Dairy-Free Ferrero Rocher Ice Cream
Indulge your sweet tooth guilt-free with this luscious Dairy-Free Ferrero Rocher Ice Cream, a plant-based spin on the beloved chocolate-hazelnut treat. Made with creamy full-fat coconut milk and rich roasted hazelnut butter, this recipe recreates the iconic Ferrero Rocher flavor while staying completely dairy-free. Decadent cocoa powder, maple syrup, and finely chopped dairy-free dark chocolate add layers of deep chocolatey goodness, while a hint of vanilla and sea salt elevates every spoonful. Thickened with a simple cornstarch slurry, the ice cream churns to perfection, yielding a velvety, scoopable texture. Perfect as an indulgent dessert or a refreshing summer treat, this recipe is a dream come true for those seeking vegan, dairy-free, or gluten-free options!
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Recipe Information
Ingredients
- 800 ml full-fat coconut milk
- 200 g roasted hazelnuts
- 30 g cocoa powder
- 100 ml maple syrup
- 5 ml vanilla extract
- 2 g sea salt
- 100 g dairy-free dark chocolate, finely chopped
- 15 g cornstarch
- 30 ml cold water
Instructions
Begin by preparing your hazelnuts. In a food processor, blend the roasted hazelnuts until they turn into a smooth hazelnut butter. This should take about 5-7 minutes. Scrape down the sides as needed.
In a small bowl, mix the cornstarch with cold water to create a slurry, and set it aside.
In a medium saucepan, combine the coconut milk, cocoa powder, hazelnut butter, maple syrup, vanilla extract, and sea salt. Stir the mixture over medium heat until it starts to simmer.
Once simmering, add the cornstarch slurry to the saucepan and cook, stirring constantly until the mixture thickens, approximately 2-3 minutes.
Remove the saucepan from the heat and let it cool slightly. Then, stir in the chopped dairy-free dark chocolate until it is completely melted and incorporated into the mixture.
Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully cooled.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to a lidded container and freeze for at least 2 hours for a firmer texture.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.6 g | 464% | |
| Saturated Fat | 205.8 g | 1029% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 164.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 4573 mg | 97% | |
*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.
