Dairy-Free Ferrero Rocher Ice Cream
Indulge in the creamy decadence of Dairy-Free Ferrero Rocher Ice Cream, a plant-based twist on the beloved classic treat. This luscious dessert captures the essence of Ferrero Rocher with its rich hazelnut butter base, velvety coconut milk, and the indulgent flavors of cocoa and dairy-free dark chocolate. Naturally sweetened with maple syrup and enhanced by a hint of vanilla and sea salt, this recipe delivers all the chocolate-hazelnut goodness without any dairy. Perfectly churned for a smooth texture and studded with chopped chocolate for a delightful crunch, this vegan ice cream is a showstopper for any occasion. Easy to make and suitable for all dietary preferences, it’s the ultimate summertime indulgence that you won’t believe is dairy-free. Pair it with your favorite toppings, or enjoy it solo for a guilt-free frozen treat!
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Ingredients
- 800 ml full-fat coconut milk
- 200 g roasted hazelnuts
- 30 g cocoa powder
- 100 ml maple syrup
- 5 ml vanilla extract
- 2 g sea salt
- 100 g dairy-free dark chocolate, finely chopped
- 15 g cornstarch
- 30 ml cold water
Directions
Step 1
Begin by preparing your hazelnuts. In a food processor, blend the roasted hazelnuts until they turn into a smooth hazelnut butter. This should take about 5-7 minutes. Scrape down the sides as needed.
Step 2
In a small bowl, mix the cornstarch with cold water to create a slurry, and set it aside.
Step 3
In a medium saucepan, combine the coconut milk, cocoa powder, hazelnut butter, maple syrup, vanilla extract, and sea salt. Stir the mixture over medium heat until it starts to simmer.
Step 4
Once simmering, add the cornstarch slurry to the saucepan and cook, stirring constantly until the mixture thickens, approximately 2-3 minutes.
Step 5
Remove the saucepan from the heat and let it cool slightly. Then, stir in the chopped dairy-free dark chocolate until it is completely melted and incorporated into the mixture.
Step 6
Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully cooled.
Step 7
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
Step 8
Transfer the ice cream to a lidded container and freeze for at least 2 hours for a firmer texture.
Step 9
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
| Serving size | (1293.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4218.4 |
| Total Fat 361.8g | 0% |
| Saturated Fat 208.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1086.8mg | 0% |
| Total Carbohydrate 245.0g | 0% |
| Dietary Fiber 59.2g | 0% |
| Total Sugars 153.7g | |
| Protein 61.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 469.2mg | 0% |
| Iron 46.0mg | 0% |
| Potassium 4693.8mg | 0% |
Source of Calories