Whole30 Hazelnut Gelato
Indulge in the creamy decadence of Whole30 Hazelnut Gelato, a dairy-free, naturally sweetened dessert that proves you don’t have to compromise on flavor while sticking to your health goals! Made with nutrient-rich raw hazelnuts, luscious full-fat coconut milk, and naturally sweet dates, this recipe is a delightful blend of wholesome ingredients. The hazelnuts are roasted and transformed into a velvety butter, creating a deep, nutty flavor that pairs beautifully with the hint of vanilla and a touch of sea salt. This no-cook recipe is simple yet impressive, with just 15 minutes of prep time before chilling and churning. Top it off with toasted hazelnut pieces for extra crunch, and enjoy it as soft-serve right away or freeze for a firmer scoopable treat. Perfect for those seeking a Whole30-compliant, paleo-friendly, and vegan dessert, this gelato is a guilt-free indulgence that doesn’t skimp on taste or texture.
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Recipe Information
Ingredients
- 2 cups raw hazelnuts
- 2 cups coconut milk (full-fat)
- 8 pieces dates, pitted
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 1 tablespoon chopped hazelnuts, toasted
Instructions
Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet. Roast them in the oven for 10-12 minutes, shaking the sheet halfway through, until they are lightly browned and fragrant.
Once roasted, remove the hazelnuts from the oven and allow them to cool slightly. Place them in a clean kitchen towel, rub them vigorously to remove most of the skins. It’s okay if some skins remain.
Transfer the hazelnuts to a high-speed blender or food processor. Process them until they become a smooth hazelnut butter, pausing to scrape down the sides as needed. This may take several minutes.
Add the coconut milk, pitted dates, vanilla extract, and a pinch of sea salt to the blender or food processor. Blend the mixture until it is completely smooth and creamy.
Transfer the mixture to a bowl and place it in the refrigerator to chill for at least 2 hours, or until thoroughly cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until the gelato reaches your desired consistency.
For an additional touch of flavor and texture, fold in the tablespoon of toasted chopped hazelnuts during the last minute of churning.
Serve immediately for soft-serve texture, or transfer to an airtight container and freeze for 2-4 hours for a firmer texture before serving.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 538 mg | 11% | |
*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.
