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Article: Halen Môn's easy hazelnut espresso ice cream

Halen Môn's easy hazelnut espresso ice cream

Halen Môn's easy hazelnut espresso ice cream

Ryseít: Hufen Iâ Coffi a Cyll Syml Halen Môn

To mark the launch of the Lea-Wilson family's brand new recipe book, Sea Salt, we thought we would share their recipe for delicious, creamy hazelnut espresso ice cream. 

We recommend using Halen Môn's oak smoked sea salt and our Black Gold No3 Blend to deepen and layer the sweet nuttiness of the toasted hazelnuts.  

This is an absolute knockout ice cream with no need for an ice-cream maker, or for checking the freezer every 30 minutes. Miraculous. The nuts are toasted when they are the colour of milky coffee rather than butter—this will release the aromatic oils in the hazelnuts and, along with the sea salt, will really intensify the flavour of the ice cream. Delicious on its own, or served alongside a good slice of Ginger Crunch or Dark Chocolate and Rum Truffle Tart (both included in Sea Salt).


What You'll Need:

  • 425ml/15fl oz double cream

  • 1 tsp finer flaked or smoked sea salt

  • 1 tsp vanilla bean paste

  • 50g/1.oz hazelnuts, toasted

  • 397g/14oz tin sweetened condensed milk

  • 125ml/4.fl oz very strong coffee or espresso, cooled


15 minutes preparation time plus 8 hours freezing. Serves 6.


Using an electric whisk, beat the cream, salt and vanilla together in a large bowl until the mixture resembles natural yoghurt. Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible.

Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk and cooled coffee to the cream mix and beat together until it thickens to the consistency of natural yoghurt.

Pour the mixture into a 900g/2lb loaf tin, sprinkle over the reserved hazelnuts and cover with clingfilm. Chill in the freezer for at least 8 hours, or overnight.

Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep covered in the freezer for three months.

No-churn hazelnut espresso ice cream Halen Mon Coaltown Coffee


Sea Salt: A Perfectly Seasoned Cookbook is a collection of recipes crafted to showcase sea salt; an ingredient the Lea-Wilson family are well-acquainted with after over 20 years of making their own.

This beautiful book contains every kind of recipe, from drinks to desserts, alongside photographs of the beautiful scenery of Anglesey. It's available to buy now from Halen Môn

sea-salt-a-perfectly-seasoned-cookbook Halen Mon

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