This Frangelico infused ice cream dessert is perfect for hot and tropical weather.


  • 750ml milk

  • 2 tsp chocolate extract or 20g cocoa

  • 1/4 cup Frangelico

  • 6 egg yolks

  • 175g caster sugar

  • 100g hazelnuts, toasted, skins removed, then chopped

  • 8 Baci Bianco chocolates, roughly chopped


  • 1.

    In a large saucepan, warm the milk and stir in the chocolate extract and Frangelico. Beat egg yolks with the caster sugar until pale and fluffy and stir into the warm milk.

  • 2.

    Cook over a medium heat stirring constantly until mix comes to the boil. Remove from heat and allow to cool.

  • 3.

    If you have an ice-cream maker, use according to the instructions. Otherwise, place mix in the freezer in a shallow container with a lid. When set but not hard, score mix with a knife and place cubes into a food processor and blend until smooth.

  • 4.

    Fold in chopped hazelnuts and chocolates and return to freezer to set overnight.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings