Vegan Hazelnut Gelato
Indulge in the rich, nutty decadence of Vegan Hazelnut Gelato—a dairy-free twist on the classic Italian treat that's perfect for plant-based enthusiasts and dessert lovers alike. This creamy gelato is crafted with a luscious base of roasted hazelnut butter, full-fat coconut milk, and almond milk for a velvety texture, sweetened naturally with maple syrup. A touch of vanilla and a pinch of salt enhance the flavor profile, while a cornstarch slurry ensures a perfectly smooth consistency. Whether made in your trusty ice cream maker or scooped straight from the freezer, this homemade gelato is a luxurious treat that’s as satisfying as it is simple to prepare. Ideal for cooling off on warm days or impressing guests with a sophisticated, vegan dessert option, this hazelnut gelato is bound to become a favorite! Keywords: vegan dessert, hazelnut gelato, homemade gelato, dairy-free ice cream, plant-based dessert.
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Recipe Information
Ingredients
- 150 grams roasted hazelnuts
- 400 milliliters full-fat coconut milk
- 250 milliliters unsweetened almond milk
- 100 grams coconut cream
- 100 milliliters maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 pinch salt
Instructions
Begin by roasting the hazelnuts if they're not already roasted. Preheat the oven to 350°F (175°C), spread the hazelnuts on a baking sheet, and roast for about 10 minutes until fragrant. Let them cool, then rub them in a clean kitchen towel to remove the skins if needed.
Place the cooled hazelnuts in a food processor. Process until they form a smooth hazelnut butter. This could take 5-10 minutes, scraping down the sides as necessary.
In a saucepan over medium heat, combine the coconut milk, almond milk, and coconut cream. Stir occasionally until the mixture begins to steam but does not boil.
Stir in the hazelnut butter and maple syrup until fully integrated and smooth.
In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the saucepan and continue to stir the mixture over medium heat until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches the consistency of soft serve.
Transfer the gelato into a lidded container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your rich, creamy vegan hazelnut gelato!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 26.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 373 mg | 8% | |
*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.
