Paleo Hazelnut Ice Cream
Indulge in the rich, creamy decadence of Paleo Hazelnut Ice Cream—a dairy-free treat crafted with wholesome, natural ingredients that's perfect for those following paleo lifestyles. This irresistible recipe combines freshly roasted hazelnuts, velvety full-fat coconut milk, and a touch of coconut sugar to create a naturally sweet and nutty frozen dessert that’s both indulgent and nutritious. Enhanced with vanilla extract and a pinch of sea salt for depth of flavor, this ice cream achieves its dreamily smooth texture with the help of arrowroot powder—a paleo-friendly thickener. Whether you’re enjoying it as a standalone delight or dressing it up with toppings, this recipe is designed to satisfy your sweet cravings without compromising your dietary goals. Perfect for summer gatherings or quiet nights in, this paleo ice cream is a must-try for dessert lovers seeking a guilt-free indulgence.
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Recipe Information
Ingredients
- 1 cup raw hazelnuts
- 2 cups full-fat coconut milk
- 0.5 cup coconut sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2 tablespoons arrowroot powder
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet.
Roast the hazelnuts in the oven for about 10 minutes, or until they are fragrant and their skins begin to crack.
Remove the hazelnuts from the oven and let them cool slightly. Rub them with a clean kitchen towel to remove as much of the skin as possible.
Transfer the skinned hazelnuts to a food processor. Blend until they become a smooth and creamy nut butter.
In a medium saucepan, combine the coconut milk and coconut sugar over medium heat. Stir until the sugar is dissolved, about 3-4 minutes.
In a small bowl, mix the arrowroot powder with the water until smooth. Pour this mixture into the saucepan with the coconut milk and sugar, whisking constantly until the mixture thickens slightly, about 2-3 minutes.
Remove the saucepan from heat and add the hazelnut butter, vanilla extract, and sea salt. Whisk until fully combined and smooth.
Pour the mixture into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap and chill it in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a lidded container and freeze for at least 1 hour to firm up before serving.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 140.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2225 mg | 47% | |
*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.
