I scream, you scream, we all scream for ice cream, but not everyone can eat the traditional dairy version of ice cream.
Even though we love the full-fat dairy ice-creams, I have been experimenting with using other non-dairy ingredients to still get a creamy satisfying frozen dessert, with less fat and sugar. I had not been aware until recently how many products are available and how rich and satisfying a dessert can be when using them. This recipe today is for a wonderful chocolate hazelnut ice cream using coconut milk. It also includes cocoa powder and maple syrup as a sweetener. The hazelnut flavor can be intensified through the addition of about 1/4 cup Hazelnut liqueur, but that is optional.
CHOCOLATE HAZELNUT ICE CREAM
Yield: Makes about 4 cups or 1 quart
- 2 cans full fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 2 tsp. vanilla extract
- pinch salt
- pinch cinnamon
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup Hazelnut liqueur, such as Frangelico, optional
To make: Pour all the above ingredients, except the nuts and Hazelnut liqueur, into a blender container and process till smooth. Pour into a covered bowl and chill overnight.
The next day, pour into the canister of an ice-cream maker and process as per directions. In the last couple of minutes add the nuts and the liqueur, if using. Alcohol products are added at the end of processing time so they do not interfere with the freezing process. Freeze in an ice-cream container until firm.