Vegan Chocolate Hazelnut Ice Cream

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

I'm posting another delectable chocolate treat that promises to kick even the most sober cream dreamer and chocoholic back into denial. Today we move onto step three in our twelve step program – “pairing hazelnuts with chocolate in Nutella requires us to make amends with our colons. But if we make vegan hazelnut cacao ice cream with natural sweeteners we can indulge without any letters of apology.”

I was watching the morning news and a commercial came on advertising Nutella spread as a wonderful way to get children to eat breakfast! I believe it said something like, “good wholesome ingredients like skim milk, hazelnuts and hint of cocoa”. This is all true. But there is also a truckload of refined sugar in the jar. Don’t get me wrong -- I am a Nutella devotee from way back. That little jar of hazelnut heaven is enough to kick my sugar free, dairy free self into permanent denial and almost send me packing into candida overgrowth hell. In a previous life, I was known to break the golden seal, poke my spoon, dig in, and not draw breath until after I had eaten and licked out the entire jar in one sitting! Sad but true. There it is -- chocoholic confessions of a blendaholic.

Nowadays, I am not sure if I could even lift one spoonful into my mouth. It is totally delicious. But far too sweet for my sensitive taste buddies. So rather than sell my “whole foods soul” in aisle number 8 of my local grocery store, I decided to compromise and indulge without too much collateral damage by offering up a recipe that is a little more forgiving.

I had some left over coconut meat, and I was going to make a gorgeous rich decadent plain chocolate ice cream. But the Nutella commercial got my nutty chocoholic taste buds twitching, and I decided on the spot to use my old nutty friend as inspiration and make a nutella ice cream that would give me a taste of my greedy past without having to “coat-check” my colon. No sooner had the spot changed over to an alka seltzer ad (how appropriate), I had snatched my blender carriage with one hand and my raw cacao powder with the other, in a double-barrelled action that would have made a ping pong player dive for cover.

I must say, the results were no less than spectacular; and if you can muscle up, put your fatigues on and crack some coconuts, you too, can be transported to guilt-free nirvana.

I'm off to a meeting...

Vegan Chocolate Hazelnut Ice Cream

Vegan Chocolate Hazelnut Ice Cream

Serves 6 to 830 MINS
  1. Preheat the oven to Preheat the oven to 350°F (180°C).
  2. Place the hazelnuts on a baking sheet lined with parchment paper, and roast them for about 8 minutes until they darken and become fragrant. (Be careful not to burn them. Just a few minutes makes a huge difference.)
  3. Allow the hazelnuts to cool, and then remove the skins by rolling them in a tea towel.
  4. Throw the almond milk, roasted hazelnuts, coconut meat, cacao powder, maple syrup, vanilla, and salt into a high-speed blender, and blast on high for about 1 minute until smooth and creamy.
  5. Chill the mixture in the fridge for a couple of hours until cold, and then churn in an ice cream maker according to the manufacturer’s instructions.
  6. Transfer to a steel loaf tin or sealed container, and freeze until hard.

Photo by Trent Lanz and styling by Alicia Buszczak




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