Dairy-Free Avellana Ice Cream
Indulge in the rich, nutty decadence of Dairy-Free Avellana Ice Cream, a creamy and luxurious treat crafted from toasted hazelnuts and wholesome, plant-based ingredients. This dairy-free dessert combines homemade hazelnut butter with velvety coconut cream, almond milk, and a touch of maple syrup for natural sweetness. A hint of vanilla and a dash of xanthan gum ensure a scoopable texture, perfect for ice cream lovers seeking a lactose-free alternative. With simple preparation and a flavor profile that’s earthy and indulgent, this recipe is ideal for summer gatherings or a guilt-free treat. Whether you're dairy-free, gluten-free, or simply craving a nutty indulgence, this hazelnut ice cream is sure to be your new favorite go-to dessert.
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Recipe Information
Ingredients
- 1 cup Raw hazelnuts
- 2 cups Coconut cream
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and toast them in the oven for 10 minutes, or until their skins are lightly browned and fragrant.
Remove the hazelnuts from the oven and let them cool for a few minutes. Rub the hazelnuts with a clean kitchen towel to remove most of the skins. It's okay if some skins remain.
Transfer the hazelnuts to a high-speed blender or food processor. Blend until you have a smooth hazelnut butter. This may take several minutes, and you'll need to scrape down the sides occasionally.
Add the coconut cream, almond milk, maple syrup, vanilla extract, and salt to the blender with the hazelnut butter. Blend until you have a smooth and creamy mixture.
Sprinkle in the xanthan gum and blend again briefly to combine. This will help thicken your ice cream and improve its texture.
Pour the mixture into a covered container and refrigerate for at least 2 hours, or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, typically about 20-25 minutes, or until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for at least 3 hours, or until it is firm enough to scoop.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 404.4 g | 147% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 376.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 572 mg | 44% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
