Vegan Hazelnut Gelato
Indulge in the rich, nutty decadence of Vegan Hazelnut Gelato—a dairy-free twist on the classic Italian dessert that’s as creamy and luscious as the original. This plant-based gelato features roasted hazelnuts blended into a velvety hazelnut butter, combined with coconut milk, almond milk, and a touch of coconut cream for a luxurious texture. Sweetened naturally with maple syrup and thickened with a cornstarch slurry, this recipe delivers a perfectly smooth, scoopable gelato without the need for dairy. Hints of vanilla and a pinch of salt enhance the nutty flavors, making each bite unforgettable. Whether you’re vegan or simply looking for a show-stopping frozen treat, this hazelnut gelato promises to satisfy your sweet tooth while being both indulgent and allergen-friendly.
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Ingredients
- 150 grams roasted hazelnuts
- 400 milliliters full-fat coconut milk
- 250 milliliters unsweetened almond milk
- 100 grams coconut cream
- 100 milliliters maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 pinch salt
Directions
Step 1
Begin by roasting the hazelnuts if they're not already roasted. Preheat the oven to 350°F (175°C), spread the hazelnuts on a baking sheet, and roast for about 10 minutes until fragrant. Let them cool, then rub them in a clean kitchen towel to remove the skins if needed.
Step 2
Place the cooled hazelnuts in a food processor. Process until they form a smooth hazelnut butter. This could take 5-10 minutes, scraping down the sides as necessary.
Step 3
In a saucepan over medium heat, combine the coconut milk, almond milk, and coconut cream. Stir occasionally until the mixture begins to steam but does not boil.
Step 4
Stir in the hazelnut butter and maple syrup until fully integrated and smooth.
Step 5
In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the saucepan and continue to stir the mixture over medium heat until it thickens enough to coat the back of a spoon.
Step 6
Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
Step 7
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches the consistency of soft serve.
Step 8
Transfer the gelato into a lidded container and freeze for at least 2 hours to firm up before serving.
Step 9
Scoop and enjoy your rich, creamy vegan hazelnut gelato!
Nutrition Facts
| Serving size | (1063.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2691.4 |
| Total Fat 207.3g | 0% |
| Saturated Fat 108.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 401.9mg | 0% |
| Total Carbohydrate 205.6g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 160.3g | |
| Protein 34.6g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 688.4mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2301.5mg | 0% |
Source of Calories