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Vegan Chocolate-Hazelnut Gelato

Vegan Chocolate-Hazelnut Gelato

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Vegan Chocolate-Hazelnut Gelato

This ice cream making method requires no cooking and manages to be creamy and luscious while staying vegan.
By Mariela Alvarez Toro
Vegan Chocolate-Hazelnut Gelato

4.0 from 1 reviews
Vegan Chocolate-Hazelnut Gelato
 
Prep Time
Total Time
 
This ice cream making method requires no cooking and manages to be creamy and luscious while staying vegan.
Author:
Recipe Type: Chocolate
Ingredients
  • 1 ¾ cups raw cashews
  • 3 ½ cups filtered water
  • 14 mejdool dates
  • ¾ cups cocoa powder
  • ¾ cup roasted hazelnuts
Instructions
  1. Place raw cashews in a small bowl. Cover with water and soak overnight (6-8 hours).
  2. Pit dates and place in a clean bowl. Cover with water and soak for 15 minutes. Drain cashews and dates.
  3. Place inside a high-speed blender, such as a Vitamix, and blend at high speed for one minute. Add dates and cocoa powder. Blend for another minute or two, until smooth.
  4. Transfer ice cream mix into a large bowl and cover with plastic wrapper. Refrigerate for at least an hour before transferring into an ice cream maker.
  5. Follow your ice cream maker’s manufacturer instructions. It usually takes 20-25 minutes for the gelato to thicken.
  6. Once thick, add chopped hazelnuts, mix until well distributed. Transfer to a freezer proof container. Freeze for 6-8 hours until ready to serve.
  7. Thaw at room temperature for 20 minutes before serving. Enjoy!
View Comment (1)
  • I personally really liked this recipe. My family said it tasted too heavily of cocoa powder. I’m going to make again with a few extra dates and 1/2c cocoa instead of 3/4.

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