Vegan Avellana Ice Cream
Indulge in the rich, nutty decadence of Vegan Avellana Ice Cream, a dairy-free frozen treat that combines roasted hazelnuts with creamy coconut milk and a hint of almond milk for a luscious, plant-based dessert. Naturally sweetened with maple syrup and flavored with pure vanilla extract, this recipe achieves a luxuriously smooth texture thanks to a cornstarch slurry, creating an ice cream that's as creamy as it is dreamy. Whether you're vegan, lactose-intolerant, or just craving a refined dessert, this hazelnut ice cream delivers big on flavor while being entirely free of dairy. Perfect for summer days or as an elegant after-dinner dessert, this recipe is an irresistible way to indulge in the natural richness of hazelnuts. Plus, it's easy to make with simple ingredients and an ice cream maker—your freezer’s new favorite recipe!
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Recipe Information
Ingredients
- 1 cup Roasted Hazelnuts
- 2 cups Full-fat Coconut Milk
- 1 cup Almond Milk
- 0.5 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Begin by roasting the hazelnuts if they are not pre-roasted. Preheat your oven to 350°F (175°C), spread the hazelnuts evenly on a baking sheet, and roast for 10 to 12 minutes. Allow the hazelnuts to cool slightly, then rub them within a towel to remove most of the skins.
In a high-speed blender, combine the roasted hazelnuts and a small amount of the coconut milk. Blend until the mixture becomes a smooth paste or butter.
Add the remaining coconut milk, almond milk, maple syrup, vanilla extract, and salt to the blender. Blend until all ingredients are well mixed and the mixture is smooth.
In a small bowl, combine the cornstarch and the water, stirring to create a slurry.
Pour the hazelnut mixture into a medium saucepan over medium heat. Stir continuously and slowly add the cornstarch slurry. Cook the mixture, stirring constantly, until it thickens slightly, which should take about 5 to 7 minutes.
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Then, cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. The ice cream should reach a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your homemade vegan avellana (hazelnut) ice cream!
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 145.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 643 mg | 49% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2381 mg | 51% | |
*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.
