Vegan Chocolate and Hazelnut Ice Cream

Ingredients:

• 1 cup raw hazelnuts
• 2 cups unsweetened almond milk
• 1/2 cup pure maple syrup
• 1/4 cup cocoa powder
• 1/4 tsp sea salt
• 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Spread hazelnuts evenly on a baking sheet and roast in preheated oven for 12-15 minutes or until fragrant and golden brown.
3. Remove from oven and let hazelnuts cool completely.
4. Once cooled, place hazelnuts in a food processor or high-speed blender and pulse until finely ground.
5. Add almond milk, maple syrup, cocoa powder, sea salt, and vanilla extract to the food processor or blender and blend until smooth and creamy.
6. Pour mixture into a large bowl and cover with plastic wrap.
7. Chill in the refrigerator for at least 1 hour or until mixture is cold.
8. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
9. Transfer ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.

Verdict:

This vegan chocolate and hazelnut ice cream delivers a rich and creamy flavor while being entirely plant-based. The combination of chocolate and hazelnuts is classic and the maple syrup makes this ice cream perfectly sweetened.

Serving Suggestions:

Serve vegan chocolate and hazelnut ice cream in a bowl or cone with some fresh fruit for a healthy twist. Dress it up with a drizzle of vegan chocolate syrup or chopped hazelnuts for added flavor and crunch.