Vegan hazelnut ice cream, with or without ice cream maker. The preparation is simple and the list of ingredients is short. A sweet, creamy temptation, vegan, lactose-free and versatile and damn tasty.
Depending on the ice cream maker, prepare device for ice cream production.
FOR THE HAZEL NUT ICE, place all ingredients except the xanthan gum in a high-powered blender and blend until smooth. Add the xanthan gum at the very end and mix in.
450 ml Almond milk, 400 ml Vegetable cream, 140 g Raw cane sugar, 30 ml maple syrup, 90 g Hazelnut puree, 1 tbspn Bourbon vanilla ground, ½ tbspn Cinnamon, A pinch of sea salt, 100 g optional: cashew nuts, optional: 1 tsp xanthan gum, makes the ice cream much creamier
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
60 ml maple syrup, 60 ml Hazelnut puree, chopped hazelnuts to taste
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or an ice cream cone. Garnish with desired toppings and enjoy!