Do you miss delicious, creamy ice cream? Well, I have got just the thing for you. Dairy and me are not friends, but that doesn’t mean I can’t enjoy decadent ice cream when I want to. Here’s an awesome dairy free Hazelnut Milk Ice Cream recipe that will make you very happy!
I have been dairy free for quite some time now. I have learned to live without it and have found many wonderful substitutions that satisfy my need for creamy goodness when I crave it. My favorite non-dairy creamer is Sweetened Condensed Coconut Milk. My favorite dessert is Lemon Panna Cotta. And my Blueberry Ice Cream is my go-to cold treat.
But recently my sweet love also went dairy free. He is working with our functional medicine doctor to clear up some chronic congestion that he has. So no eggs or dairy for 60 days. Being a self-proclaimed ice cream addict, this was going to be hard.
Enter dairy free hazel nut milk ice cream. Creamy. Decadent. And absolutely freaking uh-may-zing! Trust me!
This ice cream is easy to make. You will spend the longest time waiting for the hazelnuts to soak. Just do it overnight and make the mixture in the morning. I sweetened it with dates, so no refined sugars. I like to add a titch of grass fed gelatin
Hope you love it!
xo,
Katja
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Hazelnut Ice Cream (dairy free, refined sugar free)
- Yield: 1 quart 1x
Ingredients
- 2 cups hazelnuts (soaked in water overnight)
- 4 cups water
- 1/2 – 3/4 cup pitted dates
- 1/2 tsp unrefined sea salt (I use this one)
- 2 tsp vanilla extract
- OPTIONAL: 1 TBS grass fed gelatin (where to buy gelatin from grass fed cows)
Instructions
- Drain and rinse soaked hazelnuts. Add nuts and 4 cups water to your high speed blender and process for 2 minutes on high. Strain through a nut milk bag.
- Add hazelnut milk back to blender and add 1/2 cup of dates, salt, and vanilla. Process until creamy smooth, about a minute. Taste for sweetness and add more dates if desired.
- For optional gelatin: Combine 1 TBS of gelatin with 1/4 cup boiling water and whisk until gelatin is completely dissolved. Add to blender and process until incorporated.
- Place mixture into freezer for 1 hour or in fridge overnight to cool.
- Pour into ice cream maker and process according to manufacturer’s instructions. Top with toasted chopped hazelnuts, chocolate chips, seasonal berries, or anything else that makes you happy.
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ever try this with agar agar?
I have not. I do not have much experience with agar agar at all.
Could I replace the gelatin with Xanthan Gum and get the same results?
I have never tried that. You can just leave out the gelatin. 🙂
Hi, I do not have an ice cream machine, would this work if I freeze the mixture after blending it, then process a portion in the food processor? Thanks !
I haven’t tried doing that. You could definitely try it. Not sure it will be quite the same texture though. I would love to hear if you try it. 🙂
Hi! How many servings does this recipe serve?
This makes about a quart of ice cream. 🙂
I am new to your site.
I wanted to ask about the hazelnuts. Raw, toasted, skins???? Soak at room temperature or in fridge?
You can use either raw or toasted hazelnuts. I just use raw. I do not remove the skins. And I soak them on the counter overnight. Hope that helps. 🙂
I have made this twice now. I didn’t use gelatin the first time and tried agar agar the second time, I have an ice-cream churner but it didn’t thicken up either time. I gave up and froze the mixture unthickened. What am I doing wrong? The taste is excellent, I just wanted that churned effect.
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