- 180 g condensed milk
- 250 g plain yogurt
- 200 ml whipping cream
- 250 g hazelnuts, toasted
- 50 ml hazelnut liqueur
- In a blender blend all the ingredients into a paste.
- Pour the ice cream mixture into a loaf mold lined with cling film or into silicone molds.
- Freeze at least for 6 h, until firm.
- Serve sliced or scooped (with a hot dessert spoon).