No-churn Extra-rich Chocolate Frangelico and Boysenberry Ice Cream

Heat half the cream in a small microwave-safe jug or on the stovetop until simmering. Add the chocolate chunks and leave to sit for 1 minute.

Whisk until smooth, if necessary, reheating very briefly. Set aside until cool. Add the Frangelico to the chocolate and whisk to combine.

Whip the remaining cream to soft peaks, add the cocoa and sweetened condensed milk and whisk until smooth.

Completely fold in the cooled chocolate and pour into the container. Freeze for 3 hours then drop in blobs of jam and 1⁄2 of the hazelnuts and swirl through gently. Freeze a further 4 hours or overnight before serving. Top with the remaining hazelnuts to serve.