Vegan Hazelnut Ice Cream
Indulge in the luscious, nutty goodness of Vegan Hazelnut Ice Cream, a dairy-free dessert that’s rich, creamy, and irresistibly flavorful. Crafted with roasted hazelnuts, full-fat coconut milk, and almond milk, this plant-based treat delivers a velvety texture and deep, toasty hazelnut flavor that no one will believe is vegan. Sweetened with granulated sugar and subtly enhanced with a touch of vanilla, this recipe strikes the perfect balance between indulgence and simplicity. A dash of cornstarch creates the ideal creamy consistency, while optional chopped roasted hazelnuts add irresistible crunch. Whether served as a refreshing summer dessert or an elegant dinner party finale, this homemade vegan ice cream is a must-try for nut lovers and dessert enthusiasts alike. Perfect for anyone seeking a decadent but wholesome frozen treat, this easy recipe is sure to become a favorite in your dairy-free dessert rotation!
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Ingredients
- 1 cup raw hazelnuts
- 2 cups canned full-fat coconut milk
- 1 cup almond milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 cup optional chopped roasted hazelnuts
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes until fragrant and slightly darker in color.
Step 2
Remove the hazelnuts from the oven and place them in a clean kitchen towel. Rub them together to remove as much of the skins as possible.
Step 3
In a blender or food processor, add the roasted hazelnuts and blend until creamy and smooth to make a hazelnut butter.
Step 4
In a medium saucepan, combine the coconut milk, almond milk, and sugar. Whisk and bring to a simmer over medium heat.
Step 5
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to form a slurry. Slowly add the slurry to the simmering milk mixture, whisking constantly to thicken.
Step 6
Add the hazelnut butter, vanilla extract, and salt to the saucepan. Whisk until well combined and smooth.
Step 7
Remove the mixture from the heat and let it cool to room temperature, then refrigerate for at least 4 hours or until well chilled.
Step 8
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Step 9
If desired, fold in the optional chopped roasted hazelnuts during the last few minutes of churning.
Step 10
Transfer the ice cream to a container and freeze for at least 2 hours before serving for a firmer texture.
Nutrition Facts
| Serving size | (1070.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2955.0 |
| Total Fat 224.5g | 0% |
| Saturated Fat 109.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 800.5mg | 0% |
| Total Carbohydrate 241.3g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 189.5g | |
| Protein 37.3g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 670.2mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 2545.7mg | 0% |
Source of Calories