Vegan Hazelnut Ice Cream
Vegan hazelnut ice cream is made for those who love the rich flavor and creamy texture of roasted hazelnuts but are looking for a dairy-free alternative. The intense aroma of roasted hazelnuts harmonizes perfectly with the silkiness of coconut milk, while maple syrup lends a natural sweetness to the dessert. The advantage of homemade ice cream is that it is free of artificial additives, and the hazelnut cream made from natural ingredients retains its rich aroma. If you like soft, rich and silky hazelnut ice cream, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the hazelnuts in a dry skillet over medium heat until lightly golden brown. Let them cool, then finely grind or blend into a creamy paste with a little almond milk.
2
In a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the ice cream later.
3
In a medium saucepan, combine the coconut milk and almond milk. Add the maple syrup and vanilla extract. Heat over medium heat, but do not boil.
4
Add the prepared hazelnut paste to the mixture and stir until smooth, ensuring the hazelnut flavor is evenly distributed.
5
Pour in the cornstarch mixture and cook over low heat, stirring constantly, until the ice cream base slightly thickens (about 5-7 minutes). Do not boil!
6
Remove from heat and let cool to room temperature. Then, refrigerate for at least 4 hours to chill thoroughly and allow the flavors to meld.
7
If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions. If not, pour the mixture into a shallow container and freeze, stirring with a fork every half hour to prevent ice crystals from forming.
8
Before serving, let it sit at room temperature for a few minutes to soften for easier scooping. Garnish with toasted hazelnuts or vegan chocolate shavings.
