This vegan chocolate hazelnut gelato is dense, smooth and deeply chocolatey without dairy. Hazelnuts add body and a roasted flavour, while a short freeze and regular stirring help create a scoopable texture without an ice-cream machine.
Ingredients
- 1 cup roasted hazelnuts
- 1 can full-fat coconut milk
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 100 g melted dark chocolate
- 1 teaspoon vanilla and a pinch of salt
Method
- Blend hazelnuts, coconut milk, cocoa, maple syrup, vanilla and salt until completely smooth.
- Stir in melted chocolate and chill the mixture for at least 2 hours.
- Churn in an ice-cream maker, or freeze in a shallow container and stir every 30 minutes for 3 hours.
- Freeze until firm, then rest at room temperature for 8–10 minutes before scooping.
Tips and storage
Use roasted, unsalted hazelnuts for the clearest flavour. Store airtight for up to 2 weeks; press parchment onto the surface to reduce ice crystals.
More plant-based desserts
For more vegan recipes, explore our vegetarian global cuisine guide, try Vegan Panna Cotta, or browse Vegan Blueberry Muffins. For another frozen treat, see Piña Colada.
Comments are closed.