Anne and Clemens were the ones who first introduced me to Nutella. They brought me a fresh jar straight from Germany. I didn’t realize what I had been missing. Chocolate and hazelnut were made for each other. This is my dairy-free ice cream version of Nutella. It is a rich chocolate ice cream blended with toasty hazelnut butter.
Chocolate Hazelnut Ice Cream
- 2 3/4 cup coconut cream
- 1 1/3 cup evaporated coconut cream
- 3/4 cup turbinado sugar (sometimes called raw sugar)
- 1/4 cup maple syrup
- 1/2 tsp sea salt
- 1 Tbsp, plus 2 tsp tapioca flour
- 1/3 (30g) cocoa powder
- 1 tsp vanilla extract
- 4 oz. dark chocolate (55%-72%, I like Xocolatl’s single origin bars), finely chopped
- 2/3 cup roasted hazelnut butter (recipe below)
Directions:
- Mix the tapioca flour with 1/4 cup of coconut cream to make a slurry. Set aside.
- In a 4-quart saucepan whisk together the remaining coconut cream, evaporated coconut cream, turbinado sugar, maple syrup, and sea salt.
- Cook over medium heat until it reaches a low boil, whisking frequently. Once the cream reaches a low boil, continue to boil it for 3 minutes.
- Whisk in the cocoa powder until it is fully incorporated and continue to boil for 1 minute.
- Remove the cream from the heat and whisk in the tapioca slurry. Return to the heat for 1 minute, whisking to thicken the mixture. It should be thick like pudding.
- Remove from the heat. Add the chopped chocolate and the vanilla extract and let sit for 2 minutes. Whisk until the ice cream base is completely smooth.
- Whisk in the hazelnut butter.
- Pour the ice cream base through a fine mesh strainer into a large bowl. Allow it to cool to room temperature.
- Once the ice cream base reaches room temperature, place the bowl in the refrigerator until it is chilled (4 hours, up to overnight).
- With the machine running, pour the ice cream base into an ice cream maker and churn until it reaches soft serve consistency.
- Put the ice cream into a freezer safe container. Place a piece of parchment paper directly onto the ice cream to prevent ice crystals from forming. Freeze 4 hours, or, longer to set the ice cream.
- Allow the ice cream to soften at room temperature for 10-15 minutes before scooping. Scoop and enjoy!
Roasted Hazelnut Butter
- 16 oz raw hazelnuts
Directions:
- Preheat the oven to 400F.
- Spread the hazelnuts out on a baking sheet.
- Roast the hazelnuts until toasted and fragrant, 10-15 minutes.
- Allow the hazelnuts to cool for 5 minutes. Place the hazelnuts in a food processor and blend until smooth and creamy, about 3-5 minutes.
- Store in a Mason jar in the refrigerator.