Nut-Free Avellana Ice Cream
Delight in the creamy, nut-free indulgence of Nut-Free Avellana Ice Cream—a unique twist on classic hazelnut flavors that's perfect for allergy-friendly dessert lovers. This velvety ice cream owes its rich texture to an unexpected hero: roasted chickpeas. Blended seamlessly with whole milk, heavy cream, and egg yolks, this innovative recipe offers the smooth decadence of traditional ice cream while remaining completely nut-free, thanks to cleverly crafted hazelnut flavoring. Crafted with care, the custard is infused with vanilla for added warmth and sweetness, then churned to perfection for a scoopable treat that's both luxurious and safe for nut-free diets. Ideal for summer gatherings or a cozy night in, this homemade creation serves up six portions of pure delight. With keywords like "nut-free dessert," "hazelnut-flavored ice cream," and "allergy-friendly ice cream," this recipe is your ticket to allergen-conscious indulgence without compromise.
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Recipe Information
Ingredients
- 1 cup Chickpeas (cooked and peeled)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Hazelnut flavoring (nut-free)
- 0.25 teaspoon Salt
- 4 Egg yolks
Instructions
Begin by preheating your oven to 300°F (150°C). Spread the cooked and peeled chickpeas evenly on a baking sheet and roast them for about 10-15 minutes until lightly browned. Remove from oven and allow them to cool completely.
In a blender, combine the roasted chickpeas, whole milk, and heavy cream. Blend on high speed until the mixture is smooth and creamy.
Transfer the chickpea mixture to a medium saucepan. Add sugar, vanilla extract, hazelnut flavoring, and salt to the saucepan and stir well.
Place the saucepan over medium heat and keep stirring until the mixture begins to steam lightly, without bringing it to a boil.
In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the warm chickpea mixture to the egg yolks, whisking constantly to avoid scrambling them.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining chickpea mixture, stirring constantly.
Continue to cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the bowl with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, about 3-4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the ice cream to a lidded freezer-safe container and freeze for at least 2 hours or until firm. Serve chilled and enjoy!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 192.5 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 799 mg | 61% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1451 mg | 31% | |
*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.
