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Vegan Hazelnut Coffee Ice Cream

Mattie

This Vegan Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for its base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left minuscule granules in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Vegan Double Chocolate Sauce.

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Vegan Hazelnut Coffee Ice Cream Recipe

1 ¼ cups water
1 cup freshly ground coffee beans

1 cup hazelnuts, skinned
1 ¼ cup water

1 cup + 2 Tablespoons sugar
3 Tablespoons vegetable oil
2 Tablespoons arrowroot flour or tapioca flour
1/8 teaspoon guar gum
1 pinch salt

1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

1) Prepare the coffee

Make coffee from the water and ground coffee beans via your preferred method and set aside. The French Press method is recommended.

2) Prepare the hazelnuts

Skin the hazelnuts if you haven't done so already.

3) Soften the hazelnuts

In a medium saucepan add the hazelnuts and water. Bring the mixture to a simmer, covered for 15 minutes so the hazelnuts soften.

4) Whisk together the base ingredients over heat, then cool

Add the sugar, vegetable oil, arrowroot powder, guar gum and salt. Bring the mixture back to a simmer then remove from heat while whisking constantly to ensure the sugar is completely dissolved. Whisk in the coffee. Transfer to a covered container and place in the refrigerator to cool for about two hours.