No-churn hazelnut Greek yogurt ice cream

Ingredients

For 1 serving

• Greek yogurt 2%130 g
• Hazelnuts10 g
• Honey1 teaspoon

Contains: lactose, nuts,

Method

1. Toast the hazelnuts in a small dry pan over a medium heat for 3 minutes, shaking often, until fragrant and the skins darken; rub them in a tea towel to remove the skins and let them cool.
2. Pulse them finely in a food processor until they turn into a moist flour.
3. Stir them into the Greek yoghurt with the honey until even, pour into a shallow container, cover and put it in the freezer.
4. Every 30 minutes, for about 2 hours, stir hard with a fork to break up the crystals from the edges towards the centre, until the ice cream is firm but creamy.