Vegan Avellana Ice Cream
Indulge in the nutty, creamy bliss of Vegan Avellana Ice Cream, a dairy-free dessert that highlights the rich flavor of roasted hazelnuts. This easy homemade recipe combines the velvety smoothness of coconut milk and almond milk with the natural sweetness of maple syrup, creating a decadent treat that’s both plant-based and gluten-free. A hint of vanilla and a pinch of salt enhance the nutty notes, while a cornstarch slurry ensures a perfectly creamy texture. Best of all, this ice cream can be churned into soft-serve perfection or frozen for a firmer scoopable delight. Whether you're catering to dietary restrictions or simply craving a wholesome dessert, this hazelnut ice cream is the ultimate indulgence for vegans and non-vegans alike.
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Ingredients
- 1 cup Roasted Hazelnuts
- 2 cups Full-fat Coconut Milk
- 1 cup Almond Milk
- 0.5 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Directions
Step 1
Begin by roasting the hazelnuts if they are not pre-roasted. Preheat your oven to 350°F (175°C), spread the hazelnuts evenly on a baking sheet, and roast for 10 to 12 minutes. Allow the hazelnuts to cool slightly, then rub them within a towel to remove most of the skins.
Step 2
In a high-speed blender, combine the roasted hazelnuts and a small amount of the coconut milk. Blend until the mixture becomes a smooth paste or butter.
Step 3
Add the remaining coconut milk, almond milk, maple syrup, vanilla extract, and salt to the blender. Blend until all ingredients are well mixed and the mixture is smooth.
Step 4
In a small bowl, combine the cornstarch and the water, stirring to create a slurry.
Step 5
Pour the hazelnut mixture into a medium saucepan over medium heat. Stir continuously and slowly add the cornstarch slurry. Cook the mixture, stirring constantly, until it thickens slightly, which should take about 5 to 7 minutes.
Step 6
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Then, cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
Step 7
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. The ice cream should reach a soft-serve consistency.
Step 8
Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Step 9
Scoop and enjoy your homemade vegan avellana (hazelnut) ice cream!
Nutrition Facts
| Serving size | (1059.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2631.2 |
| Total Fat 208.0g | 0% |
| Saturated Fat 108.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 811.4mg | 0% |
| Total Carbohydrate 191.0g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 145.9g | |
| Protein 34.8g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 643.1mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 2381.3mg | 0% |
Source of Calories