Coffee Hazelnut Ice Cream

Dissolve instant coffee granules in hot water, stirring until fully dissolved, then allow to cool to room temperature.

Pour whipping cream into a large bowl and whip with an electric mixer or by hand until stiff peaks form, approximately 2–3 minutes.

Gently fold the cooled coffee mixture into the whipped cream until evenly combined and no white streaks remain.

Fold in the hazelnut liqueur in a thin stream while gently stirring to maintain the airy texture.

Add the marshmallow crème to the mixture and fold it in gently using a spatula until just combined, leaving some streaks for texture.

Fold in the chopped toasted hazelnuts, reserving a small handful for garnish if desired.

Divide the mixture evenly into serving bowls or glasses and freeze for at least 2 hours until firm, or serve immediately for a mousse-like consistency.

Garnish with reserved hazelnuts and serve directly from the freezer.