It is no secret that I love hazelnut, and that I adore ice cream. The combination of the two is almost more than I can cope with. I’ve been trying to reduce my dairy in take to minimal but the sun keeps shining and I keep on loving ice cream way too much. This meant attempting to find a dairy free hazelnut ice cream recipe, that was still rich and creamy. I found this recipe online and it definitely does the trick. Here’s my version, topped with chopped hazelnuts:
- 100 g of ground roasted hazelnuts (You can do this simply yourself by roasting them for 10 minutes and rubbing them in a tea towel to remove the skins and then blitzing them in a blender until you have a powder.)
- 240 ml of hazelnut milk
- 100 g of hazelnut syrup (150 g of ordinary sugar will do instead)
- 75 g of coconut milk
- 240 g of tofu (The original recipe called for silken tofu but I used regular tofu and it seemed to work fine)
- 0.5 tsp of vanilla extract
- 0.25 tsp of xanthan gum (optional)
- Place all the ingredients in a blender and blend until completely smooth.
- Decant into a tub and leave in the fridge to cool for 4-6 hours or 1 hour in the freezer.
- Pour the mixture into an ice cream maker to churn, as per the machine’s instructions. (See here if you don’t have an ice cream maker)
- Enjoy gorgeous creamy ice cream!