• 3 cups heavy cream
  • 1/2 cup chocolate hazelnut spread
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 8 oz. brewed espresso or strong coffee
  • 1/4 cup toasted hazelnuts, chopped


  • Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip, starting out on low speed and gradually increasing the speed to medium-high, until soft peaks form, about 6 minutes.
  • Remove 1 cup of the whipped cream from the bowl, place in a sealable container, and refrigerate until ready to assemble the affogato.
  • Add the hazelnut spread and the sweetened condensed milk to the bowl with the remaining whipped cream. Whip on medium speed until blended.
  • Spoon the mixture into a loaf pan or 2-quart container, cover, and freeze until firm, about 6 hours to overnight.
  • Scoop hazelnut ice cream into glasses and drizzle with brewed espresso or coffee. Dollop or pipe with reserved whipped cream and sprinkle with hazelnuts before serving.