Toasted Hazelnut and Maple Syrup Ice Cream Recipe

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serves: 6
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 295 kCal 15%
Fat 25g 36%
  -  Saturates 10g 50%


  • 100g (4oz) hazelnuts
  • 50ml (2fl oz) maple syrup, plus extra
  • 150ml (¼pt) whole milk
  • 150ml (¼pt) double cream
  • 2tbsp Frangelico liqueur
  • Fresh raspberries, to serve


  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place the hazelnuts on a baking tray and toast until golden. Allow to cool slightly, then transfer to a food processor and whizz until they’re very finely chopped and resemble coarse breadcrumbs.

  • Mix all the ingredients together. Churn in an ice cream machine (see our favourite on page 171) until almost frozen, then transfer to a container and freeze for a further 2 to 3 hours, or overnight. If you don’t have an ice cream machine, place the mixture straight into the freezer, and mix with a whisk every couple of hours until frozen.

  • Allow the ice cream to thaw slightly in the fridge for about 15 minutes before serving, and serve with a generous splash of Frangelico and fresh raspberries.

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