Dairy Free Nutella Ice Cream
Okay, I’m going to admit this, I LOVE the taste of Nutella. For those of you who don’t know what that is…it’s a hazelnut and chocolate flavored spread. It has the consistency of creamy peanut butter. I don’t eat it anymore, but when I did eat it, I coudn’t stop myself. I could sadly eat a whole jar all by itself with a spoon. Just like pudding. I no longer eat it because of all the sugar and milk, etc in it. However, I still love that hazelnut and chocolate flavor combination and look for it wherever I can find it in healthier alternatives. It’s a hard flavor to match. However, I think I’ve found a way to satisfy this craving with this dairy free ice cream. If you too love that creamy hazelnut and chocolate combination, then give this recipe a whirl!
Warning: This recipe is in two parts. You will need at least 2 days to prep for it as it uses homemade hazelnut milk. However, if you make the hazelnut milk to have around for coffee creamer and such, it will only take one day as you will already have the “creamer” on hand 😉
Hazelnut Milk Ingredients:
2 1/2 cups cold filtered water
1 cup raw, organic hazelnuts – soaked overnight
Another 2 1/2 cups cold filtered water (for post soaking)
1 teaspoon vanilla extract
Ice cream Ingredients:
1 cup full fat coconut milk
3/4 cup fresh hazelnut milk
1 tspn vanilla extract
1/4 cup, plus 2 tablespoons honey
1/4 cup, plus 2 tablespoons cocoa powder
pinch of salt
1 tablespoon vodka (optional, to give it a creamier texture) *do NOT add if you are serving to children
Hazelnut milk Directions:
Soak hazelnuts in water overnight.
Discard soaking water.
Put the now soaked hazelnuts and a fresh 2 1/2 cups water into a high powered blender (such as a Vitamix) and process until liquified.
Strain the mix through a nut bag, or cheesecloth, or thin dish towel, AND a fine mesh strainer. Be sure to use both for straining, so your milk comes out smooth.
Add the vanilla extract to the freshly squeezed milk. You’re done!
Ice Cream Directions:
Combine all the ingredients in a blender until creamy and smooth.
Taste and adjust flavor to your liking.
Place the mix in an ice cream maker and churn for about 20 minutes.
Eat immediately or freeze for later and thaw for about 15 minutes before eating.
Enjoy!
- Hazelnut Milk Ingredients:
- 2½ cups cold filtered water
- 1 cup raw, organic hazelnuts - soaked overnight
- Another 2½ cups cold filtered water (for post soaking)
- 1 teaspoon vanilla extract
- Ice cream Ingredients:
- 1 cup full fat coconut milk
- ¾ cup fresh hazelnut milk
- 1 tspn vanilla extract
- ¼ cup, plus 2 tablespoons honey
- ¼ cup, plus 2 tablespoons cocoa powder
- pinch of salt
- 1 tablespoon vodka (optional, to give it a creamier texture) *do NOT add if you are serving to children
- Hazelnut milk Directions:
- Soak hazelnuts in water overnight.
- Discard soaking water.
- Put the now soaked hazelnuts and a fresh 2½ cups water into a high powered blender (such as a Vitamix) and process until liquified.
- Strain the mix through a nut bag, or cheesecloth, or thin dish towel, AND a fine mesh strainer. Be sure to use both for straining, so your milk comes out smooth.
- Add the vanilla extract to the freshly squeezed milk. You're done!
- Ice Cream Directions:
- Combine all the ingredients in a blender and blend until creamy and smooth.
- Taste and adjust flavor to your liking.
- Place the mix in an ice cream maker and churn for about 20 minutes.
- Eat immediately or freeze for later and thaw for about 15 minutes before eating.
