cocoa and hazelnut spread, enriched with roasted hazelnut pieces, for an experience that blends creaminess and crunch.

Weight

Recipe by

Carmela Tornello

Food writer, food photographer, and videomaker. She collaborates with cooking magazines and food industry brands, for which she creates recipes, texts, photo shoots, and video recipes. She is the author of the book “Custodire il corpo e la mente” (Tecniche Nuove) and online she is known as unpizzicodipeperosa, her creative space dedicated to cooking, self-care, and visual storytelling.

Go to the website of Carmela Tornello Go to the website of Carmela Tornello

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