With this chocolate ice cream recipe you only need a handful of ingredients. In a few minutes you can put a bowl of delicious homemade ice cream in the freezer.
For the ice cream:
Whisk the cream in a large bowl for a few minutes until light peaks form. Stir in the condensed milk, then whisk again until thick. Set the melted chocolate aside to cool for a few minutes.
Sift the icing sugar and cocoa powder together into a small bowl. Gently fold into the cream mixture, then add the cooled melted chocolate and chopped hazelnuts. Stir everything together until well combined, then spread the mixture into a deep baking tin or Tupperware.
Freeze for at least four hours, or overnight.
For the Finishing Touch:
Serve scooped into individual bowls topped with chopped hazelnuts and Guylian Sea Shell chocolates.