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.
- 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.
- 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
- 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.