Soy-Free Hazelnut Ice Cream
Indulge in the creamy decadence of homemade *Soy-Free Hazelnut Ice Cream*, a luxurious treat for nut lovers and dairy enthusiasts alike. Crafted with roasted hazelnuts blended into a velvety paste, this recipe harmonizes the rich nuttiness with full-fat coconut milk and heavy cream for an irresistibly smooth texture. Sweetened with granulated sugar and infused with pure vanilla extract, every spoonful bursts with warm, nutty flavors. This soy-free dessert is perfect for those with dietary restrictions, offering a gourmet twist on traditional ice cream recipes. Whether scooped into cones or stylishly served in bowls, this indulgent hazelnut creation is the ultimate way to elevate dessert time. From roasting hazelnuts to churning into perfection, this recipe promises a homemade frozen treat that's as satisfying to make as it is to savor.
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Recipe Information
Ingredients
- 180 grams Hazelnuts
- 400 ml Full-fat coconut milk
- 250 ml Heavy cream
- 150 grams Granulated sugar
- 1 tablespoon Pure vanilla extract
- 0.25 teaspoon Salt
- 500 ml Water
Instructions
Spread the hazelnuts evenly on a baking sheet and roast at 180°C (350°F) for 10-12 minutes until golden. Let them cool slightly.
Once cooled, place hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins.
In a food processor, blend the skinned hazelnuts until they become a smooth paste, approximately 5 minutes.
In a medium saucepan, combine coconut milk, heavy cream, sugar, salt, and water over medium heat, stirring frequently until the mixture starts to steam. Do not let it boil.
Remove the saucepan from heat and add the hazelnut paste and vanilla extract, stirring to fully incorporate.
Let the mixture cool at room temperature then cover and refrigerate for at least 4 hours or overnight to ensure it's thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream into an airtight container and freeze for at least 2 hours to firm up.
Serve scooped in bowls or cones and enjoy your soy-free hazelnut ice cream.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.4 g | 371% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 170.1 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1073 mg | 23% | |
*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.
