Nut-Free Avellana Ice Cream

Indulge in the creamy, nut-free delight of Nut-Free Avellana Ice Cream! Perfectly balancing rich flavor with allergy-friendly ingredients, this frozen treat swaps traditional nuts for roasted chickpeas, offering an unexpectedly smooth and velvety texture. Flavored with nut-free hazelnut essence, whole milk, and heavy cream, this decadent dessert delivers the classic "avellana" flavor without any actual nuts. A luxurious custard base, enriched with egg yolks and vanilla, guarantees a silky finish, while the roasting of chickpeas adds a subtle depth of flavor. Ideal for anyone seeking a creative twist on classic hazelnut ice cream, this recipe is perfect for summer gatherings or elegant after-dinner treats. Easy to make at home with just an ice cream maker and a bit of patience, this creamy creation is sure to impress everyone at the table.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup Chickpeas (cooked and peeled)
• 2 cups Whole milk
• 1 cup Heavy cream
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Hazelnut flavoring (nut-free)
• 0.25 teaspoon Salt
• 4 Egg yolks

Directions

Step 1

Begin by preheating your oven to 300°F (150°C). Spread the cooked and peeled chickpeas evenly on a baking sheet and roast them for about 10-15 minutes until lightly browned. Remove from oven and allow them to cool completely.

Step 2

In a blender, combine the roasted chickpeas, whole milk, and heavy cream. Blend on high speed until the mixture is smooth and creamy.

Step 3

Transfer the chickpea mixture to a medium saucepan. Add sugar, vanilla extract, hazelnut flavoring, and salt to the saucepan and stir well.

Step 4

Place the saucepan over medium heat and keep stirring until the mixture begins to steam lightly, without bringing it to a boil.

Step 5

In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the warm chickpea mixture to the egg yolks, whisking constantly to avoid scrambling them.

Step 6

Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining chickpea mixture, stirring constantly.

Step 7

Continue to cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.

Step 8

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

Step 9

Cover the bowl with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, about 3-4 hours or overnight.

Step 10

Once chilled, pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Step 11

Transfer the ice cream to a lidded freezer-safe container and freeze for at least 2 hours or until firm. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1183.0g)

Amount per serving	% Daily Value*
Calories	2297.6

Total Fat 119.3g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1036.6mg	0%
Sodium 901.7mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 16.7g	0%
Total Sugars 192.5g
Protein 46.1g	0%

Vitamin D 287.9IU	0%
Calcium 799.1mg	0%
Iron 8.1mg	0%
Potassium 1451.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 8.2%

Carbs: 43.8%