- Prep
- 15 min
- Cook
- 35 min
- Total time
- 50 min
- Yield
- 8 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“This velvety plant-based ice cream combines the rich richness of coconut cream with pure cocoa intensity and the toasted aroma of crushed hazelnuts. Sweetened with maple syrup and dairy-free, it delivers creaminess without crystallization.”
What you need to know
- The prior 12-hour cooling of the coconut milk cans allows separating the solid layer of clear fat from the watery whey.
- The prior roasting of hazelnuts at 180°C releases the bitter skin and releases essential aromatic oils for the creamy emulsion.
- High-speed blending in the blender until a uniform paste is obtained prevents the vegetable butter from separating in the freezer.
Ingredients
Main
- cans (400ml each), chilled in the refrigerator for at least 12 hours Full-fat Coconut Milk
- cup (about 120g) Toasted and Unsalted Hazelnuts
- cup (about 20g) 100% Pure Cocoa Powder
- cup (about 160ml) or to taste Maple Syrup
- teaspoon Pure Vanilla Extract
- teaspoon Fine Sea Salt
Instructions
Principal
- Prepare the Hazelnuts: If your hazelnuts are not toasted, spread them on a baking sheet and place in a preheated oven at 180°C for 8-10 minutes, or until they are aromatic. Remove, rub them on a clean kitchen towel to remove the skin, and let cool completely. This step intensifies the flavor of the hazelnuts.
- Mix the Base Ingredients: Open the cans of chilled coconut milk and remove only the solid, thick part that has formed on the surface, discarding the transparent liquid. Transfer the solid part to a high-power blender. Add the toasted hazelnuts, cocoa powder, maple syrup, vanilla extract, and salt.
- Blend until Homogeneous: Beat all ingredients at high speed until you get a completely smooth and homogeneous mixture. The professional technique is to scrape the sides of the blender a few times to ensure all hazelnut pieces are incorporated. The texture should be thick and creamy, without lumps.
- Cool the Mixture: Transfer the blender mixture to an airtight container and refrigerate for at least 4 hours, or ideally, overnight. This cooling is crucial for the ice cream to reach the perfect consistency in the ice cream maker. The most important tip is not to skip this step!
- Prepare in the Ice Cream Maker: Follow your ice cream maker's manufacturer instructions. Generally, this involves pouring the very cold mixture into the previously frozen ice cream maker container and churning for 25-40 minutes, or until the ice cream reaches the consistency of soft serve. It will be soft, but firm.
- Finish in the Freezer: Transfer the churned ice cream to an airtight container, preferably metal, and freeze for at least 2-3 hours so it firms up and reaches the ideal consistency for serving. For an even airier ice cream, freeze for only 1-2 hours so it is creamier when serving.
Chef's tips
- Discard the transparent water from the bottom of the coconut milk can, using only the thick top block to avoid ice crystals.
- Rub the freshly toasted hazelnuts inside a clean kitchen towel to loosen most of the brown skins before blending.
- Let the ice cream rest at room temperature for 10 minutes before serving with a scoop to obtain perfect spheres.
Variations
- Crunchy hazelnut pieces: reserve 1/3 of the coarsely chopped toasted hazelnuts to incorporate into the ice cream churned in the ice cream maker.
- Dark chocolate chips: add half a cup of 70% chocolate chips to the ice cream batter before taking it to the freezer.
- Touch of fleur de sel: sprinkle fine crystals of fleur de sel over each cup served to highlight the notes of pure cocoa.
Substitutions
- Maple syrup can be replaced with mild cane molasses, blue agave syrup, or demerara sugar diluted in hot water.
- The toasted hazelnuts can be replaced with raw cashews soaked in warm water or natural peanut butter.
- The 100% cocoa powder can be exchanged for Dutch-process cocoa powder or 70% melted and cooled chocolate in the same measure.
How to store
Store the ice cream in an airtight container with a sheet of parchment paper pressed directly onto the surface for up to 30 days in the freezer. Protection against air prevents freezer burn and the formation of whitish films.
Can it be frozen?
As it is a frozen dessert, freezing at -18°C is the primary form of structural maintenance. The lipid content of the coconut milk and the maple sugars keep the sweet creamy without hardening like a stone after freezing.
What to serve with
Pairs with warm homemade red fruit sauce, sliced fresh strawberries, or slices of flourless functional brownie. To accompany, serve with a cup of short black espresso without sugar or black tea with cinnamon.
Frequently asked questions
Does the ice cream have a very strong coconut taste?
The aromatic intensity of 100% cocoa associated with the toasted flavor of hazelnuts covers most of the coconut notes, with the chocolate standing out.
Why can ice cream have noticeable ice crystals?
This occurs if using thin coconut milk with water or industrialized light coconut milk; use only the thick and dense block of whole milk.
How to peel hazelnuts after roasting in the oven?
Place the hot hazelnuts on a clean kitchen towel, close to form a bundle, and rub vigorously; the skins come off easily.
Can I make the recipe without an ice cream machine?
Yes, freeze the mixture in a stainless steel tray and beat in the mixer every 45 minutes three consecutive times to break ice crystals.
