Cacao Ice Cream with Hazelnut Praline; cacao, almond and coconut ice cream sprinkled with toasted hazelnut praline.
Lick something chilled and frosty. And, melt.
This dish will topple any belief that vegan food can’t be super yummy.
Make this:
- When it’s blazing outside and you’ve sweating like crazy and a little ice cream that’ll cool you down is much needed
- When you’ve got the kiddies giggling in the play pool out in the sun and a treat that’ll have them slavering all over
- When you’ve got a bbq on the go and some ice cream is needed to bring down the temperature
Cacao Ice Cream with Hazelnut Praline was inspired by a photoshoot I’d promised for a magazine and with intense sun outside and ingredients I had at home I made do with the limited time I had. What I love about this dish is the texture, biting into scattered hazelnut praline.
Praline is a crushed nuts toasted and coated in caramelised sugar and topped with cream or butter.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Cacao Ice Cream with Hazelnut Praline is vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- For Cacao ice cream
- 150g almonds, blanched
- 200g creamed coconut
- 100g raw unrefined cane sugar
- 50g cacao powder
- 400ml filtered water
- 1tsp vanilla extract
- 1tsp arrowroot
- For Hazelnut Praline
- 75g hazelnuts
- 15g cocoa butter, melted
- 2tbs maple syrup
- Pinch of salt
Instructions
- Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Make the praline, by placing the hazelnuts in an oven proof dish and bake in the oven for 15 minutes.
- Remove the hazelnuts from the oven and place in a sieve over a mixing bowl and shake out the hazelnut skins. Use the back of a spoon, if need be.
- Separate out two thirds of the blanched hazelnuts and place in a high-speed blender with the melted cocoa butter, maple syrup and salt. Place into a bowl.
- Using a knife break the remaining hazelnuts and break into small pieces and add to the bowl. Cover and set in the fridge for about 4 hours. Set to one side.
- Whizz the ice cream ingredients in a high-speed blender until fine.
- Transfer the ice cream ingredients to an ice cream maker and mix for 30 minutes. Place in a large plastic container.
- Break the hazelnut praline into small pieces and scatter into the container.
- Transfer the ice cream into a freezer until frozen.
- Defrost as needed. Serve.
- As an option, sprinkle the ice cream with cocoa nibs.
