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Chocolate Hazelnut Ice Creams

Course Dessert
Keyword cacao powder, dairy free, egg free, gluten free, vegan
Prep Time 15 minutes
Servings 6 Ice Creams
Calories 364kcal
Author Buffy Ellen Gill

Ingredients

Ice Cream

  • 2 ripe avocados ~2 cups
  • 1 1/4 c hazelnut or almond milk unsweetened
  • 1/3 c cacao powder
  • 1/3-1/2 c coconut nectar
  • 3 tbsp coconut oil melted
  • 1 tbsp vanilla extract
  • 1/4 tsp guar gum optional
  • pinch sea salt

Chocolate Topping

  • 3 tbsp cacao butter melted
  • 3 tbsp cacao powder
  • 1/2 tsp vanilla extract
  • 1 tsp coconut nectar
  • pinch sea salt

To Sprinkle

  • Crushed hazelnuts dried activated

Instructions

  • Blend all ice cream ingredients in a high speed blender until super creamy and smooth.
  • Pour into ice block moulds, pat down to remove any air bubbles, place an ice cream stick in the centre of each and pop in the freezer over night.
  • Run warm water over the ice cream moulds to loosen, then lay the ice creams down on a tray.
  • Whisk together the chocolate topping ingredients and drizzle over the ice creams, sprinkling straight after with crushed hazelnuts and more drizzle until it’s all used up.
  • Pop back in the freezer for at least half an hour or until completely firm again before serving. Enjoy!

Notes

  • You can also use 1 tsp lecithin instead of the guar gum, to help prevent the ice creams from becoming frosty and ice crystal-y in the freezer.
  • If you don’t have dried and activated hazelnuts you can alternatively use lightly roasted hazelnuts (150 °C for 12 minutes).
  • If you don’t have homemade hazelnut milk, you can use store bought, just check whether it has any sweetener added (look in the ingredients list on the back). If so, reduce your coconut nectar by 1 tbsp. 
  • You can replace hazelnut milk with almond milk also, this just will give a slightly more neutral flavour to the ice creams. 
  • Coconut nectar can be substituted with any other sweetener of your choice – I recommend as my next top two choices brown malt rice syrup, or yacon syrup for diabetics/blood sugar management. 
  • If avocados aren't in season, swap them out for two bananas. I've also done a delish combo with one avo and one banana when I didn't have two on hand. If you use bananas, lower the coconut nectar as they will add some sweetness already. 
  • Top tip - when avos are in season, stock up! Simply remove from the skin and freeze so you can make ice cream all year round. 
  • These ice creams can be stored for up to two months in the freezer. Any longer and they start to get icy. 
  • They are also super yum topped with cacao nibs as well as hazelnuts. 

Nutrition

Calories: 364kcal