Paleo Hazelnut Ice Cream
Indulge in the rich, nutty flavor of this Paleo Hazelnut Ice Cream, a perfectly creamy and dairy-free dessert that's as wholesome as it is decadent. Using roasted raw hazelnuts for a smooth, homemade nut butter base, this recipe combines the natural sweetness of coconut sugar with the luscious texture of full-fat coconut milk. Thickened with arrowroot powder and infused with vanilla, each scoop delivers an irresistibly silky consistency without any processed ingredients. Whether you're following a Paleo lifestyle or just looking for a refined-sugar-free treat, this ice cream is the ultimate guilt-free indulgence. Serve it on its own or pair with fresh berries for a stunning dairy-free dessert that's as delicious as it is nourishing. Perfect for summer gatherings or as a make-ahead treat ready to impress.
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Ingredients
- 1 cup raw hazelnuts
- 2 cups full-fat coconut milk
- 0.5 cup coconut sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2 tablespoons arrowroot powder
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet.
Step 2
Roast the hazelnuts in the oven for about 10 minutes, or until they are fragrant and their skins begin to crack.
Step 3
Remove the hazelnuts from the oven and let them cool slightly. Rub them with a clean kitchen towel to remove as much of the skin as possible.
Step 4
Transfer the skinned hazelnuts to a food processor. Blend until they become a smooth and creamy nut butter.
Step 5
In a medium saucepan, combine the coconut milk and coconut sugar over medium heat. Stir until the sugar is dissolved, about 3-4 minutes.
Step 6
In a small bowl, mix the arrowroot powder with the water until smooth. Pour this mixture into the saucepan with the coconut milk and sugar, whisking constantly until the mixture thickens slightly, about 2-3 minutes.
Step 7
Remove the saucepan from heat and add the hazelnut butter, vanilla extract, and sea salt. Whisk until fully combined and smooth.
Step 8
Pour the mixture into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap and chill it in the refrigerator for at least 4 hours or overnight.
Step 9
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Step 10
Transfer the ice cream to a lidded container and freeze for at least 1 hour to firm up before serving.
Nutrition Facts
| Serving size | (788.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2492.5 |
| Total Fat 199.5g | 0% |
| Saturated Fat 107.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 654.8mg | 0% |
| Total Carbohydrate 182.1g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 140.9g | |
| Protein 32.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 244.0mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 2224.7mg | 0% |
Source of Calories