Dairy-Free Glace Noisette
Dive into pure indulgence with Dairy-Free Glace Noisette, a luscious hazelnut ice cream crafted without dairy but brimming with rich, creamy flavor. Perfect for plant-based diets, this recipe combines roasted hazelnuts with velvety coconut milk, coconut cream, and a touch of maple syrup for natural sweetness. Vanilla extract and a pinch of sea salt enhance the nutty essence, while cornstarch ensures a perfectly silky texture. Made from scratch, including homemade hazelnut butter, this dessert is chilled to perfection and churned for ultimate creaminess. Ideal for those seeking an elegant dairy-free treat, Dairy-Free Glace Noisette pairs beautifully with fresh fruit or a crisp cone, offering a luxurious scoop of non-dairy bliss.
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Recipe Information
Ingredients
- 200 grams raw hazelnuts
- 400 ml coconut milk
- 200 ml coconut cream
- 100 ml maple syrup
- 2 teaspoons vanilla extract
- 0.5 teaspoon sea salt
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 180°C (350°F). Place the hazelnuts on a baking tray and roast for 10-15 minutes until fragrant and the skins begin to crack.
Remove hazelnuts from the oven and let them cool slightly. Once cooled, rub the hazelnuts between a clean kitchen towel to remove as much of the skin as possible.
Transfer the skinned hazelnuts to a high-speed blender and blend until you achieve a smooth hazelnut butter consistency. This may take a few minutes, and you may need to scrape down the sides occasionally.
In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, vanilla extract, and sea salt. Cook over medium heat, stirring occasionally, until the mixture begins to simmer.
In a small bowl, mix the cornstarch with the water to form a slurry. Gradually whisk the slurry into the simmering coconut mixture. Continue to cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.
Remove the saucepan from the heat and let the mixture cool down slightly. Once slightly cooled, add the hazelnut butter to the saucepan and whisk until fully incorporated and smooth.
Let the mixture cool to room temperature, then transfer it to the refrigerator to chill completely for at least 2 hours or overnight for best results.
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until firm enough to scoop.
Serve the Dairy-Free Glace Noisette in bowls or cones, and enjoy a creamy, nutty treat!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 229.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1940 mg | 41% | |
*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.
