Ingredients

• 180 g condensed milk
• 250 g plain yogurt
• 200 ml whipping cream
• 250 g hazelnuts, toasted
• 50 ml hazelnut liqueur

Directions

1. In a blender blend all the ingredients into a paste.
2. Pour the ice cream mixture into a loaf mold lined with cling film or into silicone molds.
3. Freeze at least for 6 h, until firm.
4. Serve sliced or scooped (with a hot dessert spoon).