Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
A creamy chocolate hazelnut ice cream with a crisp wafer crunch and smooth ripple. It is a delightful dairy-free dessert for special occasions or everyday treats.
Equipment
- ice cream maker
- baking sheet
- freezer-safe container
Ingredients
For The Wafer Crunch
- 2 cups Crushed Dairy-Free Chocolate Wafer Cookies
- 2 tbsp Melted Refined Coconut Oil
- 1/3 cup Chopped Roasted Hazelnuts
- 1/8 tsp Fine Sea Salt
For The Chocolate Hazelnut Ripple
- 1/3 cup Dairy-Free Chocolate Hazelnut Spread
- 2 tbsp Extra Creamy Oat Milk
For The Ice Cream
- 1 can Full-Fat Coconut Milk (13.5 oz)
- 1 1/4 cups Extra Creamy Oat Milk
- 1/2 cup Cane Sugar
- 1/2 cup Dairy-Free Chocolate Hazelnut Spread
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Cornstarch
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Toss the crushed chocolate wafer cookies with the coconut oil, roasted hazelnuts, and sea salt.
- Bake the wafer crunch for 8 to 10 minutes, stirring once, then cool completely. Freeze the crunch while preparing the ice cream.
- Whisk the coconut milk, oat milk, cane sugar, cocoa powder, cornstarch, vanilla, and sea salt in a saucepan. Cook over medium heat, whisking frequently, until steaming and slightly thickened.
- Whisk 1/2 cup chocolate hazelnut spread into the warm base until smooth. Refrigerate the mixture for at least 4 hours.
- Warm the remaining chocolate hazelnut spread with 2 tablespoons oat milk just until pourable, then cool it to room temperature. Churn the cold ice cream base, adding two-thirds of the wafer crunch during the final 2 minutes.
- Layer the ice cream with the chocolate hazelnut ripple and remaining wafer crunch in a freezer-safe container. Freeze for 4 to 6 hours, then soften briefly before scooping.
Nutrition
Serving: 1servingCalories: 532kcalCarbohydrates: 57gProtein: 6gFat: 31g