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Vegan Hazelnut Coffee Ice Cream Mattie

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Vegan Hazelnut Coffee Ice Cream

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 miniscule 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.

Find more Hazelnut recipes on Veganbaking.net

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.

5) Blend the ice cream mixture

Transfer the mixure to a blender and add the vanilla extract and apple cider vinegar. Whip the mixture for 3 minutes.

6) Process in an ice cream maker

Mix in an ice cream maker for about 30 minutes.

7) Harden the vegan ice cream

Transfer to a covered container and put it in the freezer for 3 hours. Enjoy. This recipe makes about 1 quart of Vegan Hazelnut Coffee Ice Cream.


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Can I substitute anything for the guar gum? I have xantham gum - would that work?
colleen_iv Reviewed by colleen_iv May 28, 2013
Top 50 Reviewer  -   View all my reviews (2)

Substitute for guar gum?

Can I substitute anything for the guar gum? I have xantham gum - would that work?

Owner's reply

Guar gum will work almost as well as xanthan gum colleen_iv but xanthan gum will work a little better due to its ability to trap air bubbles which will make the ice cream slightly more soft and fluffy.

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At what point do you blend the hazelnuts?
Reviewed by Marianne February 03, 2011

Blending Hazelnuts

At what point do you blend the hazelnuts?

Owner's reply

Good eye Marianne! I just updated Step 5 to reflect this. Thanks for letting me know and keep me up to date on how this works out for you!

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