Vegan Chocolate Hazelnut Ice Cream
Richly chocolaty and nutty, this six-ingredient vegan ice cream relies on a homemade hazelnut butter for its signature creamy texture. It serves as a perfect sweet treat for warm summer days.
Ingrédients
- 1 cup raw hazelnuts
- 1 cup semi-sweet chocolate chips or chunks
- 2 can light coconut milk · 14-oz.
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Préparation
- 1
Place your ice cream churning bowl in the freezer the day before preparation to ensure it is properly chilled.
- 2
Preheat your oven to 176°C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes (if raw) or 8-10 minutes (if already roasted) to warm the oils and loosen skins. Remove, cool slightly, then rub in a kitchen towel to remove as many skins as possible.
- 3
Transfer the hazelnuts to a high-speed blender and process until they break down into small crumbs.
- 4
Melt the chocolate in a small saucepan over low heat, stirring constantly until smooth. Alternatively, use a microwave in 30-second increments.
- 5
Pour the melted chocolate into the blender with the hazelnut crumbs. Blend until smooth, scraping down sides as needed, for about 3 minutes. Remove 3 tablespoons of this mixture and set aside for the final swirl.
- 6
Add the coconut milk, sugar, vanilla, and salt to the blender. Process on high until the mixture is fully combined and creamy.
- 7
Transfer to an airtight container and refrigerate for at least 1 hour.
- 8
Churn the chilled mixture in an ice cream maker according to manufacturer instructions (approximately 30 minutes). Once it reaches a soft-serve consistency, fold in the reserved hazelnut-chocolate mixture to create swirls.
- 9
Serve immediately for a gelato-like texture, or transfer to a freezer-safe container, cover with parchment paper, and freeze for at least 1 hour until firm. Let sit for 10-15 minutes before serving.