Raw Hazelnut “Coffee” Ice Cream

I know. Fall is setting in, but there's always time for ice cream in my opinion. Why not?!

If you've been reading my blog or following my facebook in the past month, you'll know that I've fallen in love with hazelnut teeccino coffee alternative. And you'll also know that I detest regular coffee but I happen to really like the taste of teeccino when combined with almond milk and sweetener - or in this case blended into some creamy, cool, sweet ice cream.

This ice cream is like the perfect consistency ever. I will be making this recipe again and again. Oh, and chocolate sauce makes it even more perfect! Of course I used my tried and true raw chocolate sauce that I usually always have a bottle of in my fridge because it goes with so many things.

You can fold in the chopped hazelnuts or you can leave them out and sprinkle them on top before serving. Totally up to you!

Hazelnut "Coffee" Ice Cream

1 1/2 cups chilled hazelnut teeccino
1 1/2 cups cashews
1/4 cup coconut nectar
1 tablespoon coconut sugar
1/2 teaspoon hazelnut extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons melted coconut oil
1/4 - 1/3 cup chopped hazelnuts*

Blend all but the coconut oil and hazelnuts in a high speed blender until smooth.
Add the oil and blend to combine.
Pour the mixture into a bowl. Chill in the fridge for at least 6 hours or until cold.
Process in an ice cream maker according to the manufacturers instructions.
After processing, fold in the chopped hazelnuts.

*Ideally soaked and dehydrated. Not only for easier digestion and more nutrient absorbability but because they taste so much better and have a better crunch.

What's your favourite ice cream flavour?!

Find me on instagram and see what things I've been whipping up in the kitchen lately. 

Hope you're having a great week 🙂

Shared at Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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