Vegan Hazelnut Ice Cream
Indulge in the rich, nutty flavors of this Vegan Hazelnut Ice Cream—an irresistible dairy-free treat that’s as creamy as it is decadent. Made with roasted hazelnuts, full-fat coconut milk, and almond milk, this plant-based dessert achieves a luscious texture and deep hazelnut essence enhanced with hints of vanilla. The recipe uses a simple cornstarch slurry for thickening, ensuring a velvety consistency, while optional chopped roasted hazelnuts add a delightful crunch. Ready in just 20 minutes of prep time and perfect for any season, this homemade vegan ice cream is a guilt-free indulgence that’s both satisfying and easy to create. Whether you’re vegan or just looking for a refreshing alternative to traditional ice cream, this recipe is sure to become your new favorite frozen dessert.
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Recipe Information
Ingredients
- 1 cup raw hazelnuts
- 2 cups canned full-fat coconut milk
- 1 cup almond milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 cup optional chopped roasted hazelnuts
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes until fragrant and slightly darker in color.
Remove the hazelnuts from the oven and place them in a clean kitchen towel. Rub them together to remove as much of the skins as possible.
In a blender or food processor, add the roasted hazelnuts and blend until creamy and smooth to make a hazelnut butter.
In a medium saucepan, combine the coconut milk, almond milk, and sugar. Whisk and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to form a slurry. Slowly add the slurry to the simmering milk mixture, whisking constantly to thicken.
Add the hazelnut butter, vanilla extract, and salt to the saucepan. Whisk until well combined and smooth.
Remove the mixture from the heat and let it cool to room temperature, then refrigerate for at least 4 hours or until well chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
If desired, fold in the optional chopped roasted hazelnuts during the last few minutes of churning.
Transfer the ice cream to a container and freeze for at least 2 hours before serving for a firmer texture.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 189.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 670 mg | 52% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2546 mg | 54% | |
*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.
