Dairy Free Chocolate Hazelnut Brownie Ice Cream
This creamy frozen dessert is a satisfying treat with a smooth texture and delightful crunch. It is perfect for sharing on special occasions.
Equipment
- ice cream maker
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 cup Corn Syrup
- 2 tbsp Cornstarch
- 1/2 cup Dairy Free Chocolate Hazelnut Spread
- 1/2 tsp Fine Sea Salt
- 1 tsp Vanilla Extract
For the Hazelnut Crunch
- 3/4 cup Roasted Hazelnuts, Chopped
- 1/3 cup Dairy Free Dark Chocolate, Melted
- 1 tsp Coconut Oil
For the Mix-In
- 1 cup Dairy Free Brownie, Cut Into Small Pieces
Instructions
- Whisk the coconut cream, oat milk, sugar, cocoa powder, corn syrup, cornstarch, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened. Stir in the chocolate hazelnut spread and vanilla extract.
- Refrigerate the chocolate base in a covered container for at least 4 hours, until completely cold.
- Stir the melted dairy free chocolate with coconut oil, then toss in the chopped hazelnuts until coated. Spread the hazelnuts on parchment paper and refrigerate until crisp.
- Break the chocolate hazelnut crunch into small pieces once set.
- Churn the cold ice cream base in an ice cream maker until thick and creamy.
- Fold in the brownie pieces and half of the hazelnut crunch, then transfer the ice cream to a freezer-safe container.
- Scatter the remaining hazelnut crunch over the top, cover with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 677kcalCarbohydrates: 67gProtein: 8gFat: 41g